Black Bean Pineapple Taquitos
It's party time with these delicious taquitos!
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 3
Ingredients
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2 can (14 oz.) black beans, drained and rinsed
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1/2 red onion, diced, diced
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1 g green bell pepper, diced
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3 g garlic cloves, minced
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2 tsp chili powder
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1 1/2 tsp smoked paprika
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1 tsp cumin
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1/2 lime, juiced, juiced
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20 6-inch corn tortillas (Recommendation: add extras in case they break), (Recommendation: add extras in case they break)
Steps to Sunshine!
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Preheat the oven to 425 degrees F. Drain pineapple; reserve juice.
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Spray baking sheet with olive oil or avocado mist.
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Heat black beans, onion, pepper, garlic, chili powder, paprika, cumin, cayenne, lime juice, salt and pepper in a saucepan over medium-low heat. Add pineapple and ½ cup reserved pineapple juice.
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Simmer uncovered. Stir occasionally for 10 to 15 minutes until the mixture starts to reduce and thicken. Set it aside to cool slightly.
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Warm or steam tortillas. (Recommendation: place tortilla on a microwave safe plate, cover with a damp paper towel and microwave for 15-20 seconds.)
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Add 2 to 3 tablespoons of black bean pineapple mixture into the center of the tortilla. Roll and place seam-side down on the baking sheet. Repeat. (Recommendation: skewer taquitos with toothpicks to help hold them into place.)
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Spray or brush the outsides of the tortillas with oil. Bake for 15 to 20 minutes or until tortillas are golden and crunchy.
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Serve with salsa, guacamole and/or sour cream for dipping. Enjoy any leftover bean and pineapple mixture as a dip with tortilla chips!
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