Beef and Bean Taquitos

I have to start this blog by saying my husband thought he was eating store-bought taquitos for dinner (he came home from work when they were already plated, so he did not see me make them).  It was actually a compliment (I know some of you might be thinking store-bought is less than homemade), but the fact that he thought it was professionally made and packaged was the compliment!  Little did he know that these beef and bean taquitos from Sweet Pea’s Kitchen (with a yummy avocado lime sauce!) took foreverrrrr.
I have made taquitos once or twice before (and obviously made other Mexican favourites, tacos, burritos, chimichangas, etc.), but these were so time consuming because of all the steps.  Chop the veggies.  Cook the meat.  Mash the beans.  Mix together.  Repeat.  Making the avocado lime sauce was the quickest part (and perhaps the yummiest, so please don’t skip it!).  I made this mostly because I had ground beef in the freezer and I needed to use up the rest of my cooked white beans that were also in the freezer.  I used taco-size whole wheat tortillas instead of the teeny corn tortillas, mainly because I wanted these to be meal-sized instead of snack-sized…cuz I don’t know if I’ve ever eaten just one or two teeny taquitos and been satisfied.  Haha.  More like three.  Or four.  Or five. =/  I also prepared them in the oven in order to use *slightly* less oil, as well as make them a little lower-maintenance.
Regarding the sauce, I do not like yogurt, at all, of any kind (unless it’s vanilla froyo).  But this sauce calls for it.  I have eaten yogurt if it is mixed into a dipping sauce like this.  It is basically a lighter version of sour cream.  But the avocado and lime are the real winners in it, trust me!
I’m sorry the pictures suck. But trust me, the taquitos did not suck. And the sauce definitely did not suck.

Health-factor: 2 taquitos is approximately 425 calories and one serving of sauce is approximately 70 calories.  But remember to check your own ingredients, as every brand and whatnot differs!

Beef and Bean Taquitos with Avocado Lime Sauce

serves 4-5

For the Taquitos:
-vegetable oil
-1lb leanest ground beef
-1cu canned pinto beans, rinsed (I used leftover generic white beans)
-1 onion, thinly sliced
-2 jalapeño chiles, stemmed, seeded, and minced (I omitted this, as it would have been too spicy for my husband)
-3 garlic cloves, minced
-1tsp ground cumin
-1tsp chili powder
-1 (8oz) can tomato sauce
-1/2cu water
-3tbsp minced fresh cilantro
-Salt and pepper
-12 taco-sized whole wheat tortillas (or smaller corn tortillas, if you are making this as an appetizer)
For the Avocado Sauce:
2 avocados, halved, pitted, and chopped coarse
-1/2cu plain Greek yogurt
-1/4cu water
-3tbsp lime juice
-2tbsp minced fresh cilantro
-Salt and pepper

For The Taquitos:
-On medium, heat 1tsp oil in a skillet. Add beef and cook, breaking apart meat with wooden spoon, until no longer pink, about 5 minutes.
-Transfer to a fine mesh strainer and allow to drain while you prepare the rest of the recipe.
-In a medium bowl, mash beans to paste with potato masher or fork; set aside.
-In the now-empty skillet, heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Add mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper. Stir in drained beef and cook, until mixture has thickened, about 10 minutes. Season with salt and pepper to taste.
-Transfer to bowl; set aside to cool, about 20 minutes.
-Spoon 3 tablespoons of filling onto the lower half of each tortilla and roll tightly and place seam side down on lined baking sheet.

To Fry the Taquitos:
-Heat oven to 200 degrees. Heat 1 cup oil in a 12-inch nonstick skillet over medium-high heat until 350 degrees. Place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in oven to keep warm. Repeat with remaining taquitos.
To Bake the Taquitos:
-Heat the oven to 425 degrees and spray a baking sheet with cooking spray. Lightly brush each taquito with oil and sprinkle with salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.

For the Avacado Sauce:
-Meanwhile, combine avocados, sour cream, water, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Process until smooth.
-Season with salt and pepper to taste.
-Cover with plastic until ready to serve. Serve taquitos with sauce.

Additional taquito recipes seen on Never The Same Dish:

Baked Creamy Chicken Taquitos


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