Baked butternut zig zag blackbean taquitos

My kids devoured these – and a fair amount of sour cream too. This makes A LOT and they are good for lunch the next day. If you use larger tortillas (which I did the first time) hubs dubbed them “man-sized” taquitos


What you need:

-1/2 bag of butternut zig zags (pick up a bag at SAM’s Club) or use good ol Butternut Squash strips/cubes
-1 can black beans, rinsed, drained
-1 cup of corn kernels
-1 cup old cheddar cheese, shredded
-4 ounces melted cream cheese
-2/3 cup salsa – go with the spice your kids can handle
-1 teaspoon chili powder
-1/2 teaspoon ground cumin
-salt & pepper, to taste
-flour tortillas (small or “man-sized”)
-1 tablespoon butter, 1 tablespoon olive oil, melted togehter
Garnish for serving: sour cream, guacamole, hot sauce

What you do:

Preheat oven to 375°. Grab a bowl and mix the butternut zig zags, beans and corn. Add the cheese and mix together. In a second bowl stir together melted cream cheese, salsa, spices, salt & pepper. Mix both bowls together.

Scoop up the mix and form a line about an inch wide in the lower half of the tortilla. Rolle the tortilla tightly and place seam down on a lightly greased baking sheet. Brush taquitos with the oil/butter mixture. Bake until golden brown, about 15 minutes.

Serve with sour cream, guacamole and/or hot sauce.

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