Veggie Taquitos with Salsa

Ingredients

• 12 corn tortillas
• 1 tablespoon olive oil, plus more for brushing
• 1/2 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 15-ounce can black beans, drained, rinsed, and lightly mashed
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups salsa, for serving

Method

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. 2

   Heat olive oil in a 9-inch skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion and pepper
3. 3

   Add garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Stir in mashed black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, until heated through, about 3 minutes. Remove from heat.

   3:00 · Cook filling
5. 5

   Stir the shredded cheese and cilantro into the bean mixture until just combined.

6. 6

   Stack tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to make them pliable.

   0:30 · Warm tortillas
7. 7

   Spoon about 2 tablespoons of filling in a line near one edge of each tortilla, then roll tightly into a cylinder.

8. 8

   Place taquitos seam-side down on the prepared baking sheet, spacing them slightly apart.

9. 9

   Brush the tops and sides of the taquitos lightly with olive oil.

10. 10

    Bake until the tortillas are golden and crisp, 20 to 25 minutes, turning once halfway through.

    20:00 · Bake taquitos
11. 11

    Let cool for 5 minutes, then serve warm with salsa for dipping.

    5:00 · Cool before serving