Vegitarian Black Bean Taquitos

Oh my goodness I feel as if I have stumbled upon THE golden recipe me and my sister and mom have longed for for quite a while now! To say we love the Southwestern Egg rolls at Chile's (an appetizer) would be an understatement by far. (We have 1 rule there- order them as an app., then order them again as our entree!) Anyways, I was incredibly excited to order the "Our Best Bites" cookbook by Sara Wells and Kate Jones from Amazon. I follow their blog as I love trying new recipes and they seem to have my same food style. Check it out: http://www.ourbestbites.com/ and then go buy their cookbook!
Ok, so I do have to say, when we first tried these, only McKade would eat them out of my 3 oldest (Tyli won't eat tortillas/bread of any kind, and Dallin wouldn't even try them because they have spinach) but he LOVED them, and ended up eating almost 3 of them. Halli also loves them and can eat anywhere between 1 1/2-3. No seriously. I instantly fell in love with these, but the true test is always the hubs who happened to be at football practice still on this, our first night. He got home late and ended up eating all 6 remaining taquitos! Yay! I won't lie, I almost cried I was so happy he liked them! In fact, Cauley requested we make them again the following week and invite quests over to enjoy them too, which we did. We may or may not have had them again in the past 4 days since, I won't say, but here's another great part: YOU CAN MAKE THESE AHEAD OF TIME AND FREEZE THEM TO BAKE AND EAT IN THE FUTURE! (may I suggest you make a quadruple batch and freeze half?) Oh, and did I tell you that as long as you don't smother them with the amazing cilantro lime creamy ranch sauce, they're really pretty healthy for you! Oh yes, and EASY!

• 1 14 oz can black beans (1 jar), rinsed and drained
• 2 TBS salsa
• 1 garlic clove, minced
• 1/2 tsp. cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 TBS fresh lime juice
• 1 10 oz. box frozen spinach, thawed, drained, and roughly chopped
• 3/4 C frozen corn kernels (I like to do 1 C.)
• 1/2 C diced roasted red peppers (can be from a jar- $ store!)
• 1 C shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 8-10 soft taco sized whole wheat tortillas (we use just flour)

Preheat oven to 425 (I do mine at 400) degrees. The rest goes fast, so do this first.
Place 3/4 C of the beans in a food processor along with garlic, cumin, salt, pepper, salsa, and lime juice. Process until mostly smooth. Transfer mixture into a medium bowl and add all remaining ingredients (except tortillas!), including the rest of the beans. Mix together.

Place a good dollop (about 1/4 C, but really, don't waste time measuring!) of the bean mixture on each tortilla toward one side. Roll up tortillas and spray with a nonstick cooking spray. Spray your pan too, just for added measure. Place taquitos on pan and bake in preheated oven for 20-25 minutes or until edges are golden brown. Serve with Creamy cilantro lime ranch dressing, or, if you are weird like Cauley and don't do anything creamy, BBQ sauce tastes great.?.

**To freeze, simply do not bake, just pop the in the freezer for a couple of hours until frozen stiff and then place them in a freezer safe bag or container. Freeze up to 3 months. To bake, simply follow the directions above, adding 10 more minutes to bake time.