If you are craving a snack that is flavorful, satisfying, and delightfully crunchy, look no further than this Easy Black Bean Taquitos Recipe. These golden-baked rolls are packed with a creamy, spiced black bean and cheese filling, wrapped snugly in warm, soft corn tortillas that bake up crisp and irresistible. Whether you’re whipping up a quick after-school snack, entertaining friends, or just want a fun way to enjoy Mexican-inspired flavors, this recipe offers a perfect blend of ease and deliciousness that will have everyone reaching for seconds.
Ingredients You’ll Need
This Easy Black Bean Taquitos Recipe relies on a handful of straightforward ingredients that work together beautifully to create layers of flavor and texture. Each component shines through, from the heartiness of the black beans to the melty cheese and the subtle spice blend that gives it a nice kick.
- Black beans (1 can, 15 oz): Provides a creamy, protein-packed base with a subtle earthy flavor.
- Shredded cheese (1 cup): Cheddar, Monterey Jack, or your favorite blend adds gooey richness that holds the filling together.
- Ground cumin (1/2 teaspoon): Brings a warm, slightly smoky note that elevates the beans.
- Chili powder (1/2 teaspoon): Adds gentle spice and depth without overwhelming the dish.
- Garlic powder (1/2 teaspoon): Infuses a savory aroma that rounds out the filling beautifully.
- Salt (1/4 teaspoon): Balances the flavors perfectly.
- Black pepper (1/4 teaspoon): Sprinkles a bit of heat and complexity.
- Fresh lime juice (1 tablespoon, optional): Brightens the filling with a fresh, citrusy pop.
- Small corn tortillas (8-10, softened): The ideal vessel for rolling — their softness ensures they don’t crack during assembly.
- Olive oil (1-2 tablespoons): Brushed on top for crisping and a beautiful golden finish.
- Fresh cilantro (for garnish, optional): Adds a burst of herbal freshness when serving.
- Salsa, sour cream, and guacamole: Perfect dippers that complement the crispy taquitos with creamy and tangy contrasts.
How to Make Easy Black Bean Taquitos Recipe
Step 1: Prepare the Filling
Start by draining and rinsing your black beans to remove any excess sodium and preservatives. Then, mash them lightly, leaving some chunks intact to create a nice, varied texture. Mixing in shredded cheese and the fragrant spices—cumin, chili powder, and garlic powder—brings that lovely savory aroma and warm flavor that makes these taquitos irresistible. Don’t forget a touch of salt and pepper to season it right, and if you like a hint of brightness, a splash of fresh lime juice adds a subtle zing that wakes up the filling.
Step 2: Warm the Tortillas
Softening the corn tortillas is a crucial step to ensure they roll easily without cracking or breaking. Warm them on a skillet for about 20-30 seconds on each side until they become pliable and warm to the touch. This gentle warming step makes rolling much simpler and helps the taquitos hold their shape during baking.
Step 3: Assemble the Taquitos
Place about 2 to 3 tablespoons of the black bean mixture in a line down the center of each warmed tortilla. Roll them up snugly, tucking in the sides as you go, to form tight little cylinders. A tight roll means they won’t unravel while cooking and ensures every bite is full of flavorful filling.
Step 4: Prepare for Baking
Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Arrange the rolled taquitos seam side down and place them a little apart to let the air circulate, so every surface crisps up evenly. Brushing the tops lightly with olive oil before baking helps develop that irresistible golden color and crunch we all love in taquitos.
Step 5: Bake the Taquitos
Bake your taquitos at 400°F for 15 to 20 minutes. To ensure an even golden crispiness, flip them halfway through the baking time. Keep an eye on them—they’re done when they’re blistered and golden brown with a satisfying crunch.
Step 6: Serve
Once out of the oven, give them a moment to cool slightly so they hold together perfectly when you pick them up. Serve these Easy Black Bean Taquitos Recipe stars with sides of salsa, guacamole, or sour cream and sprinkle fresh cilantro on top for a vibrant finish that invites everyone to dig in.
How to Serve Easy Black Bean Taquitos Recipe
Garnishes
Fresh garnishes take these taquitos from simple to spectacular. Bright, chopped cilantro adds a fresh herbaceous note, while a squeeze of lime over the top can add zesty brightness. A drizzle of tangy crema or sour cream pairs beautifully with the crispy exterior, balancing richness and crunch.
Side Dishes
These taquitos pair wonderfully with classic Mexican sides like Mexican rice or a fresh, crunchy slaw for contrast. A bowl of black bean soup or a colorful corn salad also complements the bold flavors and adds a wholesome touch to the meal.
Creative Ways to Present
For a fun twist, slice the taquitos into bite-sized pinwheels and serve them on a platter as a party appetizer. You can also layer them in a casserole dish with enchilada sauce and cheese, then bake for a delicious taquito bake variation. Either way, their visual appeal and taste will make them the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover black bean taquitos in an airtight container in the refrigerator for up to 3 days. Keeping them crisp is easier if you place a paper towel in the container to absorb any moisture. When you’re ready to enjoy, reheat until warmed through and crispy again.
Freezing
You can freeze these taquitos before baking by arranging them on a tray and freezing until solid. Then transfer to a freezer bag or container for up to 2 months. Bake them from frozen by adding a few extra minutes to the baking time to enjoy crispy taquitos anytime you want a quick snack.
Reheating
To reheat, place the taquitos on a baking sheet and warm in a 375°F oven for 8 to 10 minutes, flipping halfway to preserve their crisp edges. Avoid microwaving if you want to keep that perfectly crunchy exterior.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap the shredded cheese for a vegan cheese alternative or leave it out entirely. The black bean mixture is flavorful enough on its own, and you’ll still get fantastic texture and taste.
Can I use flour tortillas instead of corn?
You can, but corn tortillas provide that authentic texture and flavor. If using flour tortillas, be sure to warm them well to prevent tearing when rolling, and expect a slightly different crunch.
How spicy are these taquitos?
These taquitos have a mild warmth from the chili powder and cumin, perfect for most palates. You can always increase the chili powder or add a pinch of cayenne for more heat.
Is it necessary to brush olive oil on top?
Brushing olive oil helps achieve a golden, crispy finish in the oven, but you can omit it for a lighter version. Just know the texture might be less crunchy without the oil’s help.
Can I prepare the filling in advance?
Yes, the filling can be made a day ahead and stored in the fridge. This saves time when assembling your taquitos and allows the flavors to meld even more deliciously.
Final Thoughts
This Easy Black Bean Taquitos Recipe is a fantastic way to enjoy a delicious homemade snack that feels special without being complicated. Its fantastic combination of creamy beans, melty cheese, and crispy tortillas never fails to delight. I encourage you to give this recipe a try—you might just find yourself making these taquitos again and again, happily sharing them with friends and family.
Print
Easy Black Bean Taquitos Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Easy Black Bean Taquitos are a quick, delicious snack perfect for any time of day. Made with a flavorful black bean and cheese filling seasoned with cumin, chili powder, and garlic, then rolled tightly in soft corn tortillas and baked until golden and crispy. Serve with salsa, guacamole, or sour cream for a satisfying treat that’s vegetarian and packed with protein and fiber.
Ingredients
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)
Tortillas
- 8–10 small corn tortillas (softened)
- 1–2 tablespoons olive oil (for brushing)
To Serve
- Fresh cilantro for garnish (optional)
- 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. Stir in the shredded cheese, cumin, chili powder, garlic powder, salt, pepper, and lime juice if using. Mix well until combined.
- Warm the Tortillas: Heat a skillet or griddle over medium heat. Lightly warm each corn tortilla for 20-30 seconds on each side until soft and pliable to prevent cracking while rolling.
- Assemble the Taquitos: Place about 2-3 tablespoons of the black bean mixture in the center of each tortilla in a line. Roll the tortillas tightly around the filling to form taquito shapes.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Place the rolled taquitos seam side down on a baking sheet lined with parchment paper or a silicone mat, spacing them apart for even crisping. Brush the tops lightly with olive oil.
- Bake the Taquitos: Bake the taquitos for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
- Serve: Remove from the oven and let cool for a minute. Serve hot garnished with fresh cilantro and accompanied by salsa, guacamole, or sour cream.
Notes
- Softening the tortillas before rolling is essential to prevent cracking.
- For extra crispiness, flip taquitos halfway through baking.
- Lime juice adds brightness but is optional.
- Customize fillings with additional veggies or spices as desired.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
