Baked black bean and cheese taquitos

Name: Baked black bean and cheese taquitos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Black beans, drained and rinsed; 100 g Sweetcorn; 3 Spring onions, finely sliced; 2 g Ground cumin; 2 g Smoked paprika; 0.5 Limes, juiced; 2 g Salt; 120 g Cheddar, grated; 12 Corn tortillas, small; 20 ml Vegetable oil; 150 g Salsa; 100 g Soured cream

Little corn tortillas rolled tight around a smoky bean and cheese filling and baked until they crunch. A Mexican snack that kids happily eat with their hands; serve with salsa and soured cream.

Ingredients

400 g Black beans, drained and rinsed
100 g Sweetcorn
3 Spring onions, finely sliced
2 g Ground cumin
2 g Smoked paprika
0.5 Limes, juiced
2 g Salt
120 g Cheddar, grated
12 Corn tortillas, small
20 ml Vegetable oil
150 g Salsa
100 g Soured cream

Method

Heat the oven to 220°C (200°C fan). Roughly mash the beans with a fork, leaving some whole, then stir in the sweetcorn, spring onions, cumin, paprika, lime juice, salt and the cheese.
Wrap the tortillas in a damp tea towel and microwave for 40 seconds so they bend without cracking.
Spread a spoonful of filling along one edge of each tortilla and roll up tightly. Lay seam-side down on a lined tray and brush with oil.
Bake for 12–15 minutes until golden and crunchy at the ends. Cool for a couple of minutes, then serve with salsa and soured cream.