Crispy Bean & Cheese Taquitos with Pico, Sour Cream & Charred Corn Salad
Cooking for family & friends nourishes both your body & soul. This family friendly & flavour-packed meatless meal will be sure to wow. Crispy taquitos filled the brim with the best fillings, then served with a homemade pico & cool sour cream.
Nutrition | PER SERVING |
---|---|
Calories | 730 kcal |
Fat | 38.0 g |
Protein | 25.0 g |
Carbohydrate | 79.0 g |
Sodium | 779 mg |
fresh ingredients
IN THE KIT
-
8 ozcorn
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2 ozred onion
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1 ozsour cream
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8 ozmixed cheese
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6 ozflour tortillas
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1 canorganic refried beans
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1 oztaco seasoning
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1 ozchopped garlic
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4 oztomato
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2 ozcilantro
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1 ozlime/onion/garlic blend
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1⁄2 pcslime
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
Rimmed baking sheet
2 medium skillets
Zester/box grater
Small bowl
cook along
INSTRUCTIONS
Prep
Preheat oven to 425°F with a rack in the upper third;
Lightly oil a rimmed baking sheet;
Coarsely chop cilantro leaves & stems;
Zest lime, then cut into wedges;
Roughly chop tomatoes;
Peel & finely chop red onion.
Heat 1 tablespoon oil in a medium skillet over medium-high. Add garlic, cook, stirring, until golden brown, 1-2 minutes. Add taco seasoning, cook for 1 minute more. Transfer to a medium bowl & stir in refried beans. Season to taste with salt & pepper.
Place tortillas on a work surface; spoon about ⅓ cup bean filling onto one half of each tortilla, & spread to a 4-x1-inch rectangle. Top with half the cheese, then roll tightly, starting at the filled side of the tortilla. Place taquitos, seam side down, on prepared baking sheet. Rinse & dry skillet & reserve for step 5.
Generously brush tops & sides of taquitos with oil. Bake on upper oven rack, until golden brown & crisp, 15–20 minutes (watch closely as ovens vary). Remove baking sheet from oven, then sprinkle tops of taquitos with remaining cheese. Return to oven & bake until cheese is melted, 1–2 minutes (watch closely).
Combine tomatoes, half chopped cilantro, lime/garlic blend & pinch of salt & pepper. Mix well, set aside.
Add a drizzle of oil to skillet & heat over medium high. Add corn, cooking for 3-5 minutes until slightly charred. Turn off heat, add red onion, rest of cilantro, lime juice & lime zest. Season with salt, pepper, set aside.
Divide taquitos, top with pico, sour cream & corn salad. Yum!