Let’s face it taquitos are cute. So tiny. So compact. All rolled up and easy to dip into guacamole or salsa or pretty much anything. But most times taquitos are (over)stuffed with meat and deep-fried making them heavy and food-coma inducing. That is why this vegetarian take on the classic little devil is healthier and lighter. The taquitos are oven baked rather than deep fried and, personally, I prefer it that way. They have the crunch with the greasy outer shell. You can taste the flavor of the filling rather than the flavor of the oil. And the filling! Sweet corn, earthy black beans and tangy green chiles. A little bit of everything all rolled into one (get it? get it? ROLLED. Haha I kill myself).
WHAT YOU NEED:
– 2 cups or 1 15oz. can black beans;
– 1 15.25 oz, corn, drained;
-1 4oz. can of diced green chiles;
– 1 teaspoon of cumin;
– ½ teaspoon garlic powder;
-plain yogurt or Mexican crema (optional);
WHAT YOU DO:
Heat oil in a saucepan. Sprinkle Cumin and garlic powder into saucepan and let sit for 30 seconds in order to infuse the oil. Add black beans and heat until warm. Using a potato masher or fork, mash black beans into a chunky paste. Add corn, diced green chiles and salt to taste. Stir gently to incorporate.
Let filling cool for about 20 minutes before using. Preheat oven to 425. Warm up tortillas to make them pliable (on the stove or in the microwave). Next, take the filling and place about a tablespoon onto a tortilla.
Gently roll tight and skewer a toothpick through the taquito to secure. Once all the taquitos are skewered brush the outside of the tortilla with oil and sprinkle with salt. Place on a wire rack then place rack on a cookie sheet.
Bake in oven for 15-20 minutes or until crispy on the outside. Let cool for 5 minutes to crisp up. Can be served with guac, cream or salsa (or all three because no one is judging).