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
- 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
- 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
- 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.
- 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!
Now just desperately want taquitos for breakfast.