Here is an example of a recipe that tasted awesome but just didn't work on the execution.
The filling was awesome, looked good and tasted amazing. The corn tortillas however, didn't want to roll up without breaking. I tried warming them first. That didn't work. I tried moistening them before rolling. That worked better but they just dried and cracked in the oven.
I do recommend trying these as they were quite delicious. I want to make them again. Anybody have any ideas how to make them stay together better?
Black Bean Taquitos
Adapted from Eating My Way Back
1 (14 oz) can black beans, rinsed and drained
2 tbsp. salsa
2 garlic cloves, minced
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh lime juice
1 (10 oz) box frozen spinach, thawed, drained and chopped
3/4 cup frozen corn
1 red pepper, diced
1 cup colby jack cheese
16 corn tortillas
guacamole and sour cream for dipping
Place 3/4 of the beans in a food processor with salsa, garlic, cumin, salt, pepper and lime juice. Mix until smooth. Place mixture into a bowl and add all other ingredients, except tortilla and mix together.
Warming up a few corn tortillas at a time, place a couple heaping tablespoons of the mixture onto each one and roll them up. Place the taquitos a few inches apart on the prepared baking sheet and cook for 20 - 25 minutes or until edges are crispy.
Total calories = 1745 calories
16 taquitos = 109 calories per taquitos
One Year Ago...
Bean and Sausage Cassoulet
Calories calculated from calorieking.com. Some numbers are approximate and rounded.