Black Bean Taquitos with Avocado Pico.
Current biggest craving: black bean taquitos!
I have been SO excited to share this recipe with you. I mean, these baked taquitos are just to die for! I’m actually annoyed they are not in front of me right now.
First, the black bean mixture. It’s a saucy, flavorful filling that reduces as it cooks. Once baked inside the taquitos, it is almost like refried beans but with a bit more texture. It’s so flavorful that you won’t even know it doesn’t have cheese.
YES. I know. No cheese in here!
It was accidental, and we made the taquitos and baked a batch and they tasted so good. Then I was like, um, oh wow… no cheese?
They don’t even need it.
Unless you want to do something wild and dip them in the cauliflower queso.
(Sidebar: that’s delicious. We might have done it. A lot.)
I like to use corn tortillas because while a few may crack or break during cook time, it’s nothing like how a flour tortilla would crack. The corn tortillas are a bit more flexible and they get crispier in the oven too.
On the side, I love to make a quick avocado pico. This is a staple I make nearly every single week with our dinner. Sometimes I add avocado, sometimes I don’t.
I also like to make it an hour or so before we eat, because the lime juice and tomatoes get all juicy and salsa-like. It’s has a lot of flavor and adds so much to the top of the taquitos!
These are great as a snack or appetizer for a party because you can make a batch right before things start, and they tend to stay warm. The insides hold the heat so they are really great for a starter.
But my personal favorite is having these for dinner. They feel like a splurge. They are different from our normal weeknight meals. Most taquitos I’ve made in the past are nothing I would consider “healthy” – (hello, pineapple pork taquitos in Serously Delish that are SO good), but these are satisfying and not… terrible for us.
As usual, Eddie considers these to be a side dish. I’ve been making them on a night where he already has leftovers of some sort.
They check all the boxes for me! Lots of flavor, tons of texture, super satisfying. I need nothing else.
Baked Black Bean Taquitos
Baked Black Bean Taquitos
Ingredients
- 2 (14 ounce) cans black beans, drained and rinsed
- ½ red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- pinch of cayenne pepper
- pinch of salt
- freshly cracked black pepper
- 1 cup low-sodium vegetable stock
- 1 lime, juiced
- 12 4-inch corn tortillas
- 2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
- fresh cilantro, for serving
- shredded lettuce, for serving
avocado pico
- 2 cups grape tomatoes, quartered
- ½ red onion, diced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lime, juiced
- 1 or 2! avocados, chopped
Instructions
- Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).
- Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.
- About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.
- Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
- Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.
avocado pico
- Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Now just desperately want taquitos for breakfast.
59 Comments on “Black Bean Taquitos with Avocado Pico.”
NO CHEESE?!?!?! I trust you, so I’ll trust you that these awesome taquitos don’t need any cheese ;)
xoxoxo
They look delicious!! Thanks for instructions on the tortillas. I am notorious for breaking them!!
thanks ladonne!
Pingback: Taquitos Recipe - Baked Black Bean Taquitos with Avocado Pico - Kitchenpedia.co
Yeah, I probably can’t get away with these as a main dish either with my S.O. unless he already has leftovers, but our fave way to use up leftovers of steak or chicken is to make fajitas. These would be perfect alongside fajitas!! But I’m also dreaming of adding pork to these too!
yesss they are so good with pork!
Anyone can make taquitos, this recipe is not so special. And you can put whatever you want in taquitos, simple for anyone to make.
Also the pico should be diced smaller or smash the avocado, so you can pick up with the taquito and not have to eat with a fork.
thanks for your kind opinion. never said they are special but we sure love them!
Wow, what a comment. I definitely can’t just make taquitos, and I’m super excited to have found this recipe. Going to make these tonight to have for lunches this week. Was totally in a nothing-sounds-good rut before I saw this. Thanks for making and sharing this and all your other recipes! <3
Rude and unnecessary comment. These look great Jessica!
Ugh I agree with you! I made these and they were awesome and I never would have thought of this! Jessica rocks!
thanks guys! xo
Agree! Absolutely unnecessary and rude comment. If you don’t need her recipe just don’t use it. I, for one, am super excited about this recipe :) Sure, anyone can make taquitos, but I’ve never thought of putting black beans in mine and it’s an exciting new way of using up those black beans that are waiting for their perfect culinary home. About the pico, Jessica likes hers chunky, but feel free to customize your own without putting her down.
One of the best arguments I’ve seen for Comment Moderation.
I am so disappointed in our dinner for tonight now! These look so good they are definitely on the menu Friday to go with some Margs for National Margarita Day.
thanks lauren!!
Pingback: Black Bean Taquitos with Avocado Pico. – recipequicks
I saw these this morning and had to make them for dinner. They were simple and so tasty. I love that you always give your own twist on meals and honestly and truly it inspires me to cook! Thank you for your never ending ideas!!!
thank you so much! glad you liked them!
Omg! These look AMAZING! Did you use a certain brand of corn tortillas? The ones I buy tend to fall apart, I can’t imagine rolling them ;)
so my favorite are la tortilla factory, but they were actually out of them. for these, i used organic mission corn tortillas!
Looks amazing. What is the nutritional value?
i don’t calculate the nutritional value, but you can def plug everything in to an online calculator based on the ingredients you use!
Um, yum!!! I feel like this would be an awesome way to sneak the black beans past those bean-haters (such as my husband)! Definitely going to give these a try!
thanks ashlyn!!
I am on WW and love recipes like this that fit well on the plan, but are also delicious. I am waiting for mine to come out of the oven now. The black bean filling tastes fabulous! Thanks for posting, because I never would have thought to do this before.
so glad you liked them!! thank you!
these are so good! i love the flavor and always love a recipe that doesn’t rely on meat. :)
Made this tonight and it was so fresh and fabulous! I use plain black beans inside of quesadillas often, but I have never made taquitos and I have never taken my black beans to this level, with spices and bell pepper and onion! My corn tortillas were not working with me so I used flour and they were completely delicious! Thank you for the recipe!
Do you think these could be made and frozen for later? They look delicious.
Pingback: Friday Faves | foodiecrush
Pingback: 10 Recipes To Try | ¡HOLA! JALAPEÑO¡HOLA! JALAPEÑO
I could definitely get down with these taquitos – especially if they’re paired with that heavenly cauli queso OMG! :p
I made these for dinner last night, so easy and delicious! Instead of canned beans, I cooked mine from dry in my Instant Pot and then let them simmer for a few minutes in a saucepan. I am definitely adding this to my regular rotation!
Pingback: Let's Talk Tuesday #73 - The Blessed Mess
Do you think you could freeze these? I’m making some freezer meals and think this would be a perfect vegetarian snack to have and just warm up in the oven. Thanks
Pingback: Black Bean Tostadas - Black Bean Tostadas with Summer Veggies
Pingback: Black Bean Tostadas with Summer Garden Veggies. - TheDirtyGyro
Pingback: Black Bean Tostadas with Summer Garden Veggies. - Cravings Happen
Pingback: Nachos with Black Beans, Quinoa & Kale - Snippets & Smoothies
Wow! Made mine from dry beans cooked in an instant pot that I let cool. I used both black and red beans. Amazing, wlll definatley add to our meals. Thank you for sharing.
Looks great, I will add this to my Meatless Monday rotation.
I tried making these but they didn’t reduce down. They stayed really liquid-y. What would you recommend to fix this?
Hi! My grandchildren will love these!! Do you think there would be any advantage in cooking them in an air fryer?M
Wonderful recpe! I added frozen corn. Hint* to keep tottiillas from breaking gently warm in microwave for a few seconds and place between paper towels to keep warm. Warm tortillas won’t crack. Thanks for sharing this tastty recipe.
I have leftover taco meat in the fridge and am going to make these today for apres ski!
Pingback: What To Eat This Week: 1/26/20 – specialslice.site
Pingback: What To Eat This Week: 1/26/20 – yumism.site
These look delicious! Planning to make them as a Super Bowl snack. Do you think these could be made and baked earlier in the day and then warmed in the oven right before serving? Thank you!
Yes, yes, yes! These were oh so tasty! I made myself the taquitos, but my kids wanted a quesadilla so I used the same mixture to make their quesadillas. I gobbled up every morsel of the taquitos and they inhaled their quesadillas. Loved that the bean mixture is versatile enough to use on anything! Thanks!
Pingback: 32 Weeks of Menu Plans! That’s 224 Different Dinner Ideas For 2021! - xgirlfriend
Pingback: What To Eat This Week: 1/31/21. | bakkbenchersnetwork.com
Love these!! My husband and I tend to eat vegan/vegetarian during the week and these are perfect. Don’t miss the cheese at all!
SUCH a good recipe! These are so easy to make and nice that all the ingredients are common household items. I made these for dinner last night, and they were so good that I used my leftover bean mix and made some more for lunch today. After I let the bean mix cool, I mashed the beans a little bit and added about a tablespoon of cream cheese to add some more thickness and creaminess before making the taquitos. Instead of the pico (didn’t have tomatoes, so sad) I made a little cole slaw with shredded lettuce, sour cream, lime juice, and cilantro and use that for my topping. Next time I’ll make sure I have tomatoes for the pico, it sounds so good!!
I make these all the time! One of my fav vegan meals.
These look so good! If I wanted to freeze these should I freeze before I bake you think? These would be so nice to have for a quick lunch or dinner for the kids.
We are big on black bean Mexican dishes in this house! Cannot wait to try Jessica! Do you flip the taquitos half way through the baking time for crispness?
i don’t! they get super crispy all around even without flipping.