Creamy Black Bean Taquitos #lunch #vegetarian

Making a veggie lover taquito implies that practically every one of the fixings are very spending benevolent. Corn tortillas are excessively modest, particularly when you purchase a huge pack. In the event that you can't utilize 30+ corn tortillas without a moment's delay, you can solidify half of them or simply utilize the other half to make some natively constructed prepared tortilla chips. Since is anything but a gathering without some tortilla chips at any rate, isn't that so?

These taquitos are extraordinary all alone, yet it's constantly amusing to have something to dunk them in. I like salsa for these in light of the fact that the filling is as of now rich, however harsh cream or guacamole are additionally pleasant!

Also try our recipe Sweet Potatoes and Black Beans Breakfast Burritos

Creamy Black Bean Taquitos are an easy, tasty, and inexpensive appetizer for football parties or just for fun!

INGREDIENTS

4 oz cream cheese (room temperature)
15 oz can black beans
4 oz can diced green chiles
2 green onions
2-3 dashes hot sauce (optional)
1/8 tsp garlic powder
1/8 tsp salt (or to taste)
15 6 inch corn tortillas
3 Tbsp cooking oil, divided, for frying

INSTRUCTIONS

Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.

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