Corn kernels and Black Bean Taquitos Recipe
{ Preparation & Cooking Time : 35 Min }
Difficulty : Easy
Meal Type : Vegetarian
Serves : 2-4
Ingredients
• 1 cup corn kernels
• 2 tablespoons vegetable oil
• 1 cup minced red onion
• 3 teaspoon minced garlic
• 1 ½ teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 cup canned black beans, rinsed
• 3 tablespoon minced pickled jalapeños
• 2 tablespoons freshly squeezed lime juice
• 3/4 cup Pepper Jack cheese, finely shredded
• 12 (6-inch) corn tortillas
• Kosher salt
• Cooking spray
Preparation Method
1. First heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5
minutes; transfer corn to medium bowl.
2. Now heat vegetable oil in the now-empty skillet over medium heat until shimmering;
add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and
chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated
through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture
with spatula to lightly crush black beans. Transfer mixture a medium bowl, stir in
jalapeños and lime juice.
3. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons
of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly.
Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
Spray the taquitos lightly with cooking spray, sprinkle with kosher salt. Bake 15-18
minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream,
and guacamole.
ENJOY
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