Black Bean Taquitos

I was visiting my family for a couple of weeks and my mom bought the Our Best Bites cookbook. I was flipping it through to see if there were any recipes I wanted to snag before I came home, and I came across this version of taquitos. It's the same idea as the chicken taquitos I posted before (also from Our Best Bites) but it is a bean version. To be honest, I was a little concerned that one of the ingredients was spinach. I thought, really? I don't want the earthy flavor of the spinach in a taquito, but I gave it a try anyways. I was so surprised because you couldn't taste the spinach at all! In fact, my husband, who always tries to avoid eating as many vegetables as possible gobbled these right up. We served them with salsa and sour cream, but I think they'd also be great with some guacamole. I hope you try these, they were awesome!

Black Bean Taquitos

1, 14-oz. can black beans, rinsed and drained
2 Tbl. bottled salsa

1 garlic clove, minced (I used a garlic press)

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp freshly ground black pepper

2 Tbl. fresh lime juice (about 1 lime)

1, 10-oz. box frozen spinach, thawed, drained, and roughly chopped (I bought chopped frozen spinach, but once it's frozen, be sure to squeeze as much water as you can out of the spinach)

3/4 cup frozen corn kernels

1/2 cup diced roasted red peppers (I made my own and used a total of 1 whole pepper)

1 cup shredded cheese (I used cheddar)

8-10 soft taco-sized whole wheat tortillas (regular flour tortillas would work)

Preheat oven to 425 degrees F.

Place 3/4 cup of bean in a food processor with the salsa, garlic, cumin, salt, pepper, and lime juice. Process until mostly smooth. (I think it would be possible to just mash the beans if you don't have a food processor, or you could also use a blender) Transfer the mixture to a medium bowl and add remaining ingredients (except tortillas), including the rest of the beans. Mix together.

Place about 1/4 cup of the bean mixture on each tortilla. Roll up the tortillas and spray with nonstick cooking spray. Bake for 20-25 minutes or until edges are golden brown and crisp.