Crispy Baked Taquitos with Black Bean Filling

Ingredients

• 15 ounces canned black beans slightly drained
• 14 ounces vegetarian refried beans
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic (about 1 clove)
• 12 small (6-8 inch) whole wheat or flour tortillas
• 6 scallions all the green and a little of the white parts, sliced
• 2 tomatoes diced
• 1 cup shredded Cheddar cheese
• 1 cup salsa for serving
• 1 cup low fat or nonfat sour cream for serving

Instructions

1. 1
   Preheat the oven to 400 degrees and spray a 9 x 13-inch baking dish with nonstick cooking spray. In a medium saucepan over medium heat, combine the black beans, refried beans, chili powder, cumin and garlic. Simmer it for 5 minutes.
2. 2
   Mash the bean mixture until it is a thick puree (you can use a potato masher right in the pan.)
3. 3
   On a clean plate, lay a tortilla flat and place 2 big tablespoons of bean mixture in the center of the tortilla. Top it with some scallions, tomatoes, and cheese. Roll up the tortilla into a tube shape and place it in the baking pan, seam side down. Repeat until you’ve used all the tortillas. Reserve any leftover filling for dipping.
4. 4
   Bake the taquitos until they are lightly browned, about 15 minutes. (Slice the mangos while the taquitos are baking.) Serve the taquitos with salsa, sour cream, and/or any leftover black bean filling, if desired.