Crunch into meatless Mondays with Uproot Kitchen’s recipe for baked taquitos! This dish features hearty black beans, cooked spinach, shredded cheese and tomatoes all rolled into a warm tortilla blanket. In addition to being high in fiber and vegetarian friendly, taquitos are also super flexible. If you don’t like black bean and spinach here are some good options: Switch up the filling with shredded rotisserie chicken, sautéed onions or other greens. Top with avocado, cilantro, plain greek yogurt, and hot sauce and eat while hot. These are great stored in the freezer and reheated in the oven for a crispy exterior.
Ingredients for servings
12 corn tortillas small corn tortillas
4 oz Colby & Monterey Jack Cheese shredded
10 oz frozen spinach
15 oz black beans canned, drained and rinsed
2 tomatoes medium hot house Tomatoes approx. 2.5″ in diameter
1 tbs Taco Seasoning
0.5 tsp salt omit if taco seasoning contains salt
1 tsp oil or cooking spray
Black Bean & Spinach Baked Taquitos
Preheat the oven to 450 degrees.
spread the corn tortillas on 2 baking sheets and distribute the shredded cheese evenly on top.
Bake for one minute until cheese is melted.
Cook frozen spinach per package instructions.
Combine drained spinach with black beans, chopped tomato, taco seasoning, and salt if needed and stir well.
Divide the filling between the 12 tortillas, rolling them up and placing the taquitos seam side down on 1 baking sheet.
Press them up against each other so they don’t unroll.
Brush or spray the tops with oil to encourage browning.
Bake the taquitos for 10 minutes until the tops have browned a bit and the tortillas are crispy.