Veggie Freezer Taquitos

Veggie Freezer Taquitos  ( revised 5/25/18)

Makes between 32 - 40 small taquitos

8 oz cream cheese (low fat works well)

2 Tbsp lime juice
1/4 cup salsa verde

1 tsp cumin

2 tsp chili powder

1 can black beans, drained and rinsed

1 cup fresh spinach

2 cup frozen corn kernels

1/2 red bell pepper, chopped

2 c mexican style shredded cheese

30 + small whole wheat tortillas (fajita size - 6 inch)

Allow cream cheese to soften at room temperature.  Thaw corn in cool water and drain well.

Cut up spinach into small pieces.

Blend cream cheese, lime juice, salsa verde, cumin, and chili powder in a large bowl. ( I use my KitchenAid mixer) 

Stir in black beans, spinach, corn, bell pepper, and cheese until thoroughly mied. 

Place about 2 Tbsp of the mixture on the lower 1/3 of a tortilla.  Roll up tightly and place on baking sheet lined with waxed paper or parchment.  Continue until the baking sheet is full.  Place in freezer for a couple hours until frozen and transfer to a freezer container or bag.  

Continue until all the mixture has been used. 

To cook - Preheat oven to 425. 

Place taquitos on baking sheet - not touching.  Bake 20 - 25 minutes until heated through.  If the edged start to brown, cover with aluminum foil. 

Sever with quacamole, salsa and sour cream.