June 9, 2013
30 min or less active, appetizer, gluten-free, summer, vegan
Cherries are majorly in season right now in California. Apparently when cherry trees were brought to North America they grew best in Michigan and the Northwest. I admit roasting and making salsa out of them sounds weird, but this salsa has a great balance of savory and spicy, and still keeps that hint of cherry flavor. The taquitos are filled with my Refried Beans. I sub'd black for pinto beans and a chipotle for fresh jalapeño pepper. Taquitos are traditionally fried, but I grilled mine to save fat and calories.
Servings: 12 (1 taquito with 1 1/2 Tbsp salsa)
Time: About 30 minutes active; 1 1/2 hours total (plus refrigerating beans overnight)
Price: About $15.30 total; $1.30 per serving
Nutrition (per serving):
Calories: 158.4
Protein: 4.9g
Fat: 3.5
Saturated fat: 0.47g
Carbohydrates: 29.1g
Fiber: 4.2g
Sodium: 312.9mg
Cholesterol: 0mg
High In:
Good Source:
Low In: