Easy Vegetarian Squash Taquitos

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

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.
Tightly roll.
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.