Bean Taquitos with Cucumber Salsa

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Bean Taquitos with Cucumber Salsa
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cucumber, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Grated peel and juice of 1/2 lemon
  • Salt and pepper
  • 3/4 cup sour cream
  • 12 small corn tortillas
  • 1 16 ounce can spicy refried beans
  • 1 1/2 cups grated pepper jack cheese

Preparation

In a medium bowl, stir together the cucumber, garlic and parsley. Stir in 2 teaspoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir the lemon peel into the sour cream.

Heat a large skillet over low heat. Soften each tortilla in the skillet for about 15 seconds on each side. Place the tortillas on a work surface and spread each with 2 tablespoons refried beans; sprinkle each with 2 tablespoons cheese. Roll up the tortillas to resemble cigars.

Using the same skillet, heat 1 tablespoon olive oil over medium high heat. Working in 3 batches and using the remaining 1 tablespoon olive oil, fry the taquitos, turning, until crisp and browned, 3 to 4 minutes. Drain on paper towels. Serve the taquitos with the lemony sour cream and cucumber salsa.