Go Back

Baked Black Bean Taquitos

Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal!
4.92 from 24 votes
Leave a Review »

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!
Instagram

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!