Baked Turkey & Black Bean Taquitos (Rolled Tortillas)
User Reviews
5
12 reviews
Excellent
Baked Turkey & Black Bean Taquitos (Rolled Tortillas)
Report
Baked Turkey & Black Bean Taquitos feature seasoned ground turkey and refried black beans rolled inside corn tortillas and baked until crisp. The filling is spiced with cumin, oregano, thyme, and chili powder, providing savory warmth balanced by creamy black beans mashed with sautéed onion. Baking the taquitos creates a crispy exterior without deep frying, making them convenient and slightly lighter. These taquitos work well as appetizers or a casual main dish accompanied by lettuce, guacamole, and salsa.
Description
This recipe assembles Baked Turkey & Black Bean Taquitos by preparing two flavorful fillings. The refried black beans are sautéed briefly with onion and mashed to a thick consistency, while the ground turkey is cooked with garlic, onion, and a blend of spices including cumin, oregano, thyme, chili powder, and garlic powder, seasoned with salt and pepper. Each corn tortilla is filled with a combination of the turkey, beans, and shredded cheese, then rolled tightly. The taquitos are sprayed with oil and baked, resulting in a golden crispy exterior with a moist, flavorful filling inside. This approach offers a satisfying texture without frying.
Share:
Ingredients
- 12 corn tortillas about 5-6" in diameter
- ground turkey mixture (from above
- black beans mixture (from above
- 2 C cheese shredded
Refried black bean:
- 1 tablespoon avocado oil or any vegetable oil
- 1 tablespoon white onion diced
- 1 can (14 oz) black beans rinsed and drained, or any bean that you like
Ground turkey:
- 1 Tbsp avocado oil + 1 teaspoon for spraying the taquitos
- ½ large white onion diced
- 3 cloves garlic minced
- ½ lb ground turkey
- 1 ½ tablespoon cumin powder
- 1 teaspoon oregano dried
- ¼ teaspoon thyme dried
- ½ teaspoon garlic powder
- ½ teaspoon chili powder omit if you don't like spicy
- ¼ teaspoon coriander powder
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Garnish:
- lettuce shredded
- guacamole
- Pico de Gallo tomato salsa
- sour cream
Instructions
Make the refried black bean:
- Heat 1 tablespoon avocado oil in a frying pan over medium heat and add in 1 tablespoon diced white onion. Sauté for 2-3 minutes over medium heat, until lightly softened.
- Add in the drained black beans. Reduce the heat.
- Sauté the beans with the onion for 1-2 minutes, until heated through.
- Smash the beans with the back of a spatula, or potato masher, until it reaches the consistency of refried beans. It should be thick and hold together. Remove the bean mixture from heat. Cover and set aside.
Make the ground turkey:
- Heat a large frying pan over medium high heat. (You can use the same pan from making the beans).
- Add in 1 tablespoon of avocado oil.
- Next, add in the diced onion and garlic. Sauté until the onions soften, about 2 minutes.
- Add in the ground turkey and break it up with the back of wooden spoon. Cook for about 5-6 minutes, until turkey is no longer pink.
- Add in the spices: 1 tablespoon cumin, 1 teaspoon dried oregano, ¼ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon chili powder (if using), ¼ teaspoon coriander powder, ½ teaspoon salt and ¼ black pepper.
- Stir and sauté the turkey mixture until aromatic, another 2-3 minutes.
- Add in the reserved black bean mixture and incorporate together with the turkey. Remove from heat and set aside.
Assemble:
- Lightly dampen a paper towel with water.
- Place a stack of 3 corn tortillas on the plate. Cover with the damp paper towel.
- Place the tortillas into the microwave for about 40 seconds, until steaming hot.
- Working quickly, sprinkle a little cheese at the bottom and the top of the corn tortilla.
- Add about 2 tablespoon of turkey/bean filling over top of the cheese on the bottom of the tortilla -- lengthwise, leaving a little gap at the edges.
- Roll tightly and let it sit seam-side down on a baking tray.
- Repeat with the remainder.
- Lightly spray the tops with a little avocado or vegetable oil.
- Preheat oven to 400°F.
- Bake the taquitos at 400°F for 12-15 minutes, until lightly golden and crisp.
- Serve warm with shredded lettuce, guacamole, sour cream, and pico de gallo if you wish.
Notes
- Freeze cooked taquitos individually in an airtight container for up to 3 months.
- To reheat, bake frozen taquitos at 350°F for 15-20 minutes until thoroughly heated and crisp.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
10mg
(3%)
Sodium
119mg
(5%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 119mg | 5% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
