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.
Black Bean & Spinach Baked Taquitos Ingredients Directions 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. Nutrition Information Serves: 12 | Serving Size: 1 taquito Per serving: Calories: 126; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 6mg; Sodium: 233mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 1g; Protein 7g Nutrition Bonus: Potassium: 179mg; Iron: 6%; Vitamin A: 20%; Vitamin C: 5%; Calcium: 9%
Marisa Westbrook is a public health professional and food blogger who shares healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she finds a healthy living balance. Visit her blog Uproot Kitchen for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.
