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Bean Taquitos with Cucumber Salsa


By Katie's Cucina (Visit website)



When I first found this recipe I think I was honestly more intrigued by the cucumber salsa than the taquito itself! The evening I planned to make this I got an unexpected phone call from my cousin who is like my brother and typically once we get on the phone its pretty hard to hang up. My husband was getting frustrated that dinner wasn't ready yet, so he started reading the recipe and helped me out in the kitchen! He was in charge of the taquitos and I made the cucumber salsa. It was a nice treat to have him help in the kitchen (although he is very much lost while in it and isn't too good at the multi-task thing)! This meal was delicious and we will definitely be making it again... actually next time, he might make it again for me!
Source: Rachael Ray
Prep: 15 minutes
Cook: 15 minutes
Serves: 4


Ingredients 
1 cucumber, peeled and chopped
1 clove garlic, finely chopped
2 tbsp chopped flat-leaf parsley
2 tbsp {+ an additional 2 tsp} extra-virgin olive oil
grate peel and juice of 1/2 lemon
salt and pepper
3/4 cup sour cream
12 small corn tortillas
12 oz can spicy refried beans
1-1/2 cups grated pepper jack cheese
Directions: 


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.




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