Black Bean and Cheese Baked Taquitos

I have found my love of taquitos! I never really ate them growing up, and the frozen ones gross me out. Little did I know I could make and bake my own. We love them dipped in guacamole and sour cream! I love to freeze extras before baking—easy freezer meal!

Black Bean and Cheese Baked Taquitos

1 cup cooked black beans
1 cup frozen corn kernels, defrosted
2 cup shredded mexican blend cheese
2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
12–24 corn or flour tortillas, depending on size (smaller the better, but I have done them with taco-size tortillas before)

Preheat oven to 400ยบ. Place the beans, corn, cheese, cumin, garlic powder, and salt in a bowl and stir to combine. If using corn tortillas, place two tortillas at a time in between two sheets of a damp paper towel and microwave for 20–30 seconds to loosen (this will prevent cracking when rolled). Spread a couple spoonfuls of the mixture on one side of the tortilla and roll it up*. Place the taquitos seam-side down on a foil-lined cookie sheet. Spray the tops lightly with cooking spray (can sprinkle lightly with salt) and bake for 25 minutes.
*Can use a toothpick to secure taquito and remove after baking.



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