Ingredients
1 teaspoon olive oil
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 cup tomatoes, chopped
1/2 cup frozen corn kernels, defrosted
1/2 cup spinach, chopped
1/2 cup cooked black beans
1 teaspoon light soy sauce ( you don't have to use this but it adds just a little flavor boost)
1 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mexican blend cheese
16 corn and flour mix taco size tortillas or just corn or just flour
oil for frying
Directions
- To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until onion is tender. Next add the tomatoes, corn, spinach and black beans stir and cook 5 minutes.
- To the veggie mixture add the soy sauce, cumin, onion powder, garlic powder, salt and pepper. Mix well and remove from heat.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable.
Spoon the veggie mixture into the center of the tortillas (1 -2 tablespoons per tortilla) add a sprinkle of cheese and then roll them up tightly. If need be you can secure with a tooth pick and remove after frying.
Heat about 1/2 inch of canola or other frying oil in a large skillet to medium heat. (350 degrees F)
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
***NOTE: If you would like to bake them. Preheat your oven to 400 degrees F. Place the taquitos seam-side down on a foil-lined cookie sheet, spray the tops lightly with cooking oil and bake for 25 minutes.
