Black Bean and Green Chile Taquitos

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🥘 Ingredients

  • Monterey Jack cheese
    4 oz
  • black beans or kidney beans
    1 15.5oz can
  • corn tortillas
    6-10
  • cornstarch
  • cumin
  • diced green chilies
    1 4oz can
  • dried oregano
  • garlic powder
  • olive oil
  • salt
  • water
  1. 1
    Rinse and drain black beans or kidney beans . Dump in diced green chilies and tear in Monterey Jack cheese in chunks. Season with cumin , dried oregano , garlic powder , and salt to taste. Squish a few hands-full of the beans into paste. Mix everything thoroughly. Be sure to taste for seasoning — some canned beans are much saltier than others.
    black beans or kidney beans: 1 15.5oz can, diced green chilies: 1 4oz can, Monterey Jack cheese: 4 oz, cumin, dried oregano, garlic powder, salt
  2. 2
    Wrap corn tortillas in a damp towel and heat them until warm to make them more pliable. Dissolve a dash of cornstarch in a little water and heat it until boiling and gelatinized to use as a glue.
    corn tortillas: 6-10, cornstarch, water
  3. 3
    Position a log of filling onto the middle of each tortilla. Use your finger to smear the cornstarch glue onto the edge of the tortilla that will form the outer seal. If you are using flour tortillas plain water is fine. Roll each tortilla up tight with the seal positioned on the bottom.
  4. 4
    Heat a film of olive oil in a wide pan or griddle over medium-low heat. Put in each of the flautas seam-side down. Mop each one around in the oil to make sure the bottom is coated. You might need to slide the flautas around as they cook so they each brown evenly. When the first side is golden and crispy, flip them all and repeat. With flour tortillas, try to brown a third side, but corn tortillas are usually too delicate to lay on their sides.
    olive oil
  5. 5
    When everything is golden and the filling is hot and melty, you're done. Serve with whatever condiments you like (salsa, sour cream/crema, hot sauce, pickled onions, cilantro, etc).