traditionally, i think of taquitos as something i pick up at quiktrip…not make at home. i had only had them a couple times (thanks to my brother zach), but when i came across this recipe on sweet pea’s kitchen i thought “i should try to make these”. i mean, after all, while the qt ones are tasty…i don’t exactly know 1. how long they’ve been there, 2. the nutrition facts, and 3. what all is up in that tortilla.
so, we used her recipe as a starting point and modified it (of course) to our taste and came out with a really great dinner. you can find the original recipe on her blog, but i’m giving you what we used to make ours.
1/2 lb. ground beef
2 T. vegetable ol
1/2 c. minced red onion
1 c. black beans
1 medium jalepeno, diced
salt and pepper
shredded colby-jack cheese
12 corn tortillas
preheat oven to 350 degrees F. grease a baking sheet.
warm a medium-size skillet over medium heat. add corn kernels. allow kernels to “toast” until they pop, stirring infrequently so that the corn can brown. in another medium skillet, cook the ground beef, adding taco seasoning to taste.
remove corn from the skillet once it is well toasted. add the oil, onion, jalepeno, and black beans and cook until soft. add the spices once softened, to taste. add the corn back to the onion mixture and mix well.
warm tortillas based on package directions.
assemble taquitos using ground beef, corn & black bean mixture and cheese. roll and place seam side down on prepared baking sheet. spray with cooking spray and sprinkle with kosher salt. bake for 15-18 minutes. serve with sour cream, pico de gallo or guacamole.
and there you go! matt was originally going to make guacamole…but upon discovering the quality of the avocado was sub par, he whipped up a wonderful pico de gallo instead. we also ate our taquitos with sour cream, chips, and refried beans. delicious! plus, it made a lot of yummy leftovers which have been my lunches all this week. perfect!