In honor of National Taco Day, I made these for supper last night. They were super yummy. I made the vegetarian version of these and made a dipping sauce out of sour cream, taco bell brand southwestern ranch dressing & salsa. I fried these briefly in a little vegetable oil and olive oil mixed, but I want to experiment with them and bake them to see if that will give a similar result of crunchiness without the oil.
Enjoy & Happy National Taco Day!!
16 oz. black beans (rinsed and drained) – I used seasoned black-eyed peas, rinsed & drained.
16 oz. organic corn (you can find it 🙂 )
2 cups fresh washed & drained spinach
1-2 fresh jalapenos, de-seeded and chopped
2 garlic cloves, pressed & minced
1/4 cup fresh cilantro, chopped
1/4 cup onion, minced
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 cups grated Mexican cheese blend
15 large soft flour tortillas
Salsa of your choice
1 . Combine & mix well all ingredients except oil, tortillas, sour cream & salsa.
2. Put approximately 2 TBLS of mixture on the end of each tortilla and roll tortilla into a thin tacquito.
3. Heat a dry frying pan to med/high heat.
4. Add 1 TBLS oil per 2-3 taquito’s and shallow fry the taquitos just until browned on the outside….drain on paper towels.
I combined sour cream, Taco Bell brand southwestern ranch dressing & Salsa to make a dipping sauce.
- As I mentioned these were vegetarian rolls but all you’d need to do if you want to add meat is marinate some chicken breasts in a Mexican seasoning and cook them on a foreman grill or in the fry pan. Then thinly slice or shred your chicken and add to your tortilla mixture