Oven-Baked Black Bean And Corn Taquitos With Mango Salsa

  • Oven-Baked Black Bean and Corn Taquitos with Mango Salsa.

    Oven-Baked Black Bean and Corn Taquitos with Mango Salsa. Washington Post photo by Marvin Joseph

 
Posted5/20/2020 6:00 AM

These rolled up, crispy treats are almost as fun to make as they are to eat. Bake a whole platter to serve with your favorite homemade or jarred salsa and garnishes such as fresh cilantro, sour cream or Mexican crema, and diced onion and tomato. Or, make the filling and refrigerate, allowing folks to roll and bake a taquito snack any time. If you have a favorite taco seasoning, simplify things by using it in place of the dry spices. Add cooked shredded chicken, beef or ground meat to the filling, if you like.

Make Ahead: The filling can be made ahead and refrigerated for about a week. The salsa is best if eaten just after chilling, but can be made up 3 days ahead.

                                                                                                                                                                                                                       
 

Storage Notes: The filling can be stored in the refrigerator for up to 1 week. Both can be frozen, separately, for 6 weeks and 3 weeks, respectively. The mango salsa can be stored in a separate container for about 3 days.

For the taquitos

2 cups mashed cooked black beans

½ teaspoon chili powder

½ teaspoon cumin

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon crushed red pepper flakes

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried oregano

1/8 teaspoon cayenne pepper

1 cup fresh, canned or frozen whole kernel corn

¼ cup medium salsa

1½ cups coarsely grated sharp cheddar cheese or crumbled queso fresco

24 (6-inch) corn tortillas

Olive oil or nonstick cooking spray

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For the mango salsa

¼ cup minced white onion

1 jalapeño pepper, stemmed, seeded and minced (can substitute ¼ teaspoon crushed red pepper flakes)

3 tablespoons fresh lime juice (from 2 limes)

2 tablespoons extra-virgin olive oil

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon freshly ground white pepper

10 ounces (1½ cups) frozen mango, thawed and roughly chopped

For the taquitos: Position the rack in the middle of oven and preheat to 375 degrees.

In a medium bowl, mix together the black beans, chili powder, cumin, paprika, salt, red pepper flakes, onion powder, garlic powder, oregano and cayenne pepper. Add the corn, salsa and cheese to the bowl and gently mix to combine.

Lay the tortillas on a large, rimmed baking sheet and transfer to the oven for about 1 minute, to soften. Remove the baking sheet from the oven and place a clean kitchen towel over the tortillas to keep them warm.

                                                                                                                                                                                                                       
 

Set a tortilla on your work surface and lay 1 heaping tablespoon of the black bean mixture in a line across the center-top. Roll the tortilla tightly around the beans so it is snug in the center, like a big cigar. Lay it seam side down on the baking sheet.

Continue with the remaining tortillas and beans, lining the taquitos up right next to each other to keep them from unfurling.

Using a pastry brush, lightly brush the surface of the taquitos with the oil or lightly coat them with nonstick cooking spray.

Bake for 18 to 20 minutes, until lightly brown and crispy.

For the salsa: While the taquitos are baking, make the salsa. In a medium bowl, combine the onion, jalapeño (or crushed red pepper flakes), lime juice, oil, cumin, salt and pepper until mixed together. Gently fold in the mangos. Cover and chill before serving.

Serve the taquitos with the mango salsa on the side.

Makes 4-6 servings; makes 24 total taquitos

Nutrition | Calories: 587; Total Fat: 18 g; Saturated Fat: 6 g; Cholesterol: 30 mg; Sodium: 577 mg; Carbohydrates: 85 g; Dietary Fiber: 14 g; Sugars: 7 g; Protein: 21 g.

(From Recipes Editor Ann Maloney.)

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