This post first appeared on Piping Rock. All content is theirs.
Craving Mexican food? Can’t say we blame you. After all, who doesn’t love some spicy, cheesy foods? That’s why we’ve whipped together a recipe that is 1) easy to make, and 2) less expensive than ordering take-out. With a set up like that, how can you pass on it?
This recipe is vegetarian-approved, creamy black bean taquitos. Since most people confuse taquitos with flautas, we figured we would give a quick run-down on their main difference so that you know exactly what it is that you’re making. Makes sense, right?
Taquitos are smaller in size than flautas. In fact, they are usually made with petite tortillas, and served as an appetizer; whereas, flautas are made with the same size tortilla you’d make a burrito with and served as an entree.
Worried these will only fill you like an appetizer? Don’t! Having a few of these healthier portioned options will hit you the same way a larger flautas dish would. And if you’re throwing a party, then by all means, use as an appetizer!
+ 4 oz. Cream Cheese
+ 1 can Black Beans
+ 1/2 Cup Finely Chopped Fresh Jalapenos
+ 1 Tsp. Garlic Granules Organic
+ 2 Yellow Onions
+ 1 Tsp. Himalayan Pink Mineral Salt
+ 1 package of standard taco size tortillas
+ Ghee Butter (for cooking)
Prep: Drain the black beans. Chop the onions, and the jalapenos. Cover 6-10 tortillas with a damp paper towel, microwave for 10 seconds to soften.
After you prep the above, mix together the cream cheese, black beans, jalapenos, onions, garlic granules, and salt in a medium bowl with a wooden spoon.
Scoop two spoonfuls of the creamy mix into the center of a tortilla. Roll.
Over medium-heat, place 1 tsp. of Ghee, then add 3-4 taquitos.
Let them brown on both sides.
Remove from heat, and serve with dipping sauces!