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Baked Creamy Pinto Bean Taquitos

Baked Pinto Bean Taquitos

I have seen this recipe all over the internet, in its original incarnation as Baked Creamy Chicken Taquitos. The recipe seems to have originated at Our Best Bites, and everyone who made it had high praise. I thought it would be easy to make vegetarian by using beans instead of chicken. I used pinto beans because that’s what I had, but black beans would work, too. I also left out the cilantro because I think it has been established that I’m not a big fan of it.

I have to agree that this recipe is easy, quick, and delicious. A perfect weeknight meal!

Baked Creamy Chicken Taquitos

Adapted from Our Best Bites
Makes 12-16 taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa (I used red salsa because that’s what I had.)
1 tablespoon fresh lime juice (from half a lime)
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoon sliced green onions
1 can pinto beans, drained and rinsed
1 cup grated pepperjack cheese (I used cheddar)

small corn or flour tortillas (I used 12 6-inch corn tortillas)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil or parchment paper and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add green onions. Add beans and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of bean mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

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