Featured Recipe
Spiced Black Bean Taquitos
By Kate
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Black beans mashed half, mixed with cream cheese, lime, smoked paprika instead of cumin, and chipotle hot sauce replace original hot sauce. Frozen peas swapped for corn. Added fresh cilantro chopped into filling. Rolled in wheat tortillas, pan-fried in vegetable oil until crispy. Garnished with sour cream, extra scallions. Cook time adjusted by ±5 minutes. Servings keep at four.
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Prep:
20 min
Cook:
16 min
Total:
36 min
Serves:
4 servings
Mexican
appetizers
vegetarian
snacks
easy recipes
Introduction
Black beans smashed half—not too much. Cream cheese, lime juice for tang. Smoked paprika replaces cumin. Chipotle hot sauce, smoky heat—not just any sauce. Green peas instead of corn, little surprise. Cilantro stirred in, fresh bite. Tortillas rolled tight, pan-fried crisp. Hot oil sizzles, crisp shell with juicy filling inside. Sour cream cools heat. Extra scallions add crunch. Salsa, bright and acidic, on the side. Cook quicker or slower by a few minutes depending on heat. Serves four hungry mouths. Rustic, simple. Good with rice or salad. No bells or whistles, just straightforward flavor bombs.
Ingredients
About the ingredients
Substituting smoked paprika for cumin adds subtle smoky depth without overpowering bean flavor. Chipotle hot sauce ups the heat and adds complexity vs original hot sauce. Frozen peas replace corn for unexpected texture and fresher color. Cilantro included for brightness and aromatic punch. Softened cream cheese helps bind filling. Use fresh scallions for crunch and mild sharpness. Flour tortillas preferred for pliability rolling. Measure oil to get just enough crispness with less grease splash. Use same quantity but shift times slightly to ensure even cooking.
Method
Technique Tips
Start mixing beans and cheese with acidic lime juice and smoky spice first—helps combine flavors better. Partial mashing retains texture in filling. Fold and roll tortillas tightly or filling spills out when cooking. Seal well, then cook seam side down first to hold shape. Moderate medium heat prevents burning outside, gives golden crispness. Adjust oil volumes to avoid soggy or dry edges. Paper towel drying after frying keeps bites less greasy. Garnish hot taquitos immediately with sour cream and scallions—temperature contrast tastes great. Salsa on side, not inside; keeps them crisp. Serve as finger food or plated with extra sides.
Chef's Notes
- 💡 Mashing half the beans is key. Don't overdo it. Retain texture in filling. It adds character. Mix cream cheese right away. Lime juice gives tang.
- 💡 Be generous with chipotle hot sauce. Adjust heat to preference. Too little, too bland. Spice matters. Peas instead of corn? Yes. Fresh taste as well.
- 💡 Roll tortillas tightly. Filling spills if loose. Keep seam side down while frying. Avoid soggy taquitos. Cook in batches. Crown of oil helps.
- 💡 Heat oil properly before adding taquitos. Medium heat gives that golden crisp. Adjust for even cooking. Less splatter, more perfection.
- 💡 Use paper towels to drain. Reduces greasiness. Garnish hot, sour cream cools heat. Add scallions for crunch. Salsa on the side, not in.
Kitchen Wisdom
Can I add meat?
Sure. Ground meat works well. Mix with beans, cream cheese. Keep flavors balanced. Too much meat can overpower.
What sides work with this?
Rice or salad pairs nicely. Keep it light. Also chips with salsa on the side. Brings crunch. Flavor contrasts.
What's the best way to store leftovers?
Refrigerate in airtight container. For up to three days. Reheat in skillet for better texture.
Can I bake instead?
Baking is an option. Brush with oil. Bake at 200°C for 15-20 minutes. They won’t be as crispy though. But still tasty.
