Black Bean Lunchbox Taquitos
These baked lunchbox taquitos are filled with cheesy black beans and make an incredible packed lunch idea!
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Ingredients
- ¾ cup canned black beans, rinsed and drained
- ½ cup frozen corn kernels, thawed
- ¼ cup salsa or pico de gallo
- 1 cup shredded Monterrey Jack cheese
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 12 8-inch corn tortillas
Instructions
Prep:
- Position the baking rack in the middle of the oven, and preheat to 400F. Line a baking sheet with parchment paper.
Make the taquitos:
- In a large bowl, combine the beans, corn, salsa, cheese, cumin, and garlic powder, and stir to evenly distribute the ingredients.
- Soften 2-3 tortillas at a time by placing them in between 2 damp paper towels and microwaving for 20 seconds. Alternatively, you can warm them on a heated griddle.
- Place the warmed tortillas onto a flat surface and add 2 tablespoons of the filling mixture onto one edge of each tortilla. Roll the tortilla into itself and transfer it to the lined baking sheet.
- Use a toothpick to secure each taquito in place. Repeat the process with the remaining tortillas and filling.
- Brush or spray the taquitos with oil, and bake for 22-25 minutes until the tops are golden brown and the tortillas are crispy.
- Remove from heat and allow to cool slightly before packing into a lunch container.
Pack for lunch:
- If packing with veggies or fruit, place them in a separate compartment, away from the taquitos.
- Add dips like sour cream and guacamole to mini sauce containers and pack them into a lunch bag along with the taquitos and an ice pack.
Nutrition
Serving: 3 taquitos | Calories: 268kcal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 481mg | Potassium: 339mg | Fiber: 8g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 2mg
