Corn and Black Bean Taquitos with Spanish Rice and Cucumber Avocado Salsa
Our taquitos are kid-friendly and much healthier than the deep-fried version that inspired them. By baking the taquitos instead of frying them, the tortillas end up incredibly toasty and crunchy and the black bean, corn and cheese filling gets delightfully melty and gooey, but not greasy. Spanish rice and a refreshing cucumber avocado salsa round out this satisfying Mexican-themed dinner which will excite your whole family.
Black beans ( Organic black beans, onions, sweet cooked garlic, cumin & coriander seeds, Mexican oregano, fresh oregano, cilantro, red wine vinegar, salt.)
Mexican cheese blend (Mixed organic aged cheddar and Monterey Jack cheeses)
Corn salsa (Sweet corn, organic piquillo peppers, red onions, cilantro, lime juice, agave, organic extra virgin olive oil, salt)
Spanish rice broth (Tomatoes, sweet onions cooked in olive oil with crush garlic, toasted cumin, coriander seeds, and Mexican oregano, white wine, white wine vinegar, salt)
Long grain brown rice
- Persian cucumber
Preheat the oven to 400˚ F. Place the black beans, the Mexican cheese blend, and half of the corn salsa into a bowl and mix well. Warm the tortillas by placing them two at a time between two damp paper towels and microwaving for 10-15 seconds. (TIP: To keep your tortillas from breaking, keep covered with a damp towel as you assemble the taquitos)
With one tortilla in front of you, place 1 Tbsp of the bean mixture on the half closest to you, roll the tortilla up and place seam-side down on a foil-lined or greased baking sheet. Repeat with the rest of the tortillas.
Lightly brush the tops of the taquitos with oil (or spray them with cooking spray), place in the oven and bake for 25 minutes or until golden.
While the taquitos are baking, pour the Spanish rice broth into a pot and add the amount of water listed on the label. Cover and bring to a boil over medium to high heat and then stir in the rice.
Reduce to a simmer, cover again and cook for 20 minutes, or until soft and fluffy. Remove pot from heat, fluff rice with a fork, cover and let rest for 10 minutes.
Slice the cucumbers in half lengthwise, then cut each half into ¼-½” half moons and place into a mixing bowl. Cut the avocado in half and remove pit by tapping heel of your knife into the pit and gently twisting until it comes out. Using the tip of your knife, make a checkerboard pattern in the flesh going down to (but not through) the skin, then scoop out the chunks with a spoon and add them to the bowl.
Roughly chop the cilantro (leaves and stems) and add it to the bowl. Squeeze the juice from the lime on top, drizzle with olive oil, and gently toss to combine. Season to taste with salt.
Serve the taquitos with the avocado cucumber salad, the remaining corn salsa and the Spanish rice on the side.
*You can also wrap the tortillas in foil and warm in the oven for 3-4 minutes before assembling the taquitos*.