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.