This is a wonderful recipe for kids and adults alike. Cut these taquitos in half and serve as an appetizer, or eat them alongside a fresh salad for a compete meal. I served the taquitos with guacamole, but some fresh pico de gallo or salsa would go nicely as well.
To prepare, I finally skipped the can and prepared dry beans! For some reason, perhaps the six hour commitment, I had been scared to try making dry beans, but It is actually pretty simple to do if you are at home for 5-6 hours during the day. You just pour the beans into the pot, cover them with water, and let them boil for an hour. After one hour, rinse them, and then return to the pot covered with fresh water and let them boil another 4-5 hours or until the beans are tender, adding additional water or vegetable stock as needed. I also added in some minced garlic, chopped onion, and cilantro during the last hour of cooking for some extra flavor.
But if you don’t want to cook dry beans for this for this otherwise quick and simple recipe, just use canned or boxed black beans. I baked the taquitos in the oven instead of the traditional method of deep frying to cut down on some of the fat. For the tortillas, I used half corn-half flour tortillas, and they held up pretty well during baking and had a nice texture when cooked. You could also use organic corn tortillas here to make this completely gluten free.