With cream cheese and feta, these extra-cheesy bean taquitos are baked not fried for a satisfying healthy crunch.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, roast
| 1 can (19oz) | black beans, drained and rinsed |
| 1 can (19oz) | refried beans |
| 4 oz | brick-style cream cheese, softened |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 12 | corn tortillas (5-1/2 inches), warmed according to package directions |
| 2 tbsp | olive oil |
| 4 cups | shredded lettuce |
| ⅓ cup | pico de gallo |
| ⅓ cup | crumbled cotija cheese |
| 1 | jalapeno pepper |
| ¼ cup | packed cilantro leaves |
| 1 cup | sour cream |
Preheat oven to 425F.
In large bowl, stir together black beans, refried beans, cream cheese and Seasoned Vegetable Base until blended.
Spread 3 heaping tbsp bean mixture down center of each tortilla. Roll up tortillas tightly, using additional 1/4 tsp bean mixture to seal.
Place taquitos seam-side down in large baking dish, arranging them tightly and compactly to ensure bean mixture stays inside of tortillas when baked. Brush taquitos with oil.
Bake for 25 to 30 minutes or until tortillas are crisp.
Transfer lettuce to serving platter. Arrange taquitos over top. Garnish with pico de gallo, cotija cheese and jalapeño. Finish with cilantro. Serve with sour cream.
Tips: Substitute cotija with feta cheese. Top also with diced avocado.