Baked vegetarian taquitos

Before I made this I hadn't had a taquito in probably 15 years. I haven't done a ton of looking around for them, but the ones you can find in the freezer section are definitely not vegetarian. They sometimes sound really delicious though. So I decided to create my own. The secret here is to not let them rest too long before baking because the tortillas will split open like mine did.

Ingredients:

10 corn tortillas

1 tablespoon olive oil

1/4 of an onion, diced

1/3 green bell pepper, diced

1/3 red bell pepper, diced

1 roma tomato, diced

1 can black beans, drained and rinsed

1/2 can water

1/4 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon chili powder

2 dashes cayenne pepper

salt and pepper, to taste

1/2 cup sharp cheddar cheese, shredded

cooking spray

Directions:

Preheat oven to 425. Line a baking sheet with foil and spray it liberally with cooking spray. Heat a sauce pan over medium heat and saute onion and bell peppers in oil until tender, about 5 minutes. Add tomato and cook for another 1-2 minutes. Add beans and water and stir to combine. Add garlic powder, cumin, chili powder, and cayenne and cook for 10-15 minutes, or until the beans are soft. Smash the beans with the back of a spoon (or fork) and mix until the beans become thick and relatively smooth, adding more water if necessary. Remove from heat and stir in cheese. Season with salt and pepper. Allow this mixture to cool in the fridge for about 10 minutes. When the filling has cooled, take the tortillas and wrap them in damp paper towels and microwave for 30 seconds to allow them to soften. Take one tortilla at a time (and cover the rest) and spread about 2 spoonfulls of bean mixture about 1/4 of the way up the tortilla. Roll up tortilla as tightly as possible and place seam-side down on the pan. Repeat with the rest of the tortillas. Spray the taquitos with cooking spray and sprinkle with salt. Bake for 15-20 minutes, or until the tortillas have crisped up and have begun to turn brown. Serve with salsa, guacamole, or lime-cilantro sour cream.