| 13 | 35 | 342 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 5 |
| 12 medium tortilla(s) | Tortilla, corn (fresh) |
| 1/4 cup | Salsa, ready-to-serve |
| 1 medium | Yellow onion (diced) |
| 1 cup | Sweet yellow corn |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 bunch | Spinach |
| 1 can (15oz) | Black beans, canned (drained) |
| 1 medium head | Cauliflower (small/medium) |
| 1 bunch | Cilantro (coriander) (small) |
| 2 tsp | Onion powder |
| 2 tsp | Cumin |
| 1 tsp | Chipotle seasoning ((or 1/4 tsp. cayenne)) |
| 1 tsp | Black pepper |
1. Warm corn tortillas on the stovetop, in steamer, or in microwave until soft and pliable.
2. For the most simple and basic taquito, place beans in mixing bowl with 1/4 cup salsa, stir until well combined, and use mixture as filling.
3. Scoop 1 heaping tablespoonful of refried bean and salsa mixture into each tortilla and spread lengthwise.
4. Optional: add chopped onion, diced green chilies, fresh spinach, corn, or diced bell pepper.
5. To make Black Bean & Cauliflower Taquitos blend all filling ingredients in a food processor.
6. Put a large spoonful of your desired filling into each tortilla and roll into a tube shape.
7. Place taquito seam-down on a baking sheet. Use a toothpick to hold shape if necessary.
8. Bake at 425℉ for 15–20 minutes or until tortillas are slightly crisp and golden. Enjoy hot!
| Grain | 2.3 |
| Meat Alternative | 0.5 |
| Vegetables | 6.8 |
