These Baked Black Bean Taquitos with Avocado Cream are the perfect party appetizer … or enjoy a few for a tasty Mexican meal!
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Growing up in northeastern Wisconsin, which was not exactly a hotbed for Mexican cuisine at the time, my only exposure to taquitos was the kind you’d find in the frozen food aisle.
I actually remember eyeballing those packages quite hungrily, but I can’t recall my mom ever buying one. She did a lot of home cooking, so it wasn’t going to happen.
(Although if we were lucky, we did get to eat TV dinners when my parents went out. Why I ever coveted things like Salisbury steak or frozen fried chicken is kind of beyond me at this point. Ha!)
It’s funny how tastes change, because now I’m like my mom and enjoy home cooking. And thankfully, there’s no need to rely on these frozen food aisle, because these Baked Black Bean Taquitos with Avocado Cream are so easy to make from scratch!
Baked Black Bean Taquitos
With Cinco de Mayo and plenty of summer entertaining coming up, these Black Bean Taquitos with Avocado Cream are exactly what I’m craving. These tasty treats are crunchy on the outside with a creamy filling … and then there’s that sauce. Yum!
What Are Taquitos?
A taquito is basically a rolled corn tortilla stuffed with a savory filling and then fried. From what I can gather, they were developed in Southern California, although you can get them in Mexico, too.
You’ll sometimes see taquitos (which translates to small tacos) referred to as tacos dorados (golden tacos), rolled tacos, or flautas (Spanish for flute … pretty, right?) on menus, too.
My vegetarian taquito recipe isn’t fried, so these petite rolled tacos are a little healthier. And these delish taquitos are naturally gluten free, too, so everyone can enjoy them!
How to Make Black Bean Taquitos
To be honest, when I first considered making homemade taquitos, it seemed a little labor intensive. But I’m happy to report that these Baked Black Bean Taquitos are actually pretty simple and fast to make.
The filling, a delicious combo of seasoned, mashed black beans, corn, and cheddar cheese, takes just a few minutes to make.
I love anything spicy, so I like to add a dash (or ten) of hot sauce to the filling, too (Cholula is a fave around here, although I also like Tapatio). Feel free to skip the hot sauce if you don’t like spicy food though.
Once your filling is ready, grab some corn tortillas. The rolling process is super easy. It’s important to warm the tortillas first, so they don’t crack though (see my recipe for any easy way to do this).
You’ll place a little filling on a warmed tortilla, roll it up, and place it seam side down on a baking pan. Repeat this process with the remaining ingredients, then brush the taquitos with a little olive oil (this helps them get nice and crisp).
Then it’s time to bake your cute little taquitos until golden and crispy. Some of my Black Bean Taquitos expanded and cracked a little during baking, but I can assure you that didn’t stop them from tasting amazing!
While the taquitos are baking, you’ll make the yummy Avocado Cream Sauce … it’s sooo good! I used my food processor to blend the avocado, sour cream, and lime juice until smooth. If you don’t have a food processor, then mash up the ingredients instead.
It’s time to eat! Serve these creamy Baked Black Bean Taquitos sprinkled with a little tomato and cilantro (crumbled queso fresco be tasty, too), along with your homemade Avocado Cream and fave salsa for dipping.
Of course, these Baked Black Bean Taquitos with Avocado Cream make a great party appetizer or snack (pair with my Easy Beergaritas or Spicy Palomas), although I like to enjoy three or four for a fun meal, too!
Baked Black Bean Taquitos with Avocado Cream
- nonstick cooking spray
- 1 (15-oz.) can black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/3 cup corn kernels, fresh or frozen (thawed if frozen)
- 1/2 cup shredded cheddar cheese
- hot sauce, to taste
- 12 corn tortillas
- 2 tbsp extra virgin olive oil
For Avocado Cream:
- 1 large avocado, roughly chopped
- 2 tbsp lime juice
- 1/3 cup sour cream
- salt, to taste
For Serving (optional):
- diced tomatoes
- chopped cilantro
- queso fresco
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Combine black beans, chili powder, cumin, oregano, salt, and 1 tbsp. water in a medium bowl; mash until about 3/4 smooth.
- Stir corn and cheddar into black beans. Season with hot sauce to taste.
- To heat tortillas, you'll need 2 square pieces of paper towel. Wet one, then ring out excess water. (It should be damp, not wet.)
- Place 4 tortillas on the damp paper towel, then wrap it around them. Set the wrapped tortillas on the dry paper towel, then wrap it around the tortillas, as well.
- Microwave tortillas for about 30 seconds or until hot.
- Put one of the softened tortillas on a flat surface (keep the others wrapped until ready to use), then top with a line of black beans on the bottom third.
- Roll up tortilla and place seam side down on baking sheet. Repeat process with remaining ingredients.
- Bake taquitos for about 20 to 25 minutes, or until lightly browned and crisp.
Prepare avocado cream:
- Combine avocado, sour cream, and lime juice in a food processor.
- Process until smooth, then season to taste with salt.
Serving the taquitos:
- Sprinkle taquitos with tomatoes, cilantro, and/or queso fresco, if desired. Serve with avocado cream and salsa for dipping. Enjoy!
Loved these Baked Black Bean Taquitos and want more?
If you loved this vegetarian taquito recipe, make sure to check out all of my taco recipes!
And here are a few other recipes you’ll enjoy:
- Easy Roasted Veggie Fajitas
- Black Beans and Rice
- Mexican Baked Spinach Dip
- Vegetarian Breakfast Enchiladas
- Mexican Breakfast Tostadas
- Mini Bell Pepper Nachos
Still want more? I rounded up 25 of my fave Vegetarian Taco Recipes here!
What is your favorite Mexican appetizer?
I’m linking up with Tatertots & Jello.