adapted from Budget Bytes.
- 4 oz cream cheese (room temperature)
- 15 oz can black beans
- 4 oz can diced green chiles
- hot sauce to taste
- 1/2 packet Ranch dressing mix
- 15- 6 inch corn tortillas
- oil spray (for oven cooking) or 3 Tbsp vegetable oil (for stovetop cooking)
Rinse and drain the black beans. Add the cream cheese, black beans, green chiles, ranch mix and hot sauce to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
Stack tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Preheat oven to 400 degrees F or heat a large non-stick or cast iron skillet over medium heat. Place about 2 Tbsp of the black bean filling in each tortilla, then roll tightly closed.
- If cooking in the oven, spray a large baking sheet, add the taquitos, and spray the tops. Bake the taquitos for 15-20 minutes, turning once, until browning.
If cooking on the stove, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add as many taquitos as will fit, seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate. Repeat the process in small batches, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos).
Serve while still hot with salsa and/or sour cream.
makes about 15 taquitos.