Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 1 small red bell pepper, chopped
- 1/2 jalapeño, seeded and minced
- 1 cup corn kernels, fresh or frozen, thawed
- 4 tablespoons cilantro, chopped
- 1 green onion, sliced
- 1 1/2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- salt and black pepper, to taste
- 20 small corn tortillas
- 1 1/2 cups cheddar or Mexican blend cheese, cheddar
- olive oil, for brushing
- preferred toppings, for serving
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a bowl, combine the black beans, red bell pepper, minced jalapeño, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
- Wrap 2 corn tortillas in a slightly damp paper towel and microwave for 20-30 seconds to soften them.
- Spoon about 2 tablespoons of the filling onto each tortilla, sprinkle with cheese, and roll tightly to form a taquito.
- Place the rolled taquitos seam side down on the prepared baking sheet. Brush them lightly with olive oil and bake for 18-24 minutes until golden and crispy. Serve warm with your favorite toppings.
