I wanted to bring a simple Mexican dish to a friend’s Cinco de Mayo party a couple weeks ago, and did what most people do. Googled.
I had the idea to bring taquitos, but I knew we were also having tacos —- so I wanted my taquitos to be meatless. The recipe I ended up going with was from SparkRecipes.

1 can refried black beans
3/4 cups grated cheddar cheese
24 small corn tortillas
1tsp cumin
1tsp chile powder
1T hot sauce
salt
pepper
I decided to add: the juice of one lime, half a diced onion and fresh cilantro to the taquito filling.
The recipe’s instructions recommend preheating the oven to 400 degrees (next time I make this I will probably skip this step, but I’ll get to that). Mix together black beans, cheddar cheese, spices, hot sauce, lime juice, onion and cilantro.


Meanwhile, microwave the corn tortillas between wet paper towels. The key here is to fill the tortillas with a couple spoonfuls of the filling while the tortillas are wet and warm — this will make it easier to roll the taquitos without them breaking.
Bake taquitos for about 10 minutes on a well greased baking sheet.
I actually got all of my taquitos to roll up nicely without the tortillas breaking. I thought all was well and good until I pulled them out of the oven.

Wah wah. Even though they weren’t pretty, these were delicious! Because these didn’t look great, and I was taking them to a party — I decided to only make one batch. I used the left over filling as a bean dip. We ate it with chips and it was so good.
I love happy accidents. I now have an easy to throw together bean dip recipe up my sleeve. No googling required.
Meatless Mexican,
B