Baked Taquitos with Peruano Beans, Peas, Corn, Tomatillo Salsa and Cheese

lunch on 11 Feb 2014: bean and veggie taquitos with carrots, tomatoes, apples and a date
lunch on 11 Feb 2014: bean and veggie taquitos with carrots, tomatoes, apples and a date

I cook a lot of beans, because they are cheap, easy, and I love them. Until fairly recently, I had never heard of peruano beans, which taste kind of like a cross between a pinto and a navy bean. I came across peruano beans at the farmers market last year and decided to try them out. Man, am I glad I did. These beans cook up creamy and delicious. They make fantastic refried beans, which is what I filled these taquitos with—along with some veggies, salsa, and cheese. So, if you ever run across some yellow-greenish dried peruano or peruvian beans at Food for Less, pick them up and serve them with your favorite tacos. They’ll blow your mind.

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