SNAP Black Bean Taquitos

Its Tuesday.

Day 2, just after lunch.

Haven’t had a chance to calculate the cost of my lunch, however it is the same lunch I had yesterday and will be the same lunch tomorrow.

PB & J, multi-grain tortilla chips, and a chocolate chip chewy bar.


Today is long day for me (8am-8:30pm).

So dinner will be the same as lunch…

Dinner last night was quite the adventure.

I am going to be honest. Yesterday was nuts.

I had to wake up early for an appointment and missed my workout. In between classes I was stuck sitting while working on a lab.

We have to do a video analysis of cartwheel performances done by ourselves and our classmates. Normally I am able to navigate through the video program, but yesterday it was trial and error.

I blinked twice and it was 5pm. My to-do list had gotten back logged and dinner wasn’t anywhere near ready.

My anxiety was fizzing to the surface and I was ready to scream.

The problem was that we had put a restriction of kitchen appliance use to make meals.

Last night I was making beans. Dried beans take forever.

I soaked them overnight, but did not have the luxury to use my crock pot the next day to cook them.

I also did not have use of my rice cooker or blender/food processor.

And it was already 5pm…I still had a lot of work to catch up on for school plus try to workout.

Needless to say my patience was running thin and my stomach was growling.

I cut corners with the beans. I boiled them to until felt they were “soft” enough to eat.

My husband jumped into help before I lost it. Thank goodness he did.

Although I was a bit snappy with him, we got it done and finally ate dinner at 7:30.

I was able to sneak in a quick workout before dinner :D.

Black Bean Taquitos

Yields 7-8 taquitos*

Black Beans

  • 1 cup of dried black beans (roughly 2 cups cooked)
  • Water
  • Salt
  • Pepper
  • 1 tbsp  butter/margarine


  • 1/2 cup uncooked rice (about 1 cup cooked)
  • 1 tbsp butter/margarine
  • 1/2 tsp salt
  • 3/4 cup water
  • 1 egg


  • 1 cup flour
  • 1/2 tsp salt
  • 1/2-3/4 cup water
  • 1 tbsp butter/margarine

1. Prior to cooking, pre-soak your beans. You can do that using the quick method or overnight method.

2. Preheat the oven to 375 degrees. Drain the beans and placed them back into a pot with enough water to cover the beans. Bring them to a boil and continue to boil them for about 15-20 minutes. Be sure to check on them for tenderness.

3. While the beans are cooking, place your rice, butter, salt and water into a pot and bring it to a boil over med-high heat. Once it begins to boil, turn the heat down to low and cover. Allow it to cook for 12 minutes or until all of the water has been absorbed. Then turn the heat off and let it sit.

4. After you have your rice and beans started, you can make your taquito tortillas. Mix together the flour and salt. Slowly add just enough water for a ball of dough to form. Next divide the ball into 7-8 smaller balls. Roll out each ball until flat adding flour to keep from sticking. Grease/spray a cookie sheet and place the finished tortillas there. Melt the butter and spread it across each tortilla.

5. Once the beans are cooked, drain them and let them cool. Then add salt & pepper to taste as well as butter. Stir it all together. With a spoon, place a line of beans in the middle of the tortillas. Then fold the dough over the beans and roll it tight pinching the sides. Spread some butter over top.

6. Bake for 30 minutes. While the taquitos are cooling throw the rice into a pan. Crack an egg over the rice and mix it through over med heat. Once the egg is mixed in well, put a lid over the rice for 2-3 minutes or until the egg is cooked.

4. Serve the taquitos on top of rice.

This came out very tasty!

If you have any meat, cheese, tomatoes or any other Mexican flare feel free to add it onto this delicious dish!

Total cost of dish: $0.69

Cost per person: $0.34



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