queso black bean taquitos with salty lime yogurt_________________________Crispy baked taquitos stuffed with three cheeses and a savory black bean saute.
Ingredients
- 1/2 red or yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 cup cilantro, chopped
- 1 can green chiles
- 1 tbsp lime juice
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 10-12 corn or wheat tortillas
salty lime yogurt
- 1/2 cup plain Greek yogurt
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp flaky sea salt, or to taste
Instructions
- Preheat oven to 450 degrees.
- Toss the cheeses together in a bowl to combine. Set aside.
- Heat 1 tbsp olive or avocado oil in a skillet over medium heat. Saute garlic and onion for 3-4 minutes until fragrant. Stir in chili powder, cumin, oregano, and cilantro for 1 additional minute. Pour in black beans, chiles, and 1/2 cup water. Simmer 10 minutes until most of the water evaporates. Stir in lime juice.
- Heat tortillas in the microwave for 30-45 seconds until pliable. Rub each tortilla on both sides with olive oil and set on a flat, clean work surface. Add about 2 tbsp of the cheese mix to the upper third of the tortilla. Spoon 1 tbsp black beans atop. Roll the tortilla tightly from top to bottom and press gently to seal the seam. Transfer to a baking sheet, seam-side down. Repeat with all remaining tortillas and fillings.
- Bake 10-12 minutes on one side, then flip and bake an additional 5 minutes.
- Meanwhile, make the yogurt. Mix the yogurt, chopped cilantro, lime juice, and salt until thoroughly combined.
- Serve taquitos with additional lime juice, yogurt, and salsa, as desired.