Asparagus, Apple, Black Bean and Goat Cheese Taquitos
Mar 30, 2016, Updated Mar 31, 2021
Spring Asparagus teams with Black Beans, Goat Cheese and Sautéed Apples inside these Corn Tortilla Taquitos. Serve them with a Tomatillo Salsa Verde for ultimate meal or appetizer!
Ingredients
- 6 corn tortillas*, 6" - 7" size (find in health food stores, can substitute a corn & flour variety)
- 1 ½ teaspoons neutral oil*
- 1 medium sweet onions, peeled, medium dice
- 1 medium green apple, peeled, medium dice
- 1 teaspoon jalapeños, minced, more if you like spicy
- 6 spears asparagus, cleaned, trimed, sliced thinly
- ¼ cup cooked black beans
- 4 ounces goat cheese
- 1 tablespoon fresh parsley leaves, minced
- 2 - 3 tablespoons neutral oil
Instructions
- For the filling: Heat 1 1/2 teaspoons of neutral oil in a 9 " skillet over medium heat, sauté the onions, apples and jalapeños for 5 minutes until softened but not colored. Add the asparagus, stir for 2 minutes until they tender-crisp. Remove from heat to cool. Add mixture to a medium sized bowl, add the black beans, goat cheese (in large chunks) and parsley. Gently mix to combine.
- Roll the taquitos: Heat a 9 " skillet with a small amount of oil. Over low heat, add the corn tortillas turning each one with tongs to soften them. Continue, softening all the tortillas, adding more oil when needed - and stack them on a plate. Lay out 3 tortillas on a cutting board. Using half of the mixture, portion the filling onto each tortilla. Roll up into a tight cylinder. Repeat with remaining 3 tortillas.
- Cook the taquitos: Preheat the oven to 350 degrees. Heat 2 tablespoons of neutral oil in a 9" skillet, set to low - medium heat. Add the taquitos seam side down, and cook them turning until crisp and golden, I turn them 3 times. Remove them to a baking dish to hold. Bake in the oven until very crispy and golden, with a warmed filling, about 10 minutes.
- Serve with Salsa Verde (see recipe.) Can cut each in half on an angle, or smaller wedges if you desire.
- Other filling ideas: Add some grilled, pulled chicken or spiced cooked shrimp. Add vegetables you like to the vegetable sauté.. corn, kale, broccoli, peppers... For vegan - add grilled and chopped tofu or tempeh, and substitute vegan cheese for the goat cheese.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”
* corn tortillas are gluten-free.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
