It has been a whirl wind week, which included lots of working, an excellent visit with my mother-in-law and finding out the gender of our baby. I am not a surprise kind of person. I have no patience when it comes to waiting to know something, if there is a way to know, I will know. There wasn’t even a discussion if we would find out this baby’s sex, it was a given. At the same time I knew that I was going to have another boy. I feel like I could have six babies and they would all be boys. The ultrasound tech barely had to touch the wand on my belly and there were “boy parts” as she described it. It was full screen penis and testicles, full screen boy glory.
I love that I am having another boy and I love that Hudson is going to have a little brother. Is this the end of baby making for us, who knows? I learned long ago that whenever I say I would never do something it turns out that 100% I am. Would I try for the sole purpose of maybe having a girl? No. We still rock dolls to sleep, cook together, have tea parties, put hair spray in our hair and share the sweetest hugs and kisses, what more could any Mommy ask for?
During all this I made some amazing Baked Black Bean Taquitos. I thought taquitos were just deep fried fast food items or only found in the frozen food section of the grocery store. I never thought to make them at home, until I found this recipe on Pintrest (oh time sucking Pintrest). These are fast, healthy and delicious. From what I can gather they are not 100% authentic Mexican originating in San Diego California, but that minor detail is not going to stop me.
Total time: 30 mins
Serves: 8 pieces
1/2 medium yellow onion
1 clove garlic
1 small jalapeno (optional)
1/2 tablespoon canola oil
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 cup black beans (rinsed)
1/4 cup cilantro
8 corn tortillas
1/2 cup Colby Jack Cheese or low fat cheddar
Canola oil for brushing
Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, cayenne pepper, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece lightly with oil.
Bake for 12-15 minutes until the corn tortilla is a light brown color. Adapted from here.
We had these for dinner, served up with a healthy portion of fresh salsa, guacamole and light sour cream. They would also make a great appetizer as you can pick them up and are eaten easily (which also makes them kid friendly). They have a satisfying crunchy texture and a nice spicy kick. The biggest issue is finding corn tortillas. I have found them in Coombs at The Old Country Market, but here in town Thrifty Foods carries them in the dairy section....YES! You must make these.
Tiffany McFadden, RD