Crispy Taquitos and Flautas

Create the quick salsa by combining chopped onions, tomatoes, green chilies, and cilantro in a bowl, then stir in lime juice and cumin powder.

Ingredients

120 mL of Onion

240 mL of Tomato

2 pieces of Green Chilies

60 mL of Cilantro

1 piece of Lime

2½ mL of Ground Cumin

15 mL of Salsa

Equipment

Bowl

Chefs Knife

Cutting Board

In a frying pan, heat cooking oil over medium heat. Sauté garlic and onions for one minute, then stir in the bean paste, two tablespoons of salsa, cumin powder, and a quarter cup of water. Cook for five minutes on low heat.

Ingredients

60 mL of Water

1 piece of Onion

5 mL of Ground Cumin

30 mL of Salsa

15 mL of Cooking Oil

1 clove of Garlic

Equipment

Frying Pan

Wooden Spoon

Preheat your oven to 220°C and lightly grease a small rectangular baking dish.

Equipment

Oven

Casserole Dish

Warm the tortillas in the microwave for 20 seconds. Sprinkle each with cheese, add a portion of the bean mixture, and drizzle with hot sauce. Roll tightly and place seam-side down in the prepared baking dish.

Ingredients

8 pieces of Tortillas

240 mL of Shredded Mexican Cheese

5 mL of Hot Sauce

Equipment

Microwave

Bake the burritos on the lower rack for 12 minutes until golden brown. Let them rest for two minutes before serving with sour cream, shredded lettuce, and the prepared salsa.

Ingredients

15 mL of Salsa

120 mL of Shredded Mexican Cheese

120 mL of Sour Cream

240 mL of Shredded Lettuce

Equipment

Oven