Corn tortillas are tightly rolled around a cheesy corn and black bean mixture and baked until crisp. They’re quick, delicious and so easy to make. And did you catch the best part? They’re baked, not fried! So not only are they healthier than the traditional fried version, but they still have that crispy crunch when you bite into them!
The filling can even be made ahead of time and stored in the fridge so you can make dinner in a flash. They also freeze beautifully as well. Prepare them up to baking and the place in the freezer until firm, then wrap in plastic wrap. When you are ready to eat just place on a baking sheet and bake..no need to thaw! Talk about easy! Serve as an appetizer while watching the Olympic Games or whip up some Mexican rice and refried beans and you have a filling and satisfying meal!
Yield: 12 taquitos Prep Time: 20 minutes Cook Time: 18 minutes 1 cup corn kernels Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
Corn and Black Bean Taquitos
2 tablespoons vegetable oil
1 cup minced red onion
3 teaspoon minced garlic
1 ½ teaspoon chili powder
1/8 teaspoon cayenne pepper
1 cup canned black beans, rinsed
3 tablespoon minced pickled jalapeños
2 tablespoons freshly squeezed lime juice
3/4 cup Pepper Jack cheese, finely shredded
12 (6-inch) corn tortillas
Heat vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture a medium bowl, stir in jalapeños and lime juice.
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
Spray the taquitos lightly with cooking spray, sprinkle with kosher salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.
Yield: 12 taquitos
Prep Time: 20 minutes
Cook Time: 18 minutes
1 cup corn kernels
Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
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