queso black bean taquitos with salty lime yogurt
I almost forgot about Cinco de Mayo upcoming, but now that I’ve unforgotten, let’s make some Queso Black Bean Taquitos with Salty Lime Yogurt.
Some years ago a couple of friends and I spent Cinco de Mayo at a Chili’s near our work. Back then, the endless chips and salsa promotion ran strong and I did not skimp on my portion. I probably blocked out the remainder of the meal from memory but on the drive home I thought I’d likely have to pull off the road to vomit. Maybe I did – again, selective memory is strong here. Chilis became a tradition for us and I eventually hardened my stomach to the enormous volume of food I’d order each time. Not exactly my healthiest phase of life, but hey, we’re all allowed some sin every so often.
These taquitos are as additive as a basket of chips, maybe a bit more decadent due to the trio of cheeses and marinated black beans wedged in the center, but they’re far more fun and filling. They’re also beyond easy to prepare.
Minimal steps, maximal awesome. First, black beans simmer for a bit in Tex-Mex spices, green chilis for a kick, and a squeeze of lime for balance. While the beans do their thing, gather the queso trifecta and toss them together in a bowl.
The most annoying part of the dish, and it’s not even really annoying, is rolling the tortillas after stuffing them with the goods. I prefer to use a corn and wheat blend tortilla: the corn lends the typical toasty flavor of a restaurant taquito, while the wheat provides far more flexibility when bent and squished.
For one, heating the rounds in the microwave renders them pliable enough to work with. Rub them in oil to keep them moist and for a nice crispiness when baked.
I recommend only using 2 tablespoons of the cheese and 1 tablespoon of beans in order to allow enough space for the tortillas to roll without cracking and spilling their guts all over the baking sheet.
Once they’ve stopped, dropped, and rolled, set them on a baking sheet and toast until crispy and the cheese is gooey and melted.
While those go, simply mix some Greek yogurt, lime juice, flaky salt, and cilantro for an addicting and quick sauce into which you can dunk the warm taquitos. Delicious.
That’s it! So little brainpower needed that, even after the longest workday, you’re guaranteed to have something edible on the table.
If you’re doing the whole Cinco De Mayo culinary observance, may I suggest a Spicy Pineapple Ginger Margarita or a Strawberry Chamomile Margarita?
For an appetizer, The Ultimate Chips n’ Dip Party Board has something for any taste (three dips! Can’t go wrong).
And how about dessert? No Churn Vanilla Fudge Ice Cream may not be Cinco specific, but I’d imagine the heat of the oven might inspire a craving for something cool, simple, yet decadent. Make this the night before so it’s frozen and creamy by the following evening.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1/2 red or yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 cup cilantro, chopped
- 1 can green chiles
- 1 tbsp lime juice
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 10-12 corn or wheat tortillas
salty lime yogurt
- 1/2 cup plain Greek yogurt
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp flaky sea salt, or to taste
Instructions
- Preheat oven to 450 degrees.
- Toss the cheeses together in a bowl to combine. Set aside.
- Heat 1 tbsp olive or avocado oil in a skillet over medium heat. Saute garlic and onion for 3-4 minutes until fragrant. Stir in chili powder, cumin, oregano, and cilantro for 1 additional minute. Pour in black beans, chiles, and 1/2 cup water. Simmer 10 minutes until most of the water evaporates. Stir in lime juice.
- Heat tortillas in the microwave for 30-45 seconds until pliable. Rub each tortilla on both sides with olive oil and set on a flat, clean work surface. Add about 2 tbsp of the cheese mix to the upper third of the tortilla. Spoon 1 tbsp black beans atop. Roll the tortilla tightly from top to bottom and press gently to seal the seam. Transfer to a baking sheet, seam-side down. Repeat with all remaining tortillas and fillings.
- Bake 10-12 minutes on one side, then flip and bake an additional 5 minutes.
- Meanwhile, make the yogurt. Mix the yogurt, chopped cilantro, lime juice, and salt until thoroughly combined.
- Serve taquitos with additional lime juice, yogurt, and salsa, as desired.
