Black Bean Taquitos with Honey Caramelized Onions & Poblanos
Veggie-packed mini tacos that have been tucked, rolled and fried until golden brown and crispy (baked directions are included, see NOTE). Topped with pickled diced tomatoes and a garlicky sour cream – you can’t beat these on a busy weeknight.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 2 tablespoons preferred cooking oil, plus more for frying
- 2 small sweet onions, sliced
- 2 poblano peppers, seeded and thinly sliced
- Salt and pepper, to taste
- 1 tablespoon honey
- 1 packet taco seasoning
- 3 garlic cloves, minced or grated
- 14-ounce can black beans, drained and rinsed
- 3 ripe avocados, well mashed
- 12 small flour tortillas (taco sized)
- 1/2 cup sour cream
- 2 tomatoes, diced
- 1 tablespoon red wine vinegar
- 1.5 cups shredded pepper jack cheese
- Chopped cilantro, for serving
Instructions
- Add about a TBSP of oil to a large skillet set over med-high heat. Add the sliced onions and poblanos, and season with S&P. Cook until very tender, about 8 to 10 minutes, stirring occasionally. Add the honey and cook for a minute more. Add the taco seasoning, 2/3 of the garlic, and the black beans and cook gently for one minute more. Set aside for now.
- Put the diced tomatoes in a small bowl, and add the vinegar, about 1 TBSP of oil, and a good pinch of salt and pepper. Stir to mix and let this sit while you prepare the rest of the dish.
- In another small bowl, combine the sour cream and remaining garlic. Season with salt and pepper to taste and set aside.
- To assemble the taquitos, spread a layer of the mashed avocado onto one side of each tortilla. Top with some of the black bean mixture, followed by some cheese. Roll up as tightly as you can, and place on a sheet tray, seam side down.
- When they are all assembled, add a thin layer of cooking oil to the bottom of a large skillet set over medium high heat. When it is shimmering hot, fry the taquitos in batches until deeply browned on both sides, takes about 2 to 3 minutes per side.Â
- Transfer the taquitos to a paper towel-lined (or baking rack-lined) baling sheet and serve warm, topped with the pickled tomatoes and garlicky sour cream.
Notes
NOTE: TO BAKE your taquitos, assemble them all as directed, and coat them on the outsides in oil (I use a pastry brush for this). When they are all nicely coated, you can bake them in a 400° oven for 12 to 15 minutes or until deeply browned and crispy to your liking.