Recipe: Black Bean Taquitos

This recipe is a family favorite and freezes well which makes it a mom favorite too.  If you partake in Taco Tuesdays, think about having Taquito Tuesdays next time; your family will thank you! :-)

Much like my recipe for Lentil Empanadas, I always make a double batch of these and since this is a handheld main dish I generally serve it with apple slices, cucumber slices or some other hand-held side dish so that I don't have to worry about utensils.

Black Bean Taquitos [Double Batch]
     Serves: 4 - 6 people/10-11 taquitos per batch
     Time: ~45 mins total (prep and cook)

Ingredients [these amounts are for a DOUBLE BATCH]
- 1 lb dry black beans, soaked overnight and cooked (see Notes)
- 1 16oz jar of salsa (buy the large 24oz jar and use the remainder for serving)
- 1 bunch of cilantro
- 4 Tbs chili powder
- 2 tsp fresh minced garlic
- 2 tsp ground cumin
- 1-3 tsp salt (see Notes)
- 2 packets of 'soft taco' size flour tortillas (approx. 8" diameter)

Directions
1. Preheat oven to 400* and spray a large baking tray with cooking spray.
2. Working in batches, use a food processor to chop/puree your ingredients together.  Scoop into a mixing bowl to ensure a uniform mixture.  Add salt at the very end, tasting to determine your preferred amount.
     - I like to puree about half the beans with the salsa to make a smooth paste and leave the other half in a rough chop to add texture to the mixture.
3. Once the filling is a uniform mixture, scoop it into a gallon sized zip-top plastic bag.  Squeeze out the air and use scissors to snip off one of the bottom corners to create a piping bag.
4. Pipe a line of filling across the top edge of the tortilla then roll up tightly.
5. Place the taquito, seam side down, on your baking tray.  A double batch makes between 20-22 taquitos depending on how generous you are with the filling.
6. Spray the tops of the taquitos with cooking spray and bake for 12-15minutes until lightly golden brown and crispy.  Feel free to sprinkle shredded cheese on top during the last minute of cooking.
7. Serve with condiments of your choice: sour cream, guacamole, shredded cheese, and salsa are excellent choices.

Notes

• I use dry black beans and cook them in my Instant Pot.  I find it more economical, for cost and pantry space, than buying canned.
• To cook your beans in a 6 qt Instant Pot, cover them with water and allow to soak overnight or at least 8hrs.  Drain off the soaking water, cover with fresh water by at least 1 inch, add some salt and a splash of vegetable oil.  Lock the cover in place and seal the steam nozzle.  Press [Manual], adjust to low pressure, set the timer for 8 minutes.  Once the cook time is done turn the Instant Pot off and allow to sit for 15minutes then release any remaining pressure.  Drain the beans and store for use.  Yields about 6 cups of cooked beans.
• If using canned beans, 1 15oz can is approximately 1.5 cups of beans.  You'll need 4 cans for a full double batch or two cans for a half batch.

• The amount of salt to add is variable based on your own tastes preferences.  If you are using canned beans which already have salt as a preservative you'll want to use less.  If using dry beans you'll want to use more.  Start small and then add as you taste. 
• You can also scoop the filling onto the tortilla with a spoon instead of using the piping bag approach.
• To freeze the second batch: simply place on a baking tray (or allow to cool and keep on the one you cooked on) and flash freeze flat.  Once frozen, place in a labeled gallon size freezer storage bag.