Friday, 3 December 2010

Bean Taquitos with Cucumber Salsa

Bean Taquitos with Cucumber Salsa
Serves: 4  Prep: 15 min  Cook: 15 min

1 cucumber, peeled and chopped
1 clove garlic, finely chopped
1 tablespoons chopped flat-leaf parsley
2 tablespoons plus 2 teaspoons extra-virgin olive oil
grated peel and juice of 1/2 lemon
salt and pepper
3/4 cup sour cream
12 small corn tortillas
one 16-ounce can spicy refried beans
1 1/2 cups grated pepper jack cheese

1. In a medium bowl, stir together the cucumber, garlic and parsley.  Stir in 2 teaspoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.  Stir the lemon peel into the sour cream.
2. Heat a large skillet over low heat.  Soften each tortilla in the skillet for about 15 seconds on each side.  Place the tortillas on a work surface and spread each with 2 tablespoons refried beans; sprinkle each with 2 tablespoons cheese.  Roll up the tortillas to resemble cigars.
3. Using the same skillet, heat 1 tablespoon olive oil over medium-high heat.  Working in 3 batches and using the remaining 1 tablespoon olive oil, fry the taquitos, turning, until crisp and browned, 3 to 4 minutes.  Drain on paper towels.  Serve the taquitos with the lemony sour cream and cucumber salsa.

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