Black Bean & Walnut Taquitos

Filled with barbecue seasoned black beans, walnuts and lots of melty cheese then topped with barbecue sauce and coleslaw these taquitos will satisfy even a die-hard Tex-Mex purest.  

Ingredients

1 can black beans (15 oz – drained and rinsed)

3-4 TBSP barbecue sauce , plus extra for topping

1 cup rough chopped Farm Fresh English Walnuts

1/2 tsp chili powder

salt and pepper to taste

1.5 cups grated cheese (pepper jack, cheddar, or mex blend)

8 6-7 inch flour tortillas

3 TBSP avocado oil or favorite frying oil as needed

1/2-1 cup coleslaw for serving

Instructions

Drain and rinse your black beans and add barbecue sauce, chili powder, and salt. Coarsely mash with a fork, leaving a mixture of whole and mashed beans.

Heat a large skillet to medium heat with 1-2 Tablespoons of oil.

While the skillet heats up, place 2 corn tortillas on a plate and microwave for 10-15 seconds to steam the tortillas and allow easy rolling.

Add approx 2 TBSP of filling to each tortilla, top with a hearty sprinkle of cheese (I like mine extra cheesy!), and roll tightly. Repeat for remaining tortillas.

Place in the hot oil, seam side down. Cook 3 at a time on each side until golden and toasty, then transfer to a small stack of dry paper towels. Add extra oil, as needed to the skillet for remaining taquitos.

Serve while hot with an extra drizzle of bbq sauce on top (optional but tasty) and coleslaw. 

CILANTRO LIME SLAW

1 cup finely shredded/chopped cabbage** (green, red, or both!)

1 jalapeño pepper

1-2 TBSP apple cider vinegar, to taste

1 TBSP honey

1 lime

1/8 tsp salt

fresh chopped cilantro, to taste