jalapeno-lime mushroom, white bean & kale taquitos______________________________________________Simplest, zestiest, yet utmost fulfilling weeknight supper. Taquitos are certainly an "I don't know what to make" favorite of mine, but are easily slid into a regular cooking rotation. Perfectly okay to omit cheese if vegan, and black beans would also serve as a slamming substitute for white beans.
Ingredients
- 1 tbsp olive oil
- 8 oz baby portobella mushrooms, sliced in half or thirds
- 2 tsp cumin
- 4 cups kale, roughly torn
- 1 can cannellini or great northern beans
- 2 jalapenos, seeded and diced
- 1 tbsp minced garlic
- 1 lime, juice + zest
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup shredded Monterey Jack cheese
- 8 whole wheat tortillas
- cooking spray
Instructions
- Preheat oven to 400 degrees. Line one large or two small baking sheets with parchment and coat generously with cooking spray.
- Heat a large skillet to medium. Once hot, add olive oil and swirl to coat. Toss in mushrooms and cumin, then add kale and toss everything together. Cook 5-8 minutes until mushrooms release their juices and kale softens and wilts. Add white beans, garlic, jalapeno, lime juice and zest; stir to combine. Once garlic is fragrant, remove pan from heat.
- Assemble the taquitos. Place a tortilla on a flat surface (like a cuttingboard or clean countertop) and add about 2-3 tbsp of filling to the middle. The exact amount depends on the size of your tortillas - I used Sprouts whole wheat fajita tortillas so they can be a bit bulkier. Add about 2 tbsp of cheese to the top. Roll tortilla until secure (some will inevitable fall out of the openings in each end. No biggie) and transfer to prepared baking sheet. Repeat until all filling is used. You will likely get between 7-9 taquitos or more if using smaller tortillas.
- Spray tops of taquitos with oil and bake for 8 minutes on one side, then flip and bake 6-8 minutes more on the other. Watch the taquitos during the second bake to ensure they don't burn. Remove from oven and serve hot with guacamole, salsa, sour cream, or even as a dipper for a black bean or tortilla soup!