Looking for a way to spice up your next lunch gathering or game-day? Few things bring a party-goers to the table like Latin cuisine- especially flavor packed finger foods! Unfortunately, most tasty snacks from south of the border come with a hefty helping of unhealthy salts, fats, oils and other preservatives to add flavor. Yuck!
These taquitos are baked, not fried and make the perfect low fat party appetizer for any get together. Cooking with Randall’s Black Beans adds healthy fiber and protein and the shredded zucchini is cooked down with the beef filling for an extra nutrient boost. Even the pickiest of eaters won’t be able to detect the extra veggies in these yummy taquitos! Makre sure to serve this recipe with plenty of sour cream and guacamole for dipping.
This delicious Randall’s Black Bean recipe comes from our friend Nicole Folgate at Yes to Yum. Check out her food blog for more recipes!
Yield: 20 taquitos
1 lb. lean ground beef
1 teaspoon crushed garlic
1 large zucchini
1 teaspoon chili powder
2 teaspoons onion powder
1 teaspoon cumin
½ teaspoon salt
1 (14 oz.) jar Randall Black Beans, undrained
1 teaspoon olive oil
20 corn tortillas
1-½ cups shredded Colby Jack cheese
Optional: guacamole, sour cream, salsa, and pico de gallo
1. Preheat oven to 425 degrees.
2. Peel and shred zucchini. In a large pan over medium heat, brown ground beef, crushed garlic, and zucchini. As the zucchini cooks, it will release a little water. After ground beef is browned, drain off fat and water. Add chili powder, onion powder, cumin, and salt to the ground beef mixture and stir in completely. Set aside.
3. Heat a skillet over low heat and add olive oil. Add black beans and cook until warmed through. Using a potato masher or fork, mash the beans to reach a refried beans like consistency. The beans don’t have to be mashed completely; it works best to leave them with a little texture.
4. Set up an assembly line to prepare the taquitos. You will need a greased baking pan, corn tortillas, the black beans, shredded cheese, and ground beef mixture. Start by heating 5 of the corn tortillas in the microwave for 10-15 seconds, or until softened. It is very important to warm them up or your taquitos will crack open while baking. Spread one teaspoon of the black beans on half of one tortilla, add two tablespoons of beef, and sprinkle with cheese. Gently roll up the taquito and place seam side down on the baking sheet. Repeat with the remaining tortillas, warming more up as you go.
5. Bake for 10-15 minutes, or until the taquitos become crispy. Serve immediately with guacamole, sour cream, pico de gallo, and salsa.
Notes: Corn tortillas can sometimes be difficult to work with because of their texture. If you’re worried about them breaking open while baking, feel free to swap them out with mini flour tortillas, keeping in mind that the baking time may be a little less.
Try some of our favorite bean recipes like Cinco De Mayo Roasted Corn and Black-eyed Pea Beans Pico, Black Beans and Sweet Potatoes with Chorizo or Southwest Black Bean & Quinoa Salad for dinner tonight!