Yes, these taquitos have beans instead of meat. Yes, they are baked instead of fried. But don’t let that fool you into thinking that they will taste like they are trying to be “healthy” because, well, they aren’t.
They are trying, instead, to tempt you into sneaking one as an afternoon snack. They are trying to get you to linger at the dinner table while you savor every morsel. They are trying to get your husband to request them for dinner every time you ask what he’d like to eat that week. They are trying to get you to share them with your friends so that they ask for the recipe.
And from there, they will try, once again, to spread their crispy, creamy, deliciousness just a little farther, and then just a little farther, and then just a little farther.
In short, they are trying to take over the world.
Go, make them. Share them. Help the little taquitos out.
Creamy Baked Taquitos with Beans adapted from Our Best Bites
1/3 C (3 oz) cream cheese, at room temperature
1/4 c green salsa, or one 4 oz. can of diced green chiles
juice and zest from one lime
1 tsp cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. salt
1 clove garlic, minced or pressed through a garlic press
2 green onions, sliced
2 cups pinto beans, or one 15 ounce can of pinto beans, rinsed and drained
1 cup grated pepperjack or monterey jack cheese
12-16 small corn or flour tortillas (I always make my own, and make them as big or as little as I want)
Preheat the oven to 425 and line a baking sheet with foil. In a medium bowl, mix the cream cheese, salsa or green chiles, lime juice and zest, garlic and spices. Stir in the beans, green onions, and cheese.
Place your tortillas on a plate. Spoon a couple of tablespoons of the bean mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on the prepared pan. Repeat with the rest of the tortillas and filling. Once they are all lined up in the pan, drizzle some olive oil over the top (lengthwise works better) and sprinkle the salt on top. Bake for 15-20 minutes, or until the ends start to brown.
Serve with salsa, sour cream, or guacamole if you wish.