Easy Black Bean & Pumpkin Taquitos

Easy Black Bean & Pumpkin Taquitos

1 -  15 oz can of black beans
½ cup canned pumpkin puree
1 - 4oz can chopped green chilis
1 tablespoon taco seasoning
¼ cup chopped cilantro
8 oz shredded colby jack cheese (or cheddar)
16 taco-size (approx 6”) corn tortillas
Serve with: salsa, sour cream, guacamole, or whatever you like!

In a medium bowl, add beans, pumpkin, chilis, taco seasoning, and cilantro.  Stir well.

With the back of a large fork or a potato masher, mash the mixture until sticks together well (as opposed to crumbly).

Place 3-4 tortillas on a microwave-safe dish. Cook for 20 seconds. (this makes them more pliable and less apt to crack).

Heat a large skillet or medium-high heat.  Add 1 tablespoon of olive or coconut oil.  

While the pan heats up, take each tortilla and place about 2 tablespoons of black beans and 1-2 tablespoons of cheese in the middle.  Roll up tightly, and repeat with other tortillas and fillings.

Place taquitos seam side down, and place a silicone cover or lid on top to prevent “unrolling.”  Cook for a few minutes, flip and cook for another couple of minutes.

Repeat in batches that will fit in your pan–or **alternatively you can preheat an oven to 425 degrees, place all taquitos in a baking dish, spray with cooking spray on top, and bake until browned, about 15-20 minutes.

Serves 4.