Here is a super simple recipe that comes together in just minutes. I make these black bean taquitos all the time for a fast and filling lunch or dinner option.
I am a vegetarian but these can be easily adapted with shredded chicken- perfect way to use up any leftovers. Traditionally taquitos are fried in oil but I prefer to bake them to keep the recipe healthy and to simplify the cooking process. These are fantastic to make for picky little people you might have at home. My little people are the most fussy eaters ever but I am always guaranteed to have a complaint free night when it comes to tacos or taquitos.
These take about 10 minutes to prep and then 12 minutes to bake- so a meal in under 30 minutes.
This recipe makes about 6 taquitos so you can double the recipe if needed to serve more. We often have these alone for dinner or sometimes with a side of rice.
Here is the basic recipe:
- 1 cup Black beans- rinsed and drained of juices
- ⅓ cup fresh salsa
- ¼ cup corn (or other veggies of your choice- peppers or zucchini would be great)
- ¼ cup shredded jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper to taste
- lime juice
- 6 corn tortillas
- Optional toppings:
- Sour Cream
- Fresh cilantro
- Cortijo cheese
- Pico de Gallo
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a small bowl mix black beans, salsa, corn, garlic powder, cumin, salt and pepper.
- Scoop the mixture onto each tortilla- careful not to fill too full. About 2-3 tablespoons of filling is plenty.
- I like to squeeze a little lime juice on top and sprinkle jack cheese on top of the mixture.
- Tightly roll the taquitos to look like a cigar with the seam facing down.
- If you are having issues with your tortillas cracking as you roll, try brushing them with a little olive oil.
- Bake in oven for about 12 minutes or until slightly brown and crispy.
- Remove from heat and sprinkle with toppings of your choice- fresh cilantro, cortijo cheese, sour cream, avocado, guacamole and so on.
Note you can brush a small amount of olive oil onto the rolled taquito for a crispier shell. I have found I don’t need the extra oil when I make these and I prefer to skip the added calories.
If you add a lot of jack cheese, these will be really yummy! With less jack cheese you probably want a dip such as sour cream or guacamole. I love the saltiness of cortijo cheese and a little zing from cilantro. Sometimes I top with pico de gallo or fresh tomatoes or avocado- just depending on what I have on hand.
Careful not to overfill the taquitos
All rolled up:
You can brush with olive oil at this point- just the tops of the taquitos. While cooking, prepare your toppings or dip of choice.
And the final yummy product!
If you decide to make these please come back and let me know what you think!
Here are a few other recipes you might enjoy: