Baked Taquitos

Serves: 4 people (makes 16 taquitos)

Start-to-Finish: 45 minutes

Ingredients:

1 TBSP extra-virgin olive oil

½ cup freeze-dried onion flakes

1 cup water, for soaking onions

1 (12-oz) can roast beef, drained

1 (15-oz) can black beans, rinsed and drained

1 tsp garlic powder

¼ tsp kosher salt

¼ tsp cumin

¼ tsp chili powder

1 cup beef broth

18 count 6-inch corn tortillas (packages of tortillas are sold in 18 count and this gives you 2
extras for mistakes)

1 jar salsa, for serving

Optional Fresh Ingredients for Times of Plenty:

⅔ cup shredded monterey jack cheese

Directions:

1. Preheat the oven to 425°F.

2. Line a rimmed baking sheet with parchment paper and generously spray parchment paper
with cooking spray.

3. Mix 1 cup water with ½ cup freeze dried onion flakes and let sit for 5 minutes, drain off
excessive liquid.

4. Drain and rinse canned black beans, and drain canned roast beef.

5. In a frying pan, heat the olive oil over medium heat until shimmering.

6. Add freeze-dried onion and roast beef to the oil, fry for 3 minutes, stirring occasionally.

7. Remove from heat. (The mixture should be dry.)

8. Stir in black beans, garlic powder, salt, cumin, and chili powder. Stir to break up the beans
and the roast a little. Set aside.

9. Meanwhile, in a small pan bring 1 cup beef broth to a boil. Reduce the heat to a simmer.

10. Carefully, using tongs, dip each tortilla into the broth for about 4 seconds or until softened.

11. Immediately remove each tortilla from the broth and fill with about 1 ½ tablespoon or so of
the mixture. (If using cheese, sprinkle in 2 tsp cheese in each taquito.)

12. Roll each taquito up and place, seam-side down, on the prepared baking sheet.  

13. Bake until the taquitos are lightly crisped and golden, about 15 minutes or so.

14. Serve warm with salsa.