2cupscubed butternut squash, fresh or frozen (yields:1/2 cup cooked and mashed squash)
1 or 2clovesgarlic
½teaspoonsalt and pepper, each
½cupblack beans, rinsed and drained
½cupsweet corn, rinsed and drained
1chipotle in adobe, seeds removed and finely diced
1cupcheddar cheese, grated
12small flour or corn tortillas, about 4 inch tortillas
cooking oil spray, olive or canola oil spray
Make the filling:
To expedite prep time, begin with 2 cups of cubed frozen or fresh butternut squash. Place onto a baking sheet and drizzle olive oil over top, add salt and pepper, and use hands to coat. Add 1 or 2 large, peeled garlic cloves also coated with olive oil to squash and roast 25 minutes at 400 degrees. Check for doneness by using a toothpick or knife. No time to roast? See notes on quick microwave cook.
2 cups cubed butternut squash
1 or 2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt and pepper
Remove from oven and allow to cool a few minutes. Use a fork or a couple of pulses in a food processor to create a chunky mash of the quash and garlic.
Transfer squash mash to a medium bowl. Add cream cheese and cumin; mix until well combined. Rinse black beans and corn then add to squash. Split and remove seeds from one chipotle pepper then mince. Add cheese and mix all together. Taste for additional salt and pepper.
2 ounces cream cheese
1 teaspoon cumin
1/2 cup black beans
1/2 cup sweet corn
1 chipotle in adobe
1 cup cheddar cheese
Begin rolling taquitos. Here's how:
Place flour or corn tortillas in-between two very slightly dampened paper towels and heat 1 minute in the microwave.
12 small flour or corn tortillas
Place up to 1/4 cup of the filling onto one end of a single tortilla.
Use a toothpick to hold end in place. Place onto an oil-sprayed cookie sheet.
Once rolling is finished, spray with cooking oil or brush with oil and place in 400 degree oven for 20-22 minutes, turning once after 15 minutes. Remove and enjoy hot with favorite salsa and sour cream.
If you are making these to freeze, bake 15 minutes, remove and cool. Remove toothpicks. Place directly in the freezer for 2 hours then place in a sealed Ziploc bag. Reheat at 375 degrees for 8-10 minutes. Seam side down.To make these vegan, substitute 1 ripe avocado, seeded and mashed in place of the cream cheese and shredded Daiya vegan cheese for the cheddar. No time to roast butternut squash? Add 2 cups of butternut squash cubed and 1/4 cup water to a microwavable bowl ad cover with plastic wrap to steam. Microwave on high 3 minutes. Stir. Microwave another 2 minutes. Check for squash to be soft and mash-able with a fork. Season with salt and pepper. It is ready for your recipe!