Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 12 corn tortillas
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Step 3: Stir in black beans, corn, chili powder, and cumin. Cook for 5 minutes, stirring occasionally, until heated through. Mash some of the beans with a fork to create a slightly creamy texture.
- Step 4: Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or heat them individually on a dry skillet until pliable.
- Step 5: Fill and roll: Spoon about 2 tablespoons of the bean mixture onto each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet.
- Step 6: Bake for 15-20 minutes, or until golden brown and crispy. Serve immediately with your favorite toppings like salsa, guacamole, or vegan sour cream.
Notes
- Store leftover baked taquitos in an airtight container in the refrigerator for up to 3 days.
- For extra crispy reheating, pop the taquitos back into a 400°F oven for 5-7 minutes, flipping halfway through.
- Serve these taquitos with a zesty lime crema for a refreshing counterpoint to the savory filling.
- To prevent tortillas from cracking while rolling, ensure they are thoroughly warmed and pliable before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American