Corn and Black Bean Taquitos with Spanish Rice and Cucumber Avocado Salsa

Our taquitos are kid-friendly and much healthier than the deep-fried version that inspired them. By baking the taquitos instead of frying them, the tortillas end up incredibly toasty and crunchy and the black bean, corn and cheese filling gets delightfully melty and gooey, but not greasy. Spanish rice and a refreshing cucumber avocado salsa round out this satisfying Mexican-themed dinner which will excite your whole family.

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