Here corn tortillas are wrapped around bean filling and baked for a healthy version of the fast-food finger food favorite. We kept these mildly spicy so kids could enjoy them, but you can always bump up the chili powder or add a little hot sauce to the filling.
YIELD: SERVES 6
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 15-oz. cans black beans, rinsed and drained
2 tsp. chili powder
1 16-oz. tub prepared salsa, divided
1 cup fresh or frozen corn kernels
12 6-inch corn tortillas
¼ cup chopped cilantro
- Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant.
- Stir in beans, chili powder, and 1 cup water. Reduce heat to medium-low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.
- Preheat oven to 425°F. Coat 2 large baking sheets with cooking spray. Spoon ¼ cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
- Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 taquitos on each plate, and top with remaining salsa.
Protein: 11 g
Total Fat: 3 g
Saturated Fat: 0.5 g
Carbohydrates: 56 g
Cholesterol: 0 mg
Sodium: 435 mg
Fiber: 11 g
Sugar: 9 g