CREAMY BLACK BEAN TAQUITOS

Making a vegetarian taquito means that almost all the ingredients are very budget friendly. Corn tortillas are super cheap, especially when you buy a large pack. If you can’t use 30+ corn tortillas at once, you can freeze half of them or just use the other half to make some homemade baked tortilla chips. Because it isn’t a party without some tortilla chips anyway, right? You can also cut the cost significantly by using beans that are cooked at home instead of canned. I’m out of my home cooked beans right now, so I had to use canned, but home cooked are usually about 1/3 the cost for me. Here’s a tutorial on how to cook beans easily using a slow cooker.

INGREDIENTS

• 4 oz cream cheese (room temperature) $1.00
• 15 oz can black beans $0.95
• 4 oz can diced green chiles $1.09
• 2 green onions $0.21
• 2-3 dashes hot sauce (optional) $0.05
• 1/8 tsp garlic powder $0.02
• 1/8 tsp salt (or to taste) $0.02
• 15 6 inch corn tortillas $1.37
• 3 Tbsp cooking oil, divided, for frying $0.12

INSTRUCTIONS

1. Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
2. Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
3. ........................................

for full instruction please see : www.budgetbytes.com

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