These irresistible Black Bean Taquitos are a total crowd pleaser! A batch of these crispy rolled tacos takes minutes to make, and they're so delish. Serve them at your next party or make them for dinner ... either way, you're sure to fall in love with this easy recipe!
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I grew up in northeastern Wisconsin, which at the time, was not exactly a hotbed for Mexican cuisine. So it's probably not surprising that my first exposure to taquitos were the ones from the frozen food aisle.
I remember eyeballing those packages quite hungrily, but they never came home with us. My mom was a great cook, so frozen food was a very special treat (lol).
It's funny how tastes change, because now I'm like my mom and actually prefer cooking most things from scratch. And there's no need to rely on the frozen food aisle, when these Black Bean Taquitos are so simple to make from scratch!
You are going to love this fast, easy recipe! These tasty treats have a crunchy outside paired with a creamy bean and cheese filling. And then there's the amazing avocado sauce, which may have you double dipping. Yum!
Ready to try this crunchy snack for yourself? Keep reading for all the details!
A taquito is a rolled corn tortilla that's been stuffed with a savory filling and then fried or baked. They may have been created in Southern California, although you can find them in Mexico, as well. 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.
These homemade Veggie Taquitos use simple ingredients you can find at any store. Here's what you'll need:
- Filling - You'll make the easy filling with a combination of canned black beans, fresh or frozen corn, and shredded cheddar cheese. It takes minutes to prepare, and there's no cooking involved!
- Spices - The filling is seasoned with flavorful Mexican spices: chili powder, cumin, and oregano. If you like spicy foods, you also have the option of adding hot sauce (this Secret Aardvark Sauce is my fave).
- Corn Tortillas - You'll wrap the filling with corn tortillas, then brush them in oil before baking.
- Sauce + Toppings - I created a simple Avocado Cream Sauce to go with the recipe, and it's so delish! You can add other toppings (like tomatoes, cilantro, cheese, etc.) and dipping sauces (such as salsa), too. I'm sharing lots of ideas below.
This recipe is naturally vegetarian and gluten free. If you'd like to make the recipe vegan, just leave out the cheese (or use your fave non dairy variety) and choose a plant based sour cream for the dipping sauce.
You'll Also Need
You'll need a medium sized bowl to mix the filling, paper towels to warm the tortillas, and a baking sheet for cooking the Taquitos ... these sturdy sheet pans are my fave! For the dipping sauce, you'll need a food processor.
How to Make Black Bean Taquitos
The first time I made homemade Taquitos, I assumed they were going to be labor intensive. They're actually surprisingly easy (and fast) to make though! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prepare the filling. To make the simple, yet flavorful filling, you'll mashed together the black beans and seasonings (chili powder, oregano, and cumin), along with a little water. Then you'll stir in the corn and cheese, plus hot sauce if you'd like some heat. This habanero sauce is my favorite, but Cholula or Tapatio would also work great.
- Roll the taquitos. Next, grab your corn tortillas. You'll heat them in your microwave first so they don't crack when rolling. Once they're warm, place the filling on the bottom third of the tortilla, then roll it up. Repeat this process with the remaining tortillas and filling, then brush the rolled tacos with a little oil (this helps them get nice and crunchy).
- Bake. Finally, you'll bake them until the tortillas golden and crisp. Don't worry if you get a few cracks as they bake, it's totally normal (and they'll still taste amazing). While the tortillas bake, you can make the easy Avocado Cream dipping sauce. I used my food processor, but if you don't have one, mash up the ingredients instead.
Serve these easy Bean and Cheese Taquitos with your choice of toppings and sauces. You'll find lots of ideas below!
Toppings + Sauces
Now for the fun part ... choosing the toppings and sauces! I kept it fairly simple, but you can get creative. Here are some other ideas:
- Thinly Sliced Cabbage
- Diced Tomatoes
- Chopped Cilantro
- Sliced Green Onions
- Crumbled Cheese, like Queso Fresco
- Sliced Jalapeños (Fresh or Pickled)
- Crema (Mexican Sour Cream)
- Homemade Guacamole
These Baked Taquitos make an excellent appetizer. Take it easy and serve them with chips, salsa, and guacamole, or add some other Mexican inspired appetizers, like this Mexican Baked Spinach Dip or these Mini Tostadas. Pair with my Easy Beergaritas or Spicy Palomas, and you have a party!
Don't save these crunchy rolled tacos just for parties though! They also make a great snack, or you can serve them for a fun meal (pair with this Roasted Sweet Potato Salad or this Mexican Kale Salad).
If you loved this Vegetarian Taquitos Recipe, make sure to check out all of my taco recipes:
- Easy Black Bean Tacos
- Portobello Poblano Tacos
- Korean Tofu Tacos
- Black Bean and Egg Tacos
- Easy Tofu Tacos
- 25 Vegetarian Taco Recipes
If you're looking for more Tex Mex and Mexican recipes, you'll also love these Roasted Veggie Fajitas (or these creative Halloumi Fajitas), Black Beans and Rice, Vegetarian Breakfast Enchiladas, Mexican Breakfast Tostadas, and these tasty Mini Bell Pepper Nachos!
Black Bean Taquitos
- nonstick cooking spray
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ⅓ cup corn kernels, fresh or frozen (thaw, if frozen)
- ½ cup shredded cheddar cheese
- hot sauce, to taste
- 12 corn tortillas
- 2 tablespoons extra virgin olive oil
For Avocado Cream:
- 1 large avocado, peeled, pitted, and roughly chopped
- 2 tablespoons lime juice
- ⅓ cup sour cream
- toppings and sauces of your choice (tomatoes, cilantro, cheese, salsa, etc.)
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Add black beans, chili powder, cumin, oregano, and salt, plus 1 tablespoon water to a medium bowl. Mash until about ¾ smooth.
- Stir corn and cheddar into black beans. Season with hot sauce (and more salt, if desired) to taste.
- To heat tortillas, you'll need 2 square pieces of paper towel. Wet one, then squeeze 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.
- Place a 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, then brush taquitos with olive oil.
- Bake taquitos for about 20 to 25 minutes, or until lightly browned and crisp.
Prepare Avocado Cream:
- While taquitos cook, add avocado, sour cream, and lime juice to a food processor. Process until smooth, then season to taste with salt.
- Sprinkle taquitos with your choice of toppings, then serve with Avocado Cream for dipping. Enjoy!