Current biggest craving: black bean taquitos!
I’ve been so excited to share this recipe — these baked black bean taquitos are truly addictive. Crispy on the outside and saucy inside, they hit all the right notes and are perfect for a simple weeknight meal.
The black bean filling cooks down into a saucy, flavorful mixture that resembles refried beans but keeps a bit more texture. It’s rich and satisfying, so you won’t miss cheese — though melted cheese or a creamy dip would be welcome if you prefer.
For extra decadence, try them with a cauliflower queso or another favorite dip. I won’t pretend we didn’t do that more than once — it’s delicious.
I prefer 4-inch corn tortillas for these taquitos. Corn tortillas are a bit more flexible than flour and tend to crisp up nicely in the oven. A few might crack while baking, but they hold up better overall and develop a great crunch.
On the side, I always make a quick avocado pico. It’s a weekly staple for us — bright, juicy, and simple. You can prepare it up to an hour ahead so the lime and tomatoes get extra juicy, then stir in the avocado right before serving to keep its texture.
These taquitos work well as a snack or appetizer since you can make a batch quickly and they retain heat inside. They also make a satisfying dinner that feels like a splurge without being heavy.
They check all the boxes for me: bold flavor, contrast of textures, and real satisfaction. My partner sometimes treats them as a side, but I happily serve them as a main with plenty of pico, cilantro and shredded lettuce.
Baked Black Bean Taquitos
Yield: 3
Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins
Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal.
Ingredients
- 2 (14-ounce) cans black beans, drained and rinsed
- ½ red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Pinch of cayenne pepper
- Pinch of salt
- Freshly cracked black pepper
- 1 cup low-sodium vegetable stock
- 1 lime, juiced
- 12 4-inch corn tortillas
- 2 tablespoons olive oil or avocado oil, or an oil mist spray
- Fresh cilantro, for serving
- Shredded lettuce, for serving
Avocado Pico
- 2 cups grape tomatoes, quartered
- ½ red onion, diced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lime, juiced
- 1 or 2 avocados, chopped
Instructions
- Preheat the oven to 425°F. Lightly oil a baking sheet or spray with an oil mist to help the taquitos crisp on the bottom.
- In a saucepan over medium-low heat, combine the black beans, onion, bell pepper, garlic cloves, chili powder, smoked paprika, cumin, cayenne, salt and pepper. Add the vegetable stock and lime juice, stir, and simmer uncovered for 10–15 minutes, stirring occasionally, until the mixture reduces and thickens. Remove the garlic cloves and set the filling aside to cool slightly.
- About 10 minutes before rolling, warm the tortillas so they are pliable. You can heat a few at a time in the oven for 1–2 minutes or in the microwave for 10–15 seconds.
- Spoon 1–2 tablespoons of the black bean mixture into the center of each tortilla, roll tightly, and place seam-side down on the prepared baking sheet. If you have leftover filling, serve it on the side with chips.
- Brush or mist the outsides of the taquitos with oil to coat them evenly. Bake for 20–25 minutes, until the tortillas are golden and very crisp. Serve immediately with avocado pico, extra cilantro and shredded lettuce.
Avocado Pico
Combine the tomatoes, red onion, green onions, cilantro, salt, pepper and lime juice in a bowl. You can make this up to an hour ahead — it gets juicier as it sits. Just before serving, fold in the chopped avocado. Serve alongside or on top of the taquitos; it’s also great with chips.
Now I desperately want taquitos for breakfast.