Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• In a bowl, combine the black beans (from the 115-ounce can, rinsed and drained), chopped red bell pepper, minced jalapeño, corn kernels, chopped cilantro, sliced green onion, lime juice, chili powder, ground cumin, garlic powder, onion powder, paprika, and salt and black pepper to taste. Stir until ingredients are evenly mixed.
• Taste the filling and adjust seasoning with salt and black pepper if needed.
• Soften the tortillas in batches: wrap 2 small corn tortillas in a slightly damp paper towel and microwave for 20–30 seconds. Keep softened tortillas wrapped until ready to fill; repeat until all 20 tortillas are softened.
• Spoon about 2 tablespoons of the filling onto one edge of each softened tortilla. Sprinkle each with some of the cheddar or Mexican blend cheese.
• Roll each tortilla tightly to form a taquito and place seam side down on the prepared baking sheet, leaving a little space between taquitos.
• Lightly brush the tops of the rolled taquitos with olive oil.
• Bake in the preheated oven for 18–24 minutes, until the taquitos are golden and crispy.
• Let the taquitos rest for 1–2 minutes, then serve warm with your preferred toppings.