For now, here is whats for dinner at our house tonight. enjoy your Wednesday!
Black Bean Taquitos - (Serves 2)
(adapted from Whole Foods)
Ingredients:
* 2 cups vegetable broth
* 1/2 medium yellow onion, chopped
* 1/2 medium pepper (any colour), chopped
* 1 clove garlic, finely chopped
* 1 small jalapeno, finely chopped, seeds removed
* 1/2 tablespoon olive oil, plus more for brushing
* 1/2 teaspoon paprika
* 1/4 teaspoon cumin
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon chili powder
* 1/2 teaspoon sea salt
* 1/2 cup black beans, precooked
* 1/4 cup cilantro, chopped
* 6-8 corn tortillas
* 1/2 cup Cheddar Cheese
Instructions:
1. Pre-heat oven to 425 degrees and line a baking sheet with parchment paper. In a skillet or pot large enough to fit tortillas, bring vegetable broth to to a simmer.
2. In a separate skillet, heat olive oil over medium heat. Saute onion and peppers until onions are translucent. Stir in garlic, cumin, paprika, cayenne, chili and salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- 3 - 5 minutes.
3. Turn off pot of stock. Taking one corn tortilla at a time, dip in hot stock for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty smothering of cheese on top. Roll tight and place seam side down on a baking sheet. Repeat until all the filling is used. Brush each piece with a little more olive oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, hot sauce or sour cream. Enjoy with fresh corn on the cob with chipotle lime butter, and this amazing sounding mexican street salad!
