These baked taquitos are bursting with a smokey Southwestern blend of roasted butternut squash, black beans, fresh cilantro, and spicy Pepper Jack cheese.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American, Mexican
Diet: Vegetarian
Keyword: Black bean taquitos
Servings: 24taquitos
Calories: 322kcal
Ingredients
2cupsbutternut squashpeeled and diced into ¼ inch pieces
½teaspooncumin
2teaspoonsharissa sauceor 1 teaspoon adobo sauce from canned chipotle chiles
¼teaspoonsalt
¼teaspoonpepper
2teaspoonsextra virgin olive oil
1cupblack beansdrained and rinsed
4ouncesof Cabot Pepper Jack Cheeseshredded
1tablespoonfreshly squeezed lime juice
2tablespoonsfresh cilantrochopped
¼teaspoonsalt
1tablespoonMexican hot saucesuch as Cholula's or Tapatio's
24corn tortillas
Optional: extra shredded cheesecilantro, lime wedges, and salsa for serving.
Instructions
For the roasted squash:
Preheat the oven to 400. Line a baking sheet with foil or parchment paper. Place diced squash on baking sheet. Season with the cumin, salt, pepper, harissa, and oil, tossing to coat evenly.
Roast the squash until caramelized and tender, about 25-30 minutes. Set aside to cool.
For the taquitos:
Line your baking sheet with a clean sheet of parchment or foil. Grease with cooking spray and set aside.
Reduce oven temperature to 350. Place the roasted squash in a large bowl. Add beans, cheese, lime juice, cilantro. salt, pepper and hot sauce. Toss to combine.
Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave for 45 seconds-1 minutes or until warm, soft and pliable.
Fill each tortilla with 2 tablespoons of the filling. Roll each tortilla tightly over the filling and place, seam side down, on greased baking sheet.
Bake for 30 minutes or until golden brown and crispy. Serve hot, garnished with extra shredded cheese, chopped cilantro, and lime wedges. Dip in salsa, if desired.