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.
Black bean taquitos. Cheap. Quick. Freezer-friendly. And so darn delicious folks won’t even notice they’re vegan. Need we say more?–Renee Schettler Rossi
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
- 1 tablespoon (15ml) mild olive oil, grapeseed oil, or coconut oil, plus more for brushing
- 3 small garlic cloves (1 tablespoon/6 grams), minced
- 1/2 white or yellow onion (55 grams), diced (about 1/2 cup)
- One 15-ounce (425 gram) can black beans, drained but not rinsed
- One 4-ounce (113 gram) can chopped mild green chilies, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Healthy pinch each sea salt and black pepper
- 1/4 cup (64 grams) chunky red salsa
- About 10 corn tortillas, preferably 6 inches in diameter
- Guacamole, for serving (optional)
- Fresh lime wedges, for serving
- Salsa, for serving
- 1. Preheat the oven to 425°F (218°C). Line a baking sheet with foil.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.