Bean Taquitos with Cucumber Salsa
1 cucumber
1 clove garlic, finely chopped
2 T chopped flat leaf parsley
2 T + 2 tsp. EVOO
Grated peel and juice of 1 lemon
salt and pepper
3/4 C. sour cream
12 small corn tortillas
1 16 oz can spicy refried beans
1 1/2 C grated pepper jack cheese
In a medium bowl, stir together the cucumber, garlic, and parsley. Stir in 2 tsp olive oil, the lemon juice, 1 tsp salt and 1/2 tsp pepper. Stir in the lemon peel into the sour cream.
Heat a large skillet over low heat. Soften each tortilla in the skillet for about 15 seconds, each side. Place the tortilla on a work surface and spread each with 2 T refried beans. Sprinkle each with 2 T cheese. Roll up.
Using the same skillet, heat 1 T EVOO over medium/high heat. Fry taquitos, until browned, about 3-4 minutes, replacing oil as necessary. Drain on a paper towel. Serve with lemony sour cream and cucumber salsa.
1 clove garlic, finely chopped
2 T chopped flat leaf parsley
2 T + 2 tsp. EVOO
Grated peel and juice of 1 lemon
salt and pepper
3/4 C. sour cream
12 small corn tortillas
1 16 oz can spicy refried beans
1 1/2 C grated pepper jack cheese
In a medium bowl, stir together the cucumber, garlic, and parsley. Stir in 2 tsp olive oil, the lemon juice, 1 tsp salt and 1/2 tsp pepper. Stir in the lemon peel into the sour cream.
Heat a large skillet over low heat. Soften each tortilla in the skillet for about 15 seconds, each side. Place the tortilla on a work surface and spread each with 2 T refried beans. Sprinkle each with 2 T cheese. Roll up.
Using the same skillet, heat 1 T EVOO over medium/high heat. Fry taquitos, until browned, about 3-4 minutes, replacing oil as necessary. Drain on a paper towel. Serve with lemony sour cream and cucumber salsa.
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