Slow-Cooked Black Bean and Poblano Baked Taquitos

An easy recipe for baked taquitos with homemade slow-cooked black beans and charred poblano peppers.

For the slow- cooked black beans:
½ lb (about 1 heaping cup) dry black beans, rinsed
4 cups water
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp cumin
1 tsp dried oregano
1 – 1½ tsp salt

For the taquitos:
2 tbsp extra virgin olive oil
8 corn tortillas
3 small (2 medium) poblano peppers
2 Tbsp-ish canola oil
sour cream, vegan or otherwise, optional
salsa, for serving, optional

View the full recipe at My California Roots →