Black bean and chorizo taquitos

I made these with Chorizo because that’s what I pulled out of the miscellaneous meat drawer in my freezer, but they would still be tasty (and vegetarian) without it!

Ingredients

• 1 tablespoon canola or vegetable oil
• 4 ounces fresh chorizo
• 1/2 onion, finely diced
• 1/2 jalapeno, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1 can black beans, drained and rinsed
• 1/2 cup chicken or vegetable broth
• juice of half a lime
• 2 ounces sharp cheddar cheese, shredded
• salt to taste
• 10 corn tortillas

Instructions

1. Heat canola oil over medium heat in a medium-sized skillet. Add chorizo and saute until cooked through. Remove from skillet and set aside.
2. Add onions, jalapeno and garlic to the skillet. Season with a little salt. Saute until softened and starting to brown about 7 minutes. Add cumin and saute for about 30 seconds.
3. Add the black beans to the skillet and saute for about a minute until warmed through. Add the broth and bring to a simmer. Use a potato masher or the back of a wooden spoon to mash the beans into a chunky puree. Continue to cook and stir until thickened. Remove from heat. Add chorizo back in, along with lime juice. Season to taste with salt. Set filling aside to cool slightly.
4. Two at a time, wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. Put about 2 tablespoons of filling down the middle of each tortilla and sprinkle with a little shredded cheddar cheese. Roll tightly.
5. When all the taquitos are formed, you can either cook them right away or put them in the freezer. Whenever you are ready to cook them, preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. Place the taquitos on the pan, then coat the taquitos in cooking spray as well.
6. Bake until crispy and brown at the edges, turning halfway through – about 15-20 minutes if fresh, 20-25 minutes if frozen.
7. Serve with sour cream, salsa and your favorite Olsen twins movie from Premier Video.