Name: Crispy Black Bean Taquitos with Romaine Salad & Creamy Lime Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; ¾ (227 g) block cheddar cheese; 1 small bunch cilantro; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 1 ½ limes; ⅔ cup plain Greek yogurt; 3 red bell peppers; 1 ½ heads romaine lettuce; 18 small corn tortillas; black pepper; chili powder; extra virgin olive oil; garlic powder; salt

Crispy Black Bean Taquitos with Romaine Salad & Creamy Lime DressingCrispy Black Bean Taquitos with Romaine Salad & Creamy Lime Dressing — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

¾ (227 g) block cheddar cheese

1 small bunch cilantro

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

1 ½ limes

⅔ cup plain Greek yogurt

3 red bell peppers

1 ½ heads romaine lettuce

18 small corn tortillas

black pepper

chili powder

extra virgin olive oil

garlic powder

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and roughly chop bell peppers. Roughly chop grape tomatoes. Place both in a large bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the bell peppers and tomatoes.

Chop or tear lettuce into bite-sized pieces. Add to the bowl and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, drain and rinse beans in a colander.

Once the skillet is hot, add oil and swirl to coat the bottom. Add beans and spices; cook, stirring occasionally, until beans are tender and warmed through, 7-8 minutes.

Meanwhile, trim and cut green onions crosswise into thin pieces.

When the beans are done, transfer to another large bowl and crush with a potato masher to create a semi-smooth mixture. (Wipe the skillet clean with paper towels and set aside for later use.)

Coarsely grate cheese. Add to the bowl with the crushed beans, along with half of the green onions and yogurt. Stir to combine the filling and set aside. (Reserve remaining green onions for serving.)

Return the skillet to medium-high heat. Working in batches, add tortillas and cook, flipping once, until softened, 2-3 minutes. Remove to a flat surface.

Meanwhile, preheat oven to broil on high. Coat a large baking sheet pan with a thin layer of oil.

Divide the bean mixture between softened tortillas. Tightly roll tortillas to close, then arrange taquitos, seam-side down, on the baking sheet. Drizzle with oil.

Place baking sheet in the oven and broil, using tongs to turn taquitos halfway through, until golden and crispy on the edges, 5-6 minutes. Remove from oven.

Meanwhile, juice limes into a small bowl. Add yogurt and spices, then whisk to combine the dressing. Transfer half to the bowl with the lettuce and toss to combine the salad. (Reserve remaining dressing for serving.)

To serve, divide taquitos and salad between plates. Drizzle taquitos with reserved dressing and sprinkle with reserved green onions. Enjoy!

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