Makes 12 - OBB Cookbook
Ingredients:
14oz can black beans, rinsed and drained
2 tablespoons bottled salsa
1 garlic clove, minced
1/2 teaspoon cumin
salt and pepper
2 tablespoons fresh lime juice
10oz box frozen spinach, thawed, drained, and roughly chopped
3/4 cup frozen corn kernels
1/2 cup diced roasted red peppers
1 cup shredded cheese (we used cheddar)
8-10 soft whole wheat tortillas
Preheat oven to 425.
Place 3/4 cup of the beans in a food processor with the salsa, garlic, cumin, salt, pepper, and lime juice. Process until mostly smooth. Transfer the mixture to a medium bowl and add remaining ingredients (except the tortillas), including the rest of the beans. Mix together.
Place about 1/4 cup of the bean mixture on each tortilla. Roll up the tortillas and spray with nonstick cooking spray. Bake in preheated oven 20-25 minutes or until edges are golden brown and crisp. Serve with Creamy Cilantro-Lime Ranch Dressing or sour cream for dipping.
FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.
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