Here is a fun recipe to change-up taco night! Kids like the crunchy and cheesy shell which holds the filling without everything falling out. Plus you are adding the extra nutrients from black beans without them even realizing it. I really liked the combination of a hot taquitos with cold salsa on top.
extra virgin olive oil
1 medium onion; diced
1 lb. ground turkey
2 tsp. ground cumin
salt and pepper to taste
1 – 15 ounce can of black beans; drained and rinsed
1/3 C sour cream
1 package of corn tortillas (18 count)
1 C shredded cheddar cheese
Heat 1-2 tablespoons of olive oil in a medium size skillet. Add the onions and cook until soft and translucent. Add the ground turkey, cumin, salt and pepper to taste and brown the meat until no longer pink. Drain and rinse the can of black beans. Pulse the black beans in a food processor or mash with a fork. Once the meat is cooked through, remove from heat. Mix with the mashed beans and sour cream.
Pre-heat oven to 400°.
Heat a small skillet or griddle. Brush one tortilla at a time with a small amount of olive oil on each side and lay flat in a hot skillet for about 30 seconds until the tortilla is softened. Fill the tortilla with about 1/4 C of the meat and bean filling and roll. Place the taquitos, seam side down in a 13×9 baking pan. Once all of the taquitos are filled, sprinkle with cheddar cheese. Bake in the oven for about 25 minutes until the taquitos shells are crunchy and the cheese is melted.
Serve the taquitos with salsa. See my tomato harvest salsa recipe!