Cheesy Bean Fiesta Taquitos
Crispy Cheesy Bean Fiesta Taquitos are your new weeknight win. Easy to make and always a kid-pleaser, these are stuffed with black beans and corn.
Ingredients
- 8 soft corn tortillas
- 400 grams canned black beans, rinsed and drained
- 240 grams frozen corn kernels
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 1 bell pepper (any color), finely diced
- 0.75 cup shredded cheddar cheese
- 0.75 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon dried oregano
- 0.25 teaspoon salt
- A pinch of black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons plain Greek yogurt or sour cream (for serving)
- 0.5 lime, cut into wedges (for serving)
Instructions
- Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet or line it with parchment paper.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium finely diced onion and cook for 4-5 minutes until softened and translucent.
- Add 2 finely chopped cloves garlic and 1 finely diced bell pepper to the pan. Cook for another 3-4 minutes until the bell pepper begins to soften.
- Stir in 400 grams rinsed and drained canned black beans, 240 grams frozen corn kernels, 1 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.25 teaspoon dried oregano, 0.25 teaspoon salt, and a pinch of black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Lightly mash about half of the beans with the back of a spoon to create a creamier texture.
- Remove the mixture from the heat and stir in 0.75 cup shredded cheddar cheese and 0.75 cup shredded Monterey Jack cheese until just combined.
- Slightly warm the 8 soft corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or heating them briefly in a dry skillet.
- Spoon about 2 tablespoons of the bean and cheese mixture onto one end of each warmed tortilla. Roll each tortilla up tightly, securing with a toothpick if necessary (though they usually stay rolled once placed seam-side down).
- Place the rolled taquitos seam-side down on the prepared baking sheet. Bake for 15-20 minutes, or until the tortillas are golden brown and crispy.
- Carefully remove the taquitos from the oven. Garnish with 2 tablespoons fresh chopped cilantro and serve immediately with 2 tablespoons plain Greek yogurt or sour cream and 0.5 lime cut into wedges for squeezing.