Creamy Corn and Pepper Taquitos
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 2 tsp olive oil
  • ¼ yellow onion, diced
  • ¼ tsp salt
  • ¼ red bell pepper, finely diced
  • ¼ green bell pepper, finely diced
  • ⅔ cup frozen corn
  • 5 oz reduced fat cream cheese
  • ¼ cup 2% cheddar cheese, shredded
  • ¼ tsp each chili powder
  • ¼ tsp cumin
  • 14 (6 inch) corn tortillas
  • Cooking spray
  1. Preheat oven to 425 F. Spray a baking sheet with cooking spray.
  2. Heat olive oil in a small pan over medium-high heat. Add onion and saute until softened, about 3-4 minutes. Add peppers and saute an additional 3-4 minutes. Add the corn and spices and saute an additional minute.
  3. Add the cream cheese and stir well. Add cheddar cheese and stir until melted.
  4. Spoon 2 tablespoons of the mixture onto the center of a tortilla and roll the tortilla tightly around the mixture and put on the baking sheet, seam side down. Continue process with remaining tortillas.
  5. Spray the taquitos lightly with cooking spray and bake until the tortillas are crisp and lightly browned, about 12 minutes.
Recipe as seen on Life and Kitchen, originally from Mary Ellen's Cooking Creations
Nutrition Information
Serving size: 1 taquito Calories: 125 Fat: 4.4 Carbohydrates: 16.8 Sugar: 1.2 Sodium: 210 Fiber: 2.4 Protein: 4.4 Cholesterol: 9
Recipe by Prevention RD at