Start by adding canned black beans (drained), vegan cream cheese, salsa, and seasonings to food processor. (You can also do this in a blender but you'll need to stop/start frequently as the bean mixture is quite thick. Mashing beans with a fork also works.) Process until mostly smooth.
Warm each corn tortilla in a frying pan with a drip of oil taking care to lightly toast each side. (This helps prevent cracking while baking). Place 1-2 tablespoons of bean mixture in the center of the tortilla and roll up tightly while still warm and place on pan sprayed or parchment lined baking sheet.
Bake filled taquitos in the oven at 425 degrees for 10-15 minutes. Let cool a couple of minutes before attempting to move. Serve hot with a side of salsa and guacamole!
Alternatively, place several rolled taquitos in a frying pan with a tablespoon of cooking oil, rolled side down. Use toothpicks to hold taquito closed if necessary. Sauté for several minutes on each side, then transfer to serving dish and saute' the next batch. Enjoy the crispy deliciousness!
If you prefer a no-oil method, you can warm 2-3 tortillas in the microwave covered with a wet paper towel for about 20 seconds. This will help soften the tortilla so that it will roll well, but I find that this method works best if you are planning on pan-frying your taquitos rather than baking. Baked taquitos tend to split open a bit more during baking if microwaved rather than pan toasted.These last in the refrigerator for about 5 days or in the freezer for up to three months. Brush with a little olive oil and re-warm in the oven or in the frying pan.