Black bean taquitos. So lovely you’re not even going to notice that they’re vegetarian. But your guests will appreciate the fact. And you’ll appreciate the taste.
How to Freeze Taquitos Properly
To assemble and freeze these taquitos for later use, bake the taquitos for just 5 minutes and then let them cool completely. Arrange them on a cool baking sheet and freeze until firm before transferring them to a resealable plastic bag or container. To reheat, place on a baking sheet lined with parchment paper or lightly oiled and slide into an oven preheated to 425°F (218°C) until hot and golden brown, 15 to 20 minutes.
Black Bean Taquitos
- Quick Glance
- 20 M
- 40 M
- Makes 10
Preheat the oven to 425°F (218°C). Line a baking sheet with foil.
Heat a large skillet over medium heat. Once the skillet is hot, add the oil and onion, season with a pinch each salt and pepper, and cook until barely softened, 2 to 3 minutes. Add the garlic and cook until the onion is translucent and ever so slightly brown at the edges, 5 to 6 minutes total.
Add the drained black beans, drained green chilies, cumin, chili powder, salt and pepper, and salsa and stir to combine. Use a wooden spoon or potato masher to smash most of the black beans so the filling becomes sorta thick and cohesive. Taste and adjust the seasonings as needed. Cook for 2 to 3 minutes. Remove from the heat and set aside.
To make the tortillas softer, place a dry skillet over medium-low heat and warm the tortillas, one at a time, flipping as necessary. You will have much more control and less chance of the tortillas splitting when you patiently warm them one at a time rather than warming them all at once. Wrap the warmed tortillas in a clean towel as soon as they come out of the skillet.
Fill the tortillas, 1 at a time, with a small amount (2 to 3 tablespoons) of black bean and green chili mixture and roll it into a tight, cigar-like shape. Place the filled tortilla, seam side down, on a foil-lined baking sheet slicked with oil. Repeat until all the filling is used—about 10 taquitos, depending on the size of your tortillas. Be sure to spread the taquitos in a single layer on the baking sheet so they can brown on all sides. Brush the tortillas with oil, turning to coat them completely.
Bake the taquitos for 14 to 17 minutes, until crisp and golden brown. Serve immediately, either as-is or with guacamole, lime wedges for squeezing, and salsa. (For those of us who love spice, be sure to use a hot salsa as this recipe may lack the amount of spice we crave.
Recipe Testers' Reviews
If you're looking for a lighter, vegetarian version of a taquito, this black bean taquitos recipe works well. The filling was very easy to put together and had a lot of good flavor with just the right amount of spice from the green chilis. I preferred to keep this recipe as light as possible so I opted not to fry the tortillas in oil before rolling them. I wrapped up the tortillas in a damp cloth and microwaved them for 30 seconds. These corn tortillas split apart after rolling and burst wide open while baking. About halfway through rolling the taquitos, they started to split open. The last 5 taquitos I rolled, I used the tortillas right out of the package without heating them. The unheated tortillas rolled and held without minimal splitting although they still split open in the oven. The appearance certainly didn't affect the flavor though. While they didn't look pretty, they tasted really good. The bottom of the taquito got pretty brown and crispy and they were difficult to cut with a knife. It was actually easier to eat them with your hands. I think these would taste really good with some shredded Jack or Cheddar cheese mixed in with the filling. I served the finished taquitos with fresh guacamole, salsa, and a little sour cream and they were delicious. I used 8-inch corn tortillas.
These black bean taquitos are a super easy and quick appetizer or even a weekend light dinner made almost completely out of the pantry based on staples you always have on hand. Bonus points for being vegan. The only thing I might suggest is to add the garlic after you have given the onions a few minutes, as the garlic wanted to brown before the onions were translucent, so I needed to keep them moving. Smashing the beans gave me an excuse to properly use my machacadora (wooden bean smasher). You can taylor the spiciness to your taste—I happened to only have a very hot salsa on hand, and was worried that it would be too much, but it mellowed and worked perfectly with my simple guacamole. This would work for 4 to 5 people for appetizers or could be dinner for two at the end of a weekend of yardwork! I think these would work with any “meaty” bean (though black beans are a terrific base to get the proportions and technique down with.