Serves: 4
Serving size: 2 taquitos
Calories per serving: 294
Who doesn’t love the crispy wonderfulness that taquitos have to offer? Although these cool finger foods are traditionally deep-fried, baking cuts down on your fat intake. Keep in mind that by using corn tortillas you bypass the flour and added fat and salt of flour tortillas. They’re made with white maize, a type of corn that is richer in protein and much more nutritious.
2 cups chopped fresh cremini mushrooms
⅓ cup chopped Spanish onion
2 tablespoons chopped fresh poblano pepper
¾ cup thin red bell pepper strips
4 teaspoons olive oil (divided)
8 6-inch corn tortillas
1¼ cups canned black beans, drained and rinsed
2 cups shredded kale
¼ cup shredded Monterey Jack cheese
3 tablespoons Mexican hot sauce
2 tablespoons light sour cream, for garnish (optional)
2 tablespoons thinly sliced scallion
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Spread the mushrooms, onion, and peppers and coat with 1 teaspoon of oil. Roast for 20 to 25 minutes or until caramelized and tender.
Fill each tortilla with about ⅓ cup of filling, layering black beans, veggies, shredded kale, and cheese. Remember, a little cheese goes a long way so do not overdo it!! Roll up the tortilla as tightly as possible and stick toothpicks in the middle to hold it together.
Place the taquitos seam side down on a parchment-lined baking sheet. Make sure not to place them too closely together. Brush each with the remaining 3 teaspoons of oil.
Bake for 10 to 15 minutes or until golden and crispy. Garnish with a drizzle of your favorite Mexican hot sauce, light sour cream, and scallions.