Recipe: Creamy Black Bean Taquitos

We tried a new recipe last night and loved it so much we made more for dinner tonight.  YUM!  Make you some!

Creamy Black Bean Taquitos
Recipe taken from Budget Bytes

Ingredients

4 oz. cream cheese (room temperature)
15 oz can black beans
4 oz can diced green chiles (we went with half a can of rotel, ourselves)
2 green onions (we skipped this)
2-3 dashes hot sauce (optional)
1/8 tsp garlic powder
1/8 tsp salt (or to taste)
15 6 inch corn tortillas
3 tbsp cooking oil, divided, for frying

Instructions

1. Rinse and drain the black beans.  Drain the diced green chiles. Slice the green onions.  Add the cream cheese, black beans, green chiles, green onions, hot sauce, garlic poweder, and salt to a bowl.  Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
2. Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled).  Heat a large non-stick or cast iron skillet over medium heat.  Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
3. Once all five are filled, add about 1 tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down.  Cook the taquitos on each side until brown and crispy, then transfer to a clean plate. ( we put way more than 5 in the skillet at a time and that worked just fine as well)
4. Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used.  Serve while hot.

We dipped in sour cream and also made a few for Anna that did not include rotel.  Would also be so good dipped in salsa and/or guacamole.  Next time!  Also, in order to make this more filling for dinner, I diced up chicken and put that in as well.  Also wanna throw in some spinach another time, too.