Taquitos
Inspired by our frequent trips to Baja Fresh and our complete lack of anything else in the house, we came up with this fine little meal. The beans are prepared in a typical, but tasty, fashion. The fried tortilla shell gives the meal a little extra flair.
Ingredients
- 1 onion (chopped)
- 1 tablespoon olive oil
- 4 ounces baby portabella,(cremini) mushrooms (chopped)
- 1 clove garlic (minced)
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 14½ ounces canned, peeled, zesty (seasoned with mild green chiles) tomatoes (Del Monte) (diced)
- 15 ounces canned black beans (drained and rinsed)
- 2 cups water
- 1 cup white rice (Carolina)
- for frying canola oil
- 4 flour tortillas
- 1/4 cup cheddar cheese (shredded)
- 4½ ounces canned, chopped green chili peppers (Old El Paso)
Instructions
In a large frying pan, we heat the olive oil and saute the onions for a few minutes. We add the mushrooms and continue to cook on medium heat until the mushrooms are tender. We add the garlic and cook for 30 seconds. Then we add the chili powder and cumin and stir for a couple of minutes. As we add the canned tomatoes and black beans we lower the heat to maintain a simmer.
In a medium pot, we bring the water to a boil and add the rice. We lower the heat and simmer for about 20 minutes, pulling the pot off at the beginning since our electric stove does not cool down quickly enough and the pot begins to boil over.
After 15 minutes, we get four bowls ready to form the fried tortillas into "bowls". We heat about a 1/2-inch of canola oil in another large frying pan. When the bottom of a wooden spoon inserted in the oil causes lots of bubbles, we carefully add a tortilla and fry for less than 30 seconds, until the bubbling slows. We turn the tortilla with tongs and fry for a few more seconds. Then we place it in a bowl and put another bowl on top to create the "tortilla bowl". When the oil is hot enough again, we repeat with another tortilla. When we have 2 bowls, we begin setting up the 2 portions, reusing the bowls for the remaining tortillas to be fried.
On a plate we place a fried tortilla bowl. They are not perfect (cracked) but they taste good. We add some cooked rice, beans, cheese, and chopped chiles and enjoy!
Ingredients
- 1 tbsp olive oil
- 1 onion (chopped)
- 4 oz baby portabella mushrooms (chopped)
- 1 clove garlic (minced)
- 1 tbsp chili powder
- 1 tsp cumin
- 14½ oz canned diced tomatoes with green chiles (Del Monte)
- 15 oz canned black beans (drained and rinsed)
- 2 cups water
- 1 cup white rice (Carolina)
- canola oil (for frying)
- 4 flour tortillas
- ¼ cup cheddar (shredded)
- 4½ oz canned chopped green chiles (Old El Paso)
Instructions
Heat the oil in a large frying pan and sauté the onion a few minutes. Add the mushrooms and cook over medium heat until tender.
Add the garlic for 30 seconds, then the chili powder and cumin for a couple of minutes. Add the tomatoes and beans and lower the heat to a simmer.
Bring the water to a boil in a medium pot, add the rice, lower the heat, and simmer about 20 minutes. (On an electric stove, slide the pot off the burner at first so it doesn’t boil over.)
Grown-up
After 15 minutes, set out 4 bowls. Heat ½ inch of oil in another large pan until a wooden spoon handle dipped in it bubbles hard. Fry a tortilla less than 30 seconds, until the bubbling slows, turn it with tongs for a few seconds, then press it between two bowls to shape it. Repeat, reusing the bowls.
Set a tortilla bowl on each plate (cracks are fine) and fill with rice, beans, cheese and chiles.