Creamy Black Bean Taquitos

Ingredients

• 4 oz cream cheese, room temperature
• 15 oz can black beans
• 4 oz can diced green chiles
• 2 green onions
• 2-3 dashes hot sauce, optional
• 1/8 tsp garlic powder
• 1/8 tsp salt, or to taste
• 15 6 inch corn tortillas
• 3 Tbsp cooking oil, divided, for frying

Directions

1. Rinse the black beans well, then drain them. Drain the diced green chiles, and slice the green onions.
2. In a bowl, combine the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt. Mix until everything is evenly distributed, then taste the filling and add more salt or hot sauce if you want it.
3. Place a stack of 5 tortillas on a plate, cover them with a damp paper towel, and microwave for about 20 seconds so they soften and are less likely to crack. Set a large non-stick or cast iron skillet over medium heat. While the pan warms, spoon about 2 Tbsp of the black bean mixture onto each tortilla, then roll each one up snugly.
4. When all five are rolled, pour about 1 Tbsp cooking oil into the skillet and let it warm for a few seconds, until it looks shimmery. Arrange the taquitos in the pan with the seam underneath. Cook, turning as needed, until the outsides are browned and crisp, then move them to a clean plate.
5. Continue the same process in small batches of five, adding a bit more oil to the skillet for each batch, until the filling is gone and you have about 15 taquitos. Serve them hot.