½ cup cooked black beans, drained and rinsed if using canned
½ cup sweet corn kernels
¼ cup diced red pepper
¼ cup minced yellow onion
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon chili powder
2 tablespoons minced fresh cilantro
10-12, 6-inch corn tortillas
1 tablespoon olive oil, divided
Garnishes: chopped green onion, Cashew Cream
In a food processor, combine black beans, sweet corn, pepper, onion, spices, and cilantro. Pulse three to four times until ingredients are slightly combined-this is just to chop slightly.
Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled).
Heat a large non-stick or cast-iron skillet over medium heat. Working quickly as the skillet heats, scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck tightly. Then, continue to roll and place the taquito seam side down on a baking tray. Stick with a toothpick if necessary. Repeat with remaining filling.
Once all 5 are filled, add about ½ tablespoon olive oil to the skillet, give it a few seconds to heat, then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.
Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (makes 10-12 taquitos).
Top with green onion and cashew cream, and serve.