Who can resist the crispy, crunchy satisfaction of a perfectly rolled taquito? Forget the deep fryer! We’re taking this fast-food favorite and giving it a wholesome, homemade makeover. These baked black bean taquitos are packed with a savory, gently spiced filling of black beans, corn, and zesty salsa. They’re wonderfully kid-friendly, but we’ve included tips to dial up the heat if you like things spicy. Get ready for a snack that’s as fun to make as it is to eat!
Ingredients
• 2 tsp / 10 ml olive oil
• 1 medium onion, chopped (about 1 cup / 150g / 5.3 oz)
• 2 cloves garlic, minced (about 2 tsp / 10g)
• 2 15-oz / 425g (15 oz) cans black beans, rinsed and drained
• 2 tsp / 6g chili powder
• 1 16-oz / 450g (15.9 oz) tub prepared salsa, divided
• 1 cup / 150g (5.3 oz) fresh or frozen corn kernels
• 12 6-inch / 15 cm corn tortillas
• ¼ cup / 15g (0.53 oz) chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, stirring occasionally, until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the rinsed black beans, chili powder, and 1 cup (240 ml) of water to the skillet. Bring to a simmer, then reduce the heat to medium-low. Cook for about 10 minutes, or until most of the liquid has evaporated.
4. Remove the skillet from the heat. Using a potato masher or the back of a fork, mash the beans until the mixture is thick but still has some texture with whole beans remaining. Stir in 1 cup (240 ml) of the salsa and the corn kernels. Season with salt and pepper to taste and let the filling cool slightly.
5. Preheat your oven to 425°F / 220°C. Lightly coat two large baking sheets with cooking spray.
6. Warm the corn tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon about ¼ cup of the black bean mixture in a line down the center of each tortilla. Roll it up tightly and place seam-side down on the prepared baking sheets. Repeat with all tortillas.
7. Lightly spray the tops of the taquitos with cooking spray. Bake for 8-12 minutes, or until the tortillas are golden brown and crisp.
8. While the taquitos are baking, combine the remaining salsa with the chopped cilantro in a small bowl. Serve the hot taquitos immediately with the cilantro-salsa for dipping.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 286
• Protein: 11 g
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Carbohydrates: 56 g
• Cholesterol: 0 mg
• Sodium: 435 mg
• Fiber: 11 g
• Sugar: 9 g
Pro Tips
• To prevent corn tortillas from cracking, wrap the stack in a damp paper towel and microwave for 30-60 seconds until they are warm and pliable before filling and rolling.
• Customize the heat! For a spicier kick, add ½ teaspoon of smoked paprika, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce to the bean mixture.
• These taquitos freeze beautifully. Assemble them completely but do not bake. Place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the baking time.
FAQ
Q: Are these vegetarian taquitos a good source of protein
A: Yes, these taquitos are a great source of plant-based protein. The black beans are the star, providing about 11 grams (0.39 oz / 11.1 g) of protein per serving, which helps make this a satisfying and filling meal or snack.
Q: Can I make these black bean taquitos vegan
A: This recipe is already naturally vegan as written. It uses olive oil and contains no dairy or other animal products. Just be sure to check that your prepared salsa and corn tortillas are certified vegan if you have strict dietary needs.
Q: How do I store and reheat leftover taquitos
A: For best results, store leftover baked taquitos in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place them on a baking sheet in an oven or toaster oven at 375°F (190°C) for 5-10 minutes. For longer storage, follow the freezing instructions in the Pro Tips to freeze them before baking.
Q: What other vegetarian fillings can I add to these taquitos
A: Feel free to customize the filling. You can add sautéed bell peppers, spinach, or diced sweet potatoes for extra nutrients and flavor. For a creamier texture, consider stirring in some plant-based or regular shredded cheese before rolling the tortillas.
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Baked Black Bean Taquitos
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3-5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed black beans, chili powder, and 1 cup (240 ml) of water to the skillet.
- Bring to a simmer, then reduce the heat to medium-low.
- Cook for about 10 minutes, or until most of the liquid has evaporated.
- Remove the skillet from the heat.
- Using a potato masher or the back of a fork, mash the beans until the mixture is thick but still has some texture with whole beans remaining.
- Stir in 1 cup (240 ml) of the salsa and the corn kernels.
- Season with salt and pepper to taste and let the filling cool slightly.
- Preheat your oven to 425°F / 220°C. Lightly coat two large baking sheets with cooking spray.
- Warm the corn tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon about ¼ cup of the black bean mixture in a line down the center of each tortilla.
- Roll it up tightly and place seam-side down on the prepared baking sheets.
- Repeat with all tortillas.
- Lightly spray the tops of the taquitos with cooking spray.
- Bake for 8-12 minutes, or until the tortillas are golden brown and crisp.
- While the taquitos are baking, combine the remaining salsa with the chopped cilantro in a small bowl.
- Serve the hot taquitos immediately with the cilantro-salsa for dipping.
