Ingredients
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 8 small corn tortillas
- 1 tbsp vegetable oil
Instructions
- Lightly mash black beans in a mixing bowl, then stir in corn, bell peppers, onions, chili powder, cumin, and garlic powder until well combined.
- Warm tortillas until soft and pliable. Spoon about 2 tablespoons of filling into each tortilla and roll tightly.
- Heat vegetable oil in a skillet over medium heat. Place taquitos seam-side down and cook for 2–3 minutes per side until golden and crispy.
- Remove from skillet and drain briefly on a paper towel-lined plate. Serve immediately.
Notes
- Warm tortillas longer if they crack while rolling.
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Add jalapeños, vegan cheese, or nutritional yeast for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 4 taquitos
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
