Recipe of the Week

Thursday, January 17, 2013

Southwestern Shredded Pork Taquitos

Quick and easy meals are becoming a must in our fast paced lives, here is a recipe that meets the needs of working families who would rather spend more time enjoying dinner than cooking it. Clean up is easy with this recipe too! The baked, not fried, approach makes it healthier than most taquito recipes. If you have a large family who can eat 20 taquitos, great. If not, you can also freeze some to bake at a later date. Whoohoo, two meals for the preparation time of one! Don't you love when an easy meal becomes even easier for a second one? 

Southwest Shredded Pork Taquitos


- 1 LB Triple T's fully cooked Shredded Pork
- 16 oz bag of frozen corn, thawed and cooked
- 16 oz can of black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 teaspoon minced garlic
- 1/4 cup onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups monterey jack cheese
- 20 medium sized flour tortillas

Optional toppings: Salsa, Sour Cream


In a large bowl, mix all of the above ingredients except the tortillas. 

Spoon a heaping 1/3 cup of the mixture along one side of the tortilla and begin rolling.

Continue to roll until you get to the other side of the tortilla shell.

Place on a greased baking sheet and bake in a 350° pre-heated oven for 25-30 minutes, or until the cheese has melted.

Serve on a plate, topped with salsa and sour cream. Or easily transform this entree into an appetizer for a large gathering by cutting the taquitos into 2.5 - 3" pieces.


No comments:

Post a Comment