Dave and I have a little infatuation with Mexican food and southwest flavors. It's just so easy to make and super tasty that we often end up with it on the menu a few times a week. So of course to have a little Mexican flare for football food, I jumped on these delicious taquitos. They're vegetarian, but if you're inclined, a little shredded chicken wouldn't hurt. They are actually pretty filling as is and a great party food. Add a little salsa for dipping and you've got some amazing flavors going on. I made these for dinner one night and all four of us enjoyed them. Then I made a second batch to freeze so we could enjoy them on demand during football games. Cheesy, a little heat and some crunch go a long way for these little treats.
When Christina at Sweet Pea's Kitchen made these, I really wanted to try them, but thought they'd be complicated. Boy was I wrong, because I didn't find them difficult at all. While there were times when my corn tortillas wouldn't cooperate and started to break open, this was an otherwise simple dish. The filling comes together fast, and by sauteing the corn, you get a really pronounced, almost smoky, flavor. I doubled up the recipe both times I made these. Since they were serving as a full meal for four adults the first time, I wanted to make sure I had enough (I had more than enough), and the second time, I figured I'd freeze as many as I could to make it easy on myself. I did add cilantro to the mix which I always think helps in Mexican inspired dishes, but I know it's a polarizing herb, so use at your discretion. As far as cheese, I opted for cheddar or Colby jack, strictly because it's what I had. Included below are instructions for immediate enjoyment as well as freezing and heating. Hope this week has inspired you with a host of football and tailgate friendly foods for you to enjoy with friends during the big game.
Corn & Black Bean Taquitos
2 cups corn kernels, from fresh or frozen
1 cup red onion, chopped fine or minced
3 cloves garlic, minced
3 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 15 ounce can black beans, drained and rinsed
1/4 cup pickled jalapenos, chopped fine or minced
1 Tablespoon cilantro, chopped fine or minced
juice of one lime
1 1/2 cups shredded cheddar, pepper jack or Colby jack cheese
24 6 inch corn tortillas
Heat a medium skillet over medium-high heat and add corn. Cook for about 3-5 minutes until kernels are browned and fragrant. Remove to a small bowl. Spray skillet with cooking spray and add onion. Cook until softened, about 3 minutes, stirring occasionally. Add garlic, chili powder and cayenne. Stir to incorporate and cook for about a minute.
Add beans and cook until heated through, crushing slightly, then add corn and cook for another minute or so.
Transfer mixture to a medium bowl and stir in jalapenos, cilantro and lime juice.
To assemble, warm tortillas according to instructions (usually in the microwave, wrapped in a damp paper towel, for 30-60 seconds) until pliable. Put 2 Tablespoons of corn/bean mixture and 1 Tablespoon of cheese on the bottom third a tortilla.
Roll up tightly and place seam-side down on a greased baking sheet. Repeat with remaining ingredients. Spray with cooking spray and sprinkle with salt before baking.
Bake at 425 degrees F for 15-18 minutes or until crisp and golden brown.
Alternatively, if you'd like to freeze the taquitos, prepare through rolling up tightly and placing on an ungreased baking sheet. Freeze in a single layer on the sheet for about 20-30 minutes. Remove from freezer and transfer to a container with an airtight lid. If layering, put sheets of waxed paper between each layer. When ready to serve, transfer to a greased baking sheet, spray with cooking spray and sprinkle with kosher salt. Bake (from frozen) at 425 degrees F for 15-20 minutes or until golden and crispy.
Serve with salsa, taco sauce, sour cream or other garnish.
Makes 24 taquitos.
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