For many years, I would visit my sister right around her birthday. One year I helped her throw a party, and we came across an easy appetizer that involved eggroll wrappers (the larger sized wonton wrapper), canned chicken, and other ingredients I have since forgotten. Later that year for my birthday, I re-worked the recipe (I don’t eat meat) into these super easy taquitos. They are very popular, and have become a go-to easy appetizer.
This recipe literally requires three ingredients – refried black beans, corn salsa, and eggroll wrappers. That’s it. I’ve always used Trader Joe’s corn salsa, and then whatever refried black beans and eggroll wrappers I happen to buy.
The refried black beans and corn salsa are mixed together until smooth, then spooned into halved eggroll wrappers and rolled up. Again, that’s it. A baking sheet is sprayed with cooking spray before the taquitos are placed on it, and the tops of the taquitos are also sprayed before the pan goes in the oven. This helps them to brown and get a little of that “fried” look without actual being fried.
Once baked, they can be served immediately, or stored and reheated for later. Ta da!
Ingredients
- 1 can (16 ounces) refried black beans
- 1 jar (13.75 ounces) Trader Joe's Corn and Chili Tomato-Less Salsa
- 1 package (16 ounces) eggroll wrappers
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F. Spray two half-sheet baking sheets with nonstick cooking spray, placing parchment paper down first is optional.
- Open the can of beans and the jar of corn salsa, and empty them into a bowl. Stir until they are fully combined.
- Carefully open the package of eggroll wrappers, and remove 1/3 to 1/2 of the wrappers. Use a knife to cut them in half, just eyeballing it. Lay the pieces along the counter so you can assembly-line the taquitos.
- Use a spoon to place several dollops along one edge of each eggroll wrapper half. Carefully roll the wrapper up, trying to keep it fairly tight and making sure the filling is relatively uniform although not at or spilling out of either end. If desired, brush the far edge of the dough (using a pastry brush or the tip of your finger) with water to help the wrapper stick to itself.
- If you are serving them right away, you can roll them up without anchoring the dough at all. However, if you're serving them later, the edge will start to unfold (not fully spilling the filling, just that last flap will open up) so I would recommend using the water to help them stay together.
- Place each roll seam-side down on the prepared baking sheet, leaving a little space around each one so they will evenly brown. When the sheet is full (I got 20 on a half sheet), spray the taquitos with the nonstick cooking spray.
- Bake for about 15 minutes, until brown. If you are planning to re-heat them later, bake just until a light brown so they can brown further when reheating.
- Remove from oven, and serve immediately.
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