Vegetarian Baked Taquitos

These Vegetarian Baked Taquitos are crispy, cheesy, and super delicious. And since they’re baked instead of fried, they’re a little lighter too. They come together fast, use simple ingredients, and make a fun, flavorful meal any night of the week. Plus, they freeze really well, so you can have them on hand for when you need dinner on the table even quicker! Serve these taquitos with pico de gallo, guacamole, or a creamy dip, and you’ve got a meal everyone will love!

One of the reasons I love Mexican-inspired recipes so much is how easy they are to make vegetarian without sacrificing flavor. The flavors are bold, the ingredients are flexible, and you never feel like you’re missing out.

• 1/2 cup cooked black beans (if using canned, rinse and drain first)
• 1/2 cup frozen corn kernels, defrosted
• 1 cup shredded mexican blend cheese
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 12 corn tortillas
• cooking oil spray