- 10 6″ corn tortillas
- 10 thin stalks asparagus, trimmed and cleaned
- 1 15oz can of black beans -Drained
- 1/2 cup shredded monterey jack cheese
- 3 scallions sliced
- chili powder
- olive or vegetable oil
- Put the beans in a microwave until heated through – about 1 – 2 minutes depending on your microwave. When they’re warm, take them out, add salt and chili powder to taste, and mash them up with the bottom of your fork ’til you have a paste.
- Warm the tortillas in the microwave for about 20 seconds so that they are pliable and won’t tear when you roll them up
- Using the fork or a spatula, apply a thin layer of the bean paste to each tortilla. I applied a smooth steady amount to one half, and then a line down a middle to the other end so it would stay rolled using the paste
- On top of the beans, add one of the stalks of asparagus, and a sprinkling of cheese and scallions, and then roll that bad boy up tightly, trying not to tear the tortilla.
- Repeat until ingredients are used up.
- Heat up about a 1/2 inch of oil in a frying pan at medium-high heat. Cook the taquitos rotating them with tongs until all the sides are a lovely golden brown. I could do two at a time. When they are cooked, let them drain on paper towels.
- Serve them with salsa, sour cream, a bit of chili powder and the left over scallions, if there are any. I also added some cheese, because I like anything that has more cheese, really.
Recipe from: Broke-ass Gourmet