ALL OF THE BEANS.
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Double Bean Baked Taquitos
Recipe created for Bush's® by Brandy O'Neil, author of cooking blog The Nutmeg Nanny. Top these taquitos with our smoked paprika Greek yogurt crema for an extra zing.
- Prep Time
15 Mins
- Cook Time
15 Mins
- Serves
8 larges
Ingredients
- 1 (16 oz) can Bush's® Pinto Beans, drained and rinsed
- 3 cloves garlic, minced
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- ½ red bell pepper, fine dice
- ½ cup frozen corn kernels
- ½ cup + 2 Tbsp shredded Mexican blend cheese
- ¼ cup fresh cilantro, minced
- 1 (15 oz) can Bush's® Black Beans, drained and rinsed
- 8 large flour tortillas
- Optional: Smoked paprika crema, for topping
- ¼ cup Greek yogurt
- ½ lime, juiced
- ½ tsp smoked paprika
- pinch kosher salt
Cooking Instructions
- 1HEAT
Preheat oven to 425 degrees F and line small 9x13 sheet pan with parchment paper, set aside.
- 2COMBINE
In large bowl, add pinto beans, garlic, lime juice, chili powder, cumin, smoked paprika and dried oregano. Mash mixture until smooth. You can use handheld masher or use electric mixer.
- 3ADD
Once smooth, stir in bell pepper, corn, half cup of the cheese and cilantro. Then gently stir in black beans, making sure not to stir too hard because you want beans to stay whole.
- 4FILL
Add equal amount of filling in middle of each tortilla and roll up tightly. Add to prepared baking sheet and brush tops of taquitos lightly with olive oil.
- 5BAKE
Bake for 10 minutes, remove from oven, sprinkle with remaining cheese and add back to oven for 5 minutes.
- 6MIX
Smoked Parpika Crema Instructions: Mix all ingredients until smooth. If you want crema to be thinner, add a little water and stir to combine.
- 7GARNISH
When cheese is melted, remove from oven, sprinkle with cilantro and serve with smoked paprika Greek yogurt crema.