Description
Easy Black Bean Taquitos are a quick and flavorful snack made with mashed black beans, cheese, and spices wrapped in soft corn tortillas, then baked until crispy. Perfect for a satisfying and wholesome bite, these taquitos are great served with salsa, sour cream, and guacamole.
Ingredients
Scale
Filling
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice (optional)
Taquitos
- 8-10 small corn tortillas (softened)
- 1-2 tablespoons olive oil (for brushing)
To Serve (optional)
- Fresh cilantro for garnish
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare the Filling: In a medium bowl, mash the black beans with a fork or potato masher, leaving some chunks for texture to add a hearty bite to the filling.
- Mix the Filling: Stir in the shredded cheese, ground cumin, chili powder, garlic powder, salt, black pepper, and fresh lime juice if using. Mix everything until well combined to ensure even flavor in every bite.
- Warm the Tortillas: Lightly warm the corn tortillas in a dry skillet or microwave until soft and pliable, which makes rolling the taquitos easier without cracking.
- Assemble the Taquitos: Spoon about 2 tablespoons of the black bean mixture near the edge of each tortilla. Roll tightly starting from the filled edge to form a cylindrical shape, securing the filling inside.
- Prepare for Baking: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or lightly greased. Brush each taquito lightly with olive oil to promote crispiness during baking.
- Bake the Taquitos: Preheat the oven to 425°F (220°C). Bake the taquitos for 15 to 20 minutes or until crisp and golden brown, flipping halfway through for even cooking.
- Serve: Remove from the oven and garnish with fresh cilantro if desired. Serve hot with salsa, sour cream, and guacamole on the side for dipping.
Notes
- Softening tortillas before rolling prevents cracking.
- For extra crispiness, broil for 1-2 minutes after baking, watching closely to avoid burning.
- Adjust spices according to taste preference.
- Leftover filling can be used as a dip or taco filling.
- Use gluten-free corn tortillas to ensure the recipe remains gluten-free.
