Last week I decided to try another recipe from an exotic location, Mexico! What can I say? Summer is on the brain and I’m picturing warm and sunny locations with white sandy beaches!
Another reason I chose this recipe is because I’m typically a victim to this greasy delicious delight at 7-11….taquitos! While this recipe isn’t quite the same as that fattening, chemical-filled awesomeness found at your local convenience store it was delightfully crispy but with a gooey center!
To be precise I whipped up a batch of black bean taquitos with a side of Mexican rice. I followed this recipe for the baked black bean taquitos except I made a few revisions. I omitted the jalapeno and cilantro and cut back on the cayenne powder. I also added an extra clove of garlic, used whole wheat tortillas vs corn, and white cheddar cheese vs colby jack.
These turned out much better than expected. They were crispy on the outside but nice and gooey on the inside. They were also quite filling and full of flavour. While I can’t say I’ll never eat a greasy 7-11 taquito again they are a nice healthy substitute and a great way to get your beans!
For the Mexican rice I followed this recipe except after having looked at other Mexican rice recipes I added some cumin and paprika. The rice really sucks up the flavour of the spices so I found you had to add a lot; mine could have used much more. I think I used 1/8 tsp of cayenne powder and 1/4 tsp each of cumin and paprika but I would probably double those. Also I couldn’t find any diced tomatoes with chilli's so I just used regular diced tomatoes and for the water I didn’t measure it I just made sure it was slightly covering the rice.
Does anyone else have beaches and the summer sun on the brain? I know it just turned spring but I’m so tired of winter! I crave the heat!!