Baked Black Bean Taquitos
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Baked Black Bean Taquitos
Description
This recipe for Baked Black Bean Taquitos starts by cooking black beans combined with diced red onion, green bell pepper, garlic, and a blend of chili powder, smoked paprika, cumin, and cayenne for heat. Adding vegetable stock and lime juice simmers and thickens the filling with a balance of earthy, spicy, and citrus notes. Once cooled, this mixture is spooned onto slightly warmed corn tortillas to avoid breaking, then rolled tightly and baked on an oiled sheet until the outside crisps but the filling remains tender.
The baked preparation offers a lower-fat alternative to frying while keeping the taquitos crisp. The filling’s spices provide layered flavors, with the lime juice adding brightness. The avocado pico topping complements the crispy taquitos by adding juicy, fresh tomato and creamy avocado, livened by fresh cilantro and lime, resulting in a textural and flavor contrast.
These taquitos make excellent hand-held appetizers or a vegetarian main dish. Serve them alongside shredded lettuce or other fresh garnishes to add crunch and freshness that balance the warmth and spices of the taquitos themselves.
Ingredients
- 2 (14 ounce) 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 cayenne pepper
- pinch salt
- black pepper freshly cracked
- 1 cup vegetable stock low-sodium
- 1 lime juiced
- 12 corn tortillas 4-inch
- 2 tablespoons olive oil or avocado oil; or olive oil/avocado mist spray or mist
- cilantro fresh; for serving
- lettuce shredded; for serving
avocado pico
- 2 cups grape tomato quartered
- ½ red onion diced
- 2 green onion thinly sliced
- ¼ cup cilantro chopped, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime juiced
- 1 or 2! avocado chopped
Instructions
- Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).
- Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.
- About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.
- Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
- Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.
avocado pico
- Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!
User Reviews
Overall Rating
4.9
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