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1
To prepare filling, heat oil in a large non-stick skillet over medium-high heat.
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2
Add onion and bell pepper; saute 3 minutes or until onion is tender.
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3
Next add the tomatoes, corn, spinach and black beans.
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4
Stir and cook 5 minutes.
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5
Into the veggie mixture add the soy sauce, cumin, onion powder, garlic powder, salt and pepper.
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6
Mix well and remove from heat.
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7
Wrap tortillas in paper towels and microwave for 2 minutes to make them pliable.
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8
Spoon the veggie mixture into the center of the tortillas (1-2 tablespoons per tortilla) add a sprinkle of cheese and then roll them up tightly.
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9
If need be you can secure with a toothpick and remove it after frying.
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10
Heat about 1/2 inch of canola or other frying oil in a large skillet to medium heat (350 F).
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11
Add rolls into the hot oil, placing them toothpick seam down.
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12
Cook for 2 minutes or until golden brown and turn to other side.
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13
Cook until the other side is golden brown.
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14
Remove them from the oil and drain on paper towels.
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15
Remove toothpicks and serve with guacamole and salsa.
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16
Note: If you would like to bake them instead of frying, preheat your oven to 400 F. Place the taquitos seam-side down on a foil-lined cookie sheet, spray the tops lightly with cooking oil and bake for 25 minutes.
