These taquitos are ready in less than 30 minutes and taste pretty darn delicious! Top with fresh avocado and lime juice for a quick and savory week-night meal everyone will love.
Preheat the oven to 350 °F and line a baking sheet with parchment paper. Set aside.
Add the black beans and corn (in two parts) to a blender and pulse. Make sure to not over-blend, strive for a chopped consistency. Pour the mixture into a bowl.
Add the spices, pepper, cheese, onions and garlic to the bowl and combine with a spatula. Top with a pinch each of sea salt and freshly ground black pepper.
Add approximately 3 heaping spoonfuls of filling to each corn tortilla. Roll the filled tortillas into cigar-like shapes and brush lightly with olive oil.
Place the wrapped tortillas (seam side down) on a baking sheet lined with parchment paper.
Bake for 10 minutes, or until crispy.
Add the vegan mayo and the chipotle pepper in Adobo sauce to a mini food processor (see my Shop) and blend until creamy.
When the taquitos are done baking remove from the oven and top with lots of sliced avocados, remaining peppers, red onions, green onions, cilantro, salsa and plenty of juicy lime juice. Drizzle the Chipotle Sauce on top and try not to eat them all at once! Just kidding, enjoy :)
Feed any leftovers to your fur-babies (minus the onions and avocado) ... or toss them in the refrigerator for up to 3 days. They make excellent leftovers!