Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Corn Black Bean Taquitos
Corn Black Bean Taquitos are so easy to make, and have the very best cheesy bean and corn filling! Taquitos ready in 25 minutes, served with an amazing spicy green goddess sauce!
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Servings
6
Author
Nichole
Ingredients
FOR THE TAQUITOS:
24
6 inch
Flour Tortillas
2
Cups
Black Beans
1
Cup
Corn Kernels
1
Cup
Monterrey Jack Chese
½
tsp
Chili Powder
½
tsp
cumin
½
tsp
Garlic Powder
¼
Cup
Salsa
FOR THE DIPPING SAUCE:
1
Cup
Greek Yogurt
1
Jalapeno Pepper
minced
1
Cup
Cilantro
chopped
½
Lime
zested and juiced
1
Clove
Garlic
Instructions
FOR THE TAQUITOS:
Preheat your oven to 425 degrees and prepare a baking sheet by lining with parchment paper or coating with a light coat of cooking spray.
In a medium bowl, mash 1 cup of the black beans with a fork or potato masher.
Add the remaining black beans, corn, cheese, chili powder, cumin, garlic powder and salsa. Stir until well combined.
Fill each flour tortilla shell with a few Tablespoons of filling and roll tightly.
Line the filled tortilla shells up on the baking sheet and spray with a light coating of spray.
Bake for ten minutes in the preheated oven.
Flip over and bake for an additional 10 minutes or until golden brown.
Serve immediately. Store leftover taquitos in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
FOR THE SAUCE:
Combine all ingredients in a food processor or blender and pulse until smooth. Serve with taquitos.