Black Bean Cheese Taquitos
There’s something undeniably comforting about crispy taquitos filled with a savory blend of black beans, cheese, and vibrant veggies. These Black Bean Cheese Taquitos are not only simple to make, but they also bring a burst of flavor to your table, making them perfect for a weeknight dinner or a festive gathering. With a handful of wholesome ingredients, you’ll have a dish that pleases both the palate and the eye.
Why Black Bean Cheese Taquitos is Worth Your Time
What makes Black Bean Cheese Taquitos truly special? For starters, they’re packed with nutrition from black beans and veggies, ensuring you’re not just indulging but also fueling your body with good food. The crispy exterior of the taquitos contrasts beautifully with the creamy, cheesy filling, creating a delightful texture for every bite. Plus, they’re incredibly versatile; serve them as a snack, appetizer, or main dish, and watch them disappear in no time!
Ingredients at a Glance
- 1 (15 oz) can black beans, rinsed and drained
- 1 small red bell pepper, chopped
- 1 cup fresh or frozen corn
- 1/2 cup chopped cilantro
- 1 tablespoon lime juice
- 1 green onion, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Kosher salt and black pepper to taste
- 20 (6-inch) corn tortillas
- 1 1/2 cups shredded cheddar, Mexican, or pepper jack cheese
- Chopped lettuce, for serving
- Sliced green onions, for garnish
- Pico de gallo, for serving
- Guacamole, for serving
- Sour cream or plain Greek yogurt, for serving
- Shredded cheese, for topping
- Queso fresco, for garnish
- Salsa, for serving
Gear Checklist
- Baking sheet: For crisping up the taquitos in the oven.
- Mixing bowl: To combine your filling ingredients.
- Skillet: For warming the tortillas to make them pliable.
- Spatula or tongs: To flip the taquitos while baking.
Black Bean Cheese Taquitos, Made Easy
Step 1: Prepare the Filling
In a mixing bowl, combine the rinsed black beans, chopped red bell pepper, corn, cilantro, lime juice, sliced green onion, chili powder, ground cumin, garlic powder, paprika, and a sprinkle of kosher salt and black pepper. Mix everything until well combined, ensuring the beans are slightly mashed but still have some texture.
Step 2: Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing. If you have a large batch, you can keep them warm in a clean kitchen towel.
Step 3: Assemble the Taquitos
Take a warm tortilla and place about 2 tablespoons of the black bean mixture in the center. Sprinkle 2 tablespoons of shredded cheese on top. Roll the tortilla tightly around the filling, tucking in the ends as you go. Repeat this process until all the filling is used.
Step 4: Bake the Taquitos
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the rolled taquitos seam-side down. Lightly spray or brush the tops with olive oil to help them crisp up. Bake for about 20 minutes or until the taquitos are golden brown and crispy.
Step 5: Serve and Enjoy
Once baked, remove the taquitos from the oven and let them cool for a couple of minutes. Serve them hot with chopped lettuce, sliced green onions, pico de gallo, guacamole, sour cream or Greek yogurt, shredded cheese, queso fresco, and salsa for dipping.
Dietary Swaps & Alternatives
- Vegan: Substitute the cheese with a dairy-free cheese alternative and use plant-based yogurt or guacamole.
- Gluten-Free: Ensure the corn tortillas are certified gluten-free.
- Spicy: Add jalapeños or a dash of hot sauce to the filling for a kick.
- Extra protein: Mix in cooked quinoa or lentils for added nutrition.
Troubleshooting Tips
- If your taquitos are falling apart, try not to overfill them and ensure the tortillas are adequately warmed.
- For crispier taquitos, bake them a few minutes longer, keeping an eye on them to avoid burning.
- If they stick to the baking sheet, make sure to use parchment paper or a silicone baking mat.
- For a more flavorful filling, let the mixture sit for 15 minutes after mixing to allow the spices to meld.
Keep-It-Fresh Plan
To keep your Black Bean Cheese Taquitos fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the assembled but unbaked taquitos in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the cooking time.
Popular Questions
Can I use other types of beans?
Absolutely! While black beans provide a lovely flavor, you can substitute them with pinto beans or white beans for a different twist on the filling.
How can I make these taquitos more filling?
For a heartier option, add cooked shredded chicken or beef to the filling. A Chicken Flautas recipe is a great alternative if you’re looking for a meatier option.
Can I fry these taquitos instead of baking them?
Yes! If you prefer a fried version, heat oil in a deep skillet and fry the taquitos until golden brown and crispy. Be sure to drain them on paper towels afterward.
What should I serve with taquitos?
These taquitos pair wonderfully with fresh sides like a simple salad, Mexican Bean Dip, or even a refreshing fruit salsa for a sweet contrast.
Quick Weeknight Wins
- Beef Enchilada Recipe – Another delicious way to enjoy bold Mexican flavors.
- Chicken Flautas – Perfect for those who love a crispy, meaty option.
- Stuffed Bell Peppers – A colorful and nutritious alternative.
- Vegetable Quesadillas – Quick and satisfying for a busy night.
Wrap-Up
When it comes to comfort food that’s easy to prepare and bursting with flavor, Black Bean Cheese Taquitos are hard to beat. They’re a great way to use pantry staples while satisfying your cravings for something crispy and cheesy. Whether you’re hosting friends or enjoying a cozy night in, these taquitos are sure to impress and leave everyone asking for seconds. Enjoy this delightful dish with your favorite toppings, and don’t forget to keep the recipe on hand for those busy weeknights!
Black Bean Cheese Taquitos
Ingredients
Equipment
Method
- In a mixing bowl, combine the rinsed black beans, chopped red bell pepper, corn, cilantro, lime juice, sliced green onion, chili powder, ground cumin, garlic powder, paprika, and a sprinkle of kosher salt and black pepper. Mix everything until well combined, ensuring the beans are slightly mashed but still have some texture.
- In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing. If you have a large batch, you can keep them warm in a clean kitchen towel.
- Take a warm tortilla and place about 2 tablespoons of the black bean mixture in the center. Sprinkle 2 tablespoons of shredded cheese on top. Roll the tortilla tightly around the filling, tucking in the ends as you go. Repeat this process until all the filling is used.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the rolled taquitos seam-side down. Lightly spray or brush the tops with olive oil to help them crisp up. Bake for about 20 minutes or until the taquitos are golden brown and crispy.
- Once baked, remove the taquitos from the oven and let them cool for a couple of minutes. Serve them hot with chopped lettuce, sliced green onions, pico de gallo, guacamole, sour cream or Greek yogurt, shredded cheese, queso fresco, and salsa for dipping.
Notes
- For a vegan option, use dairy-free cheese and plant-based yogurt.
- Ensure the corn tortillas are gluten-free for a gluten-free version.
- Add jalapeños for a spicy kick!
