1 15-oz. can black beans, drained and rinsed $1.50
1/2 cup shredded jack cheese $3.50 for 12 oz
3 scallions, sliced $1 for a bunch
1/2 tsp chili powder, plus more for garnish $1.50 for 1 oz
salt to taste Pantry
vegetable or olive oil, for frying Pantry
Heat the beans in a small saucepan over medium heat or in a microwave for 1 minute on high, until heated through. Mash with the back of a fork until nearly smooth. Add chili powder and salt to taste. Set aside.
Microwave the tortillas on high for 20-25 seconds or until pliable (in the absence of a microwave, wrap the tortillas tightly in foil and bake at 350 degrees F for 10-15 minutes).
Using a rubber scraper/spatula, gently spread each tortilla with a thin layer of beans. Top beans with a stalk of asparagus and a sprinkle of both cheese and scallions. Roll tightly and place, seam-side-down on a clean plate. Repeat until all ingredients are used up.
Heat about 1/2-inch of oil in a frying pan over medium-high heat. Cook taquitos, a few at a time, in the hot oil until golden brown one one side. Rotate, using metal tongs, until all sides are cooked. Drain on paper towels and repeat with remaining taquitos.
Serve taquitos garnished with a sprinkle of chili powder and sour cream, and salsa for dipping.