This Rick Bayless recipe is totally delicious. Make next Tuesday Taquito Tuesday!
Bacon (recipe calls for six slices. I used my homemade slab bacon + a leftover slice of turkey bacon. Probably the equivalent of about three slices).
1 small white onion, finely chopped
1.5 cups black beans, rinsed and drained
3 canned chipotles en adobo, chopped
vegetable oil (fill a Dutch oven to about a 1/2 inch depth)
12 corn tortillas
2/3 cup queso fresco, crumbled
6 romaine leaves, shredded
1.5 tbsp sherry or cider vinegar
salt
1 tomato chopped (honestly, I’d omit this in the winter; it doesn’t add much)
Fry bacon until crisp and set aside and drain.
Remove almost all drippings from skillet. Add chopped onion and cook on low about 10 minutes. Add beans and chipotles, smashing the beans a bit, and simmer a couple minutes. Remove from heat and allow to cool. Stir in half the bacon.
Heat oil to 375. Cook each tortilla a couple seconds and blot on paper towels. Fill each tortilla with about 2 tbsp bean filling and about 1/2 tbsp queso fresco. Secure with toothpick.
Re-heat oil to 375. Cook taquitos, 4 at a time, a minute or two per side. Remove toothpicks.
Toss romaine with vinegar and a little salt. Put on a platter. Put taquitos on top. Top taquitos with remaining bacon and cheese, as well as the tomato, and serve.
