- For the salsa:
- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, sliced into quarters
- 3 sprigs cilantro, chopped
- 1 small red onion, finely diced
- 1 lime, juiced
- For the taquitos:
- 8 flour tortillas
- 4 large eggs, scrambled
- 1 can black beans, drained
- 1 cup mozzarella cheese, shredded
- ¼ cup water, divided
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp butter
- Salt & pepper, to taste
- Sour cream, for garnish
In a small bowl combine tomatoes, onions, cilantro, and lime juice. Set aside.
Preheat oven to 400°F.
In a medium-sized mixing bowl, whisk together the eggs and 1 teaspoon of water. Preheat a skillet over medium-high heat and add the eggs, stirring constantly until scrambled. Set aside.
In a separate pan over medium-high heat, combine the black beans, remaining water, tomato paste, cumin, and salt & pepper. Stir, then mash beans to desired consistency. Mix well and cook for 5 minutes.
To assemble taquitos, lay a tortilla flat, top with black bean mixture, scrambled eggs, and top with shredded cheese. Tightly roll up the tortilla and place in a greased baking dish. Repeat with remaining tortillas. Brush taquitos with butter and top with remaining cheese.
Bake in oven for 15 minutes until golden brown.
To serve, top taquitos with salsa and sour cream to taste.