1 can low sodium black beans
8 corn tortillas
½ white onion
1 small jalapeño pepper
1 tsp cumin
2 tbsp canola oil
Salt and pepper to taste
You will need: large pan, medium pan, large cutting board
Drain and rinse your black beans. Dice onion and jalapeño. Turn medium sized pan on medium/high heat and add splash of water, diced onion and jalapeño to pan. Cook for 5 minutes until onion becomes translucent.
Add black beans to pan with one more splash of water. Cook for 5 minutes until beans are soft and you’re able to mash them with the back of your spoon. Add another splash of water if beans get dry. Mix in cumin, garlic power, salt, pepper and set aside.
Turn large pan on medium/high. Wait until pan is hot and warm up your tortillas to prevent them from breaking apart. Warm tortillas for 30 seconds on each side and then set aside on large cutting board.
Fill each tortilla with about a tablespoon of bean filling and roll it up. You can use a toothpick to keep closed but I personally don’t. Repeat until you have rolled up all taquitos.
Add 1 tbsp of canola oil to the large pan and begin pan frying taquitos. I typically pan fry 4 at a time to avoid over cooking or undercooking them. 1 tbsp oil per 4 taquitos. Add oil as needed. Pan fry each taquitos about 4 minutes on each side or until golden brown. Set aside to cool off, add toppings and enjoy.