Black Bean Taquitos

Ingredients

• 3 T vegetable oil
• ½ C yellow onion , diced
• 2 cloves garlic , minced
• 1 jalapeno pepper , seeded and minced
• ¼ C red bell pepper , diced
• 1 t chili powder
• ½ t ground cumin
• ½ t dried oregano
• ¼ t ground coriander
• pinch of cayenne pepper (optional)
• 1 15-oz. can black beans , rinsed and drained
• ½ C tomato , diced
• ½ C cooked corn kernals , frozen or canned
• pinch of salt
• 2 T fresh cilantro , minced
• ¼ lb queso fresco cheese , crumbled
• 12 10-inch corn or flour tortillas

Instructions

1. Preheat the oven to 400° F.
2. Heat 2 teaspoons vegetable oil in a skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, jalapeño, and red pepper, and sauté another 3-4 minutes until soft. Add the spices and cook for one minute. Add the black beans, tomato, corn, salt and cilantro, and cook until heated through. Remove from heat and gently mash the mixture with the back of a spoon or a potato masher so the mixture sticks together. The beans do not need to be entirely mashed. Gently stir in the queso fresco, and set aside.
3. Warm the tortillas in a clean, damp towel in the microwave for a few seconds until warm and pliable. Brush one side of a tortilla with vegetable oil, flip tortilla over and place 1-2 tablespoons of filling near one edge of the tortilla. Roll up the tortilla gently but tightly and place seam-side down on a greased baking sheet. Repeat until all tortillas are filled. Bake 10-15 minutes, checking frequently, until tortillas begin to crisp and hold their shape. Remove from oven and serve hot.