Ingredients
Scale
- 1/2 cup cooked black beans, rinsed and drained if using canned
- 1/2 cup frozen corn kernels, thawed
- 1 cup shredded Mexican blend cheese
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 12 corn tortillas
- Cooking oil spray
Instructions
- Get the oven ready: Preheat the oven to 400°F. Line a baking sheet with foil.
- Make the filling: In a bowl, combine the black beans, corn, cheese, cumin, garlic powder, and salt. Stir until everything is evenly mixed.
- Warm the tortillas: Place two tortillas between damp paper towels and microwave for 15–20 seconds. Repeat with the remaining tortillas. Warming them makes them flexible and helps prevent cracking.
- Fill and roll: Place a tortilla in front of you. Add about 2 tablespoons of filling along the edge closest to you. Roll it up tightly. If needed, secure it with a toothpick, removing it after baking.
- Bake: Arrange the taquitos seam-side down on the prepared baking sheet. Lightly spray the tops with cooking oil.
- Get them crispy: Bake for 20–25 minutes, until golden and crisp. Serve warm with your favorite dipping sauce.
Notes
- Warm the tortillas: Don’t skip this step. Soft tortillas are much easier to roll without cracking.
- Don’t overfill: About 2 tablespoons of filling is enough. Too much can make the taquitos difficult to roll and more likely to split.
- Give them space: Arrange the taquitos in a single layer so the hot air can reach the tortillas.
- Use a wire rack: For extra crispiness all around, place a wire rack over your baking sheet and arrange the taquitos on top.
- Switch up the filling: Add finely chopped bell pepper, leftover cooked vegetables, or shredded chicken if you’d like.
