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Bean Taquitos with Cucumber Salsa

November 2010
Bean Taquitos with Cucumber Salsa

by 6 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 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
  1. 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.
  2. 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.
  3. 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.
  • Spice up the salsa by stirring in 1 finely chopped jalapeno chile.
  • Keep the taquitos warm in a 200 degrees oven until ready to serve.
  • Cut fat and calories by skipping the oil and making quesadillas instead: Sandwich the filling between 2 tortillas and heat in the skillet until just browned.