Ever since I was a young girl growing up in south Texas, I have had a “thing” for taquitos. It’s a love affair, really. The whole time I lived in England, I couldn’t readily buy them from the shops, so I was forced to look up various recipes to make them myself. I’ve made them with chicken, beef and even with lamb once! But when I’m in need of a quick fix, I know I can turn to these Corn and Black Bean Baked Taquitos and be on to a winner.
They are simple to make and better for you than the deep fried version. I serve them to my kids, and they adore them. This recipe makes 12 taquitos, and that is the perfect amount for the four of us. I don’t know what I’ll do when the new baby comes and starts demanding mama’s Mexican food. I’m not sure we’re capable of sharing!
1 C corn kernels
3 Tbsp vegetable oil
1 C minced red onion
3 tsp minced garlic
1 1⁄2 tsp chili powder
1/8 tsp cayenne pepper
1 C canned black beans, rinsed
3 Tbsp minced picked jalapenos
2 Tbsp freshly squeezed lime juice
3⁄4 C Mexican blend cheese, finely shredded
12 (6-inch) corn tortillas
1. 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. Heat 2 tablespoons 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.
3. Transfer mixture a medium bowl, stir in jalapeños and lime juice.
4. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
5. 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.
6. Use remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown.
Serve with salsa, sour cream, and guacamole.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.