Mushroom and Black Bean Taquitos

 INGREDIENTS

1 Tbsp olive oil
1 small red onion, chipped
1 package crimini mushrooms

1-2poblano, diced
1-2 jalapeno, diced {ribs & seeds removed if you’d like it more mild}

2-4 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 can black beans

1 can diced green chiles
1/4 cup chopped cilantro
1/2 cup shredded monterey jack cheese
kosher salt
ground pepper
12 6-inch corn tortillas, warmed in microwave or on lightly oiled flat top so it’s easier to roll {wrap in damp paper towel to microvave}

DIRECTIONS
Preheat over to 350 degrees.

Heat olive oil in a large skillet over medium-high heat. Add onion, mushrooms, and jalapeno and cook until softened, about 3-5 minutes. Add garlic and spices; cook for an additional minute. Remove from heat and stir in black beans, cilantro and cheese. Season with salt and pepper to taste.

Add vegetable oil to pan filling up the sides halfway.

Meanwhile, spread a couple spoonfuls of filling onto tortilla. Wrap and secure with a toothpick. Set aside.

Once pan is hot from oil {not smoking}, carefully place taquitos in pan, seam side down. Oil should sizzle.  Place no more than 4 taquitos in pan at a time. You don’t want the pan to get too crowded. Keep a close eye on taquitos and turn every few minutes until browned on each side. Remove toothpicks as the side seals. Once crispy on all sides {around 5-8 minutes per batch), remove from pan and place on paper towel to remove extra oil. Serve immediately with toppings of choice. If you need to keep them warm, while others cook, place taquitos on parchment lined tray in oven.