Start by cleaning the mushrooms with a damp cloth. Make sure to remove any dirt or debris. Once cleaned, dice them very finely; using a food chopper can make this easier and faster.
Next, take your red bell pepper and dice it finely as well. This will ensure that the pieces mix well with the other ingredients, providing even flavor in every bite.
Heat a sauté pan over medium to high heat. Add a teaspoon of oil, letting it warm up. Once the oil is hot, add in the diced bell pepper and mushrooms. Sauté for about 2 to 3 minutes until they are tender and slightly caramelized.
Now it’s time to add the flavor! Stir in the green salsa, softened cream cheese, black beans, lime juice, and cumin to the sautéed vegetables. Mix thoroughly until the cream cheese is fully incorporated and everything looks deliciously combined.
Chop your cilantro finely and fold it into the mixture. This will add a bright flavor that contrasts beautifully with the richer elements of the filling.
Now take a small amount of the filling, about 1 and 1/2 to 2 tablespoons, and spoon it onto each tortilla. Be careful not to overfill; you want them to roll easily.
Wrap each tortilla tightly, placing the seam side down on a baking sheet. This will help them hold their shape while baking.
For a crispy finish, spray the top of each taquito with a little oil or baking spray. This will help achieve that beautiful golden brown color.
Preheat your oven to 425 degrees Fahrenheit. Once it's hot, place the baking sheet in the oven and bake for about 15 minutes or until the taquitos are crispy and golden brown.
Once done, remove them from the oven and let them cool slightly before serving. They are best enjoyed warm, crispy, and filled with flavor!
