Ingredients
Method
Preparation
- In a bowl, mash the black beans and mix in corn, cheese, cumin, chili powder, and salt.
- Heat tortillas in a dry skillet until warm.
- Spoon the black bean mixture onto each tortilla, roll tightly, and secure with a toothpick if necessary.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry taquitos until golden and crispy, about 2-3 minutes on each side.
- Drain on paper towels.
Serving
- Serve immediately with guacamole and salsa.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) until warmed through and crispy again. For freezing, place rolled taquitos on a baking sheet to freeze, then transfer to a container for up to 2 months.
