Black Bean Taquitos

Crisp baked black bean taquitos with corn, cheese and spices rolled in corn tortillas.

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Warming the tortillas before rolling prevents cracks, while a light coating of oil gives the baked shells a crisp finish.

Ingredients

• 12 corn tortillas
• 400 g black beans (drained and rinsed)
• 120 g corn kernels
• 140 g cheddar or Monterey Jack (grated)
• 3 spring onions (sliced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp lime juice
• 2 tbsp neutral oil (for brushing)
• 0.5 tsp salt

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan and line a tray with baking paper.
2. Mash about half the beans, then mix with the remaining whole beans, corn, cheese, spring onions, cumin, paprika, lime and salt.
3. Warm the tortillas in a stack wrapped in a damp towel for 30–45 seconds in the microwave, or briefly in a dry pan.
4. Place 2–3 tablespoons filling near one edge of each tortilla and roll tightly. Place seam-side down on the tray.
5. Brush lightly with oil and bake for 10 minutes.
6. Turn the taquitos and bake for another 8–10 minutes until crisp and golden.
7. Serve hot with salsa, guacamole or yogurt-style crema.