Veggie Black Bean Taquitos

We needed some comparison testing - so we whipped up these with the Baked Creamy Chicken Taquitos.  I liked the chicken ones better cause they were spicier - but these were still really good!  N-Ron and Tracy picked these as their favorite, so they were sent home with leftovers to make these or freeze them (check out the freezer instructions - it's always nice to have a meal prepared and all you have to do is throw it in the oven!)

Makes 12 - OBB Cookbook

Ingredients:
14oz can black beans, rinsed and drained
2 tablespoons bottled salsa
1 garlic clove, minced
1/2 teaspoon cumin
salt and pepper
2 tablespoons fresh lime juice
10oz box frozen spinach, thawed, drained, and roughly chopped
3/4 cup frozen corn kernels
1/2 cup diced roasted red peppers
1 cup shredded cheese (we used cheddar)
8-10 soft whole wheat tortillas

Preheat oven to 425.

Place 3/4 cup of the beans in a food processor with the salsa, garlic, cumin, salt, pepper, and lime juice.  Process until mostly smooth.  Transfer the mixture to a medium bowl and add remaining ingredients (except the tortillas), including the rest of the beans.  Mix together.

Place about 1/4 cup of the bean mixture on each tortilla.  Roll up the tortillas and spray with nonstick cooking spray.  Bake in preheated oven 20-25 minutes or until edges are golden brown and crisp.  Serve with Creamy Cilantro-Lime Ranch Dressing or sour cream for dipping.

FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.