Taquitos
Ingredients
- Corn tortillas (6 inch, approximately 20)
- 1 can Black beans (15 oz, rinsed)
- 1 cup Bell peppers (mix colors, finely chopped)
- ½ cup Boiled corn kernels
- ½ tsp Salt (or to taste)
- ½ tsp Red chili powder (or to taste)
- ½ tsp Ground cumin
- ¼ cup Green coriander (finely chopped)
- 1 tsp Lime juice
- ½ tsp Garlic (crushed)
- Pepper jack cheese (grated, as needed)
Instructions
- To make the filling, in a bowl combine beans with all the ingredients.
- To soften the corn tortillas, place one between damp paper towels and microwave for 20 seconds.
- Quickly roll into a cylinder then unroll.
- Preheat oven to 425° F.
- Place filling along the center of the tortilla and roll tight into a cylinder.
- Repeat with the remaining tortillas until all the filling is gone.
- Arrange the taquitos in a greased baking tray, spray oil to completely coat the top of the taquitos.
- Bake for about 20 minutes or until golden brown and crispy.
- Serve with guacamole, salsa and sour cream.
- Note: Replace beans with cooked, seasoned meat.
