Delicious Living
  • 1 (15-ounce) can organic black beans, rinsed and drained
  • 1 cup grated cheddar (or crumbled feta cheese )
  • 1/2 cup organic corn (fresh or frozen and thawed )
  • 1 medium zucchini, chopped small
  • 1 medium red bell pepper, chopped small
  • 18 corn tortillas
  • Oil (for brushing )

Crispy baked taquitos

Anni Daulter | Delicious Living
  • Serves: 18 people

When kids are busy they’re not thinking about what foods they like and don’t like. If you’re prepared with a veggie-packed snack, it might get gobbled up quickly just for the sake of hurrying back to playing. Wrap these individually in foil for take-along snacks or lunch; or serve right away for a tasty dinner. Cut in half for little hands.

  1. Preheat oven to 425˚. Put beans in a large bowl and mash slightly with a fork. Stir in cheese, corn, zucchini, and bell pepper. Set aside.
  2. Heat tortillas until soft in a nonstick pan over medium heat. Place a large tablespoon of bean mixture down the middle of each tortilla. Roll up tightly, securing with a toothpick. Place taquito on a parchment-lined baking sheet and brush each with a little oil. Bake 10-15 minutes, until crispy. Remove toothpicks before serving.

PER SERVING (1): 103 cal, 2g fat (1g mono, 0g poly, 1g sat), 7mg chol, 4g protein, 17g carb, 4g fiber, 173mg sodium


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