One of my girlfriends and I just booked a trip to Mexico and Operation Cabo: Get Ready for a Swimsuit Season went right into effect. Nothing to fear of wearing a swimsuit gets you back on the healthy living track! With just under 5 weeks to go I pretty sure I can make this goal.
These Taquitos went right along with my eating healthy goal. Plus they were so crunchy, flavorful and delicious you wouldn't even think they were healthy.
Black Bean and Corn Taquitos
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 onion, chopped
1 poblano pepper, de-seeded and chopped
1 tsp Chipotle chili powder
1 tsp Cumin
1 tsp Cayenne Pepper
1 tsp garlic powder
8 Light Laughing Cow wedges
14 corn tortillas
Pull your Laughing Cow wedges out of the fridge. You want them to be nice and soft. I would suggest the Queso Fresco and Chipotle flavor for this recipe.
Drain beans and corn, rinse well and set aside. Begin heating a heavy skillet over medium heat while you chop the onion and pepper. Add oil (or use a Misto) and quickly add chopped veggies to keep oil from burning. Saute peppers and onions until they are soft. Then toss in black beans, corn and seasonings and mix well. Add more or less seasoning as desired.
Heat oven to 375 degrees. In a large mixing bowl, place unwrapped Laughing Cow wedges. Add the black bean and corn mixture to the bowl and use a spatula to gently stir. Cheese should begin to melt and become creamy.
Wrap corn tortillas in a towel and microwave for about a minute. Place a large spoonful (about 1/4 cup) mixture in each tortilla and tightly roll. Place on a greased cookie sheet and bake for 15-20 minutes until tortillas start to golden and shell becomes crisp. Serve with salsa and fresh guacamole.
Nutritional Info: 1 Taquito = 159 cal, 3 g fat, 5.5 g fiber, 7 g protien
These Taquitos went right along with my eating healthy goal. Plus they were so crunchy, flavorful and delicious you wouldn't even think they were healthy.
Black Bean and Corn Taquitos
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 onion, chopped
1 poblano pepper, de-seeded and chopped
1 tsp Chipotle chili powder
1 tsp Cumin
1 tsp Cayenne Pepper
1 tsp garlic powder
8 Light Laughing Cow wedges
14 corn tortillas
Pull your Laughing Cow wedges out of the fridge. You want them to be nice and soft. I would suggest the Queso Fresco and Chipotle flavor for this recipe.
Drain beans and corn, rinse well and set aside. Begin heating a heavy skillet over medium heat while you chop the onion and pepper. Add oil (or use a Misto) and quickly add chopped veggies to keep oil from burning. Saute peppers and onions until they are soft. Then toss in black beans, corn and seasonings and mix well. Add more or less seasoning as desired.
Heat oven to 375 degrees. In a large mixing bowl, place unwrapped Laughing Cow wedges. Add the black bean and corn mixture to the bowl and use a spatula to gently stir. Cheese should begin to melt and become creamy.
Wrap corn tortillas in a towel and microwave for about a minute. Place a large spoonful (about 1/4 cup) mixture in each tortilla and tightly roll. Place on a greased cookie sheet and bake for 15-20 minutes until tortillas start to golden and shell becomes crisp. Serve with salsa and fresh guacamole.
Nutritional Info: 1 Taquito = 159 cal, 3 g fat, 5.5 g fiber, 7 g protien
Enjoy!
