Easy to make, full of flavor, and delicious, these Black Bean Taquitos are a terrific family-friendly meal!
When it comes to a hearty meal that is inexpensive and quick to make, be sure to add these bean and cheese taquitos to your meal planning list.
Bean & Cheese Taquitos
With the high cost of making family meals, it’s important to remember that beans are affordable and make a terrific substitute for meat -including in recipes like taquitos.
Beans are also really great to add to the kid’s daily meals because they’re a big dose of fiber and protein – which will give their bodies the energy to fuel through the day!
You can easily add a simple side salad or top the taquitos with spicy guacamole to round out this epic meal.
Budget-Friendly Meatless Meal
Using beans as a meat substitute is a great swap in many of our favorite recipes, and it makes them more budget-friendly.
Luckily, black beans offer so many health benefits, such as heart health, bone health, and more – which makes them a great option to save money and feed the kids something healthy.
If an affordable weekly plan is helpful, check out my meatless meal plan to help with more easy, budget-friendly meatless recipes, including a done-for-you shopping list.
Ingredients
I told you that this taquito recipe was simple, right? Here are the easy ingredients that you’ll need to get started:
- Canned black beans: be sure to rinse them off before using them.
- Frozen corn kernels: you’ll want to thaw them before adding them to the recipe.
- Salsa or pico de Gallo: your choice!
- Shredded Monterrey Jack cheese: use any type of shredded cheese that you’d like.
- Cumin: perfect for adding a pop of flavor.
- Garlic powder: if you have minced garlic, that would work well, too.
- Corn tortillas: flour tortillas are another delicious option.
Make sure to check the recipe card below for the full directions and ingredient measurements.
How to Make Black Bean Taquitos
In just over 30 minutes, you’ll have a delicious meal for the family!
- Preheat
Position the baking rack in the middle of the oven, and preheat to 400F. Line a baking sheet with parchment paper. - Combine
In a large bowl, combine the beans, corn, salsa, cheese, cumin, and garlic powder, and stir to evenly distribute the ingredients. - Soften the tortillas
Soften 2-3 tortillas at a time by placing them in between 2 damp paper towels and microwaving for 20 seconds. Alternatively, you can warm them on a heated griddle. - Add the mixture
Place the warmed tortillas onto a flat surface and add 2 tablespoons of the filling mixture onto one edge of each tortilla. Roll the tortilla into itself and transfer it to the lined baking pan. - Place the toothpick
Use a toothpick to secure each taquito in place. Repeat the process with the remaining tortillas and filling. - Bake
Brush or spray the taquitos with oil, and bake for 22-25 minutes until the tops are golden brown and the tortillas are crispy.
See why we love this taquito recipe? It’s fast and simple!
Rolling Taquitos
Rolling the taquitos the right way is important, so all that delicious filling doesn’t fall out, and while they’re still delicious, we want to keep the taquitos all rolled up.
Once you add the mixture, you need to then fold the tortilla into itself and then place the tortilla seam down in the baking pan.
How to Keep them Together
While there are options to keep the taquitos all rolled up while baking, using a toothpick seems to be the best and easiest option.
Once the tortillas are rolled and placed on the baking pan, just insert the toothpick through the tortilla in the middle of the taquito, making sure that it’s sticking through the two seams on the bottom side.
The taquitos bake with the toothpicks in place, and all you have to do is remove them right before serving.
Can You Freeze Black Bean Taquitos
Yes, you can freeze black bean taquitos before they’re baked. I like to assemble them, roll them up, hold them together with a toothpick, and then freeze them on a lined baking sheet. Once frozen, transfer them to a labeled zip bag or container with baking temperature and time.
When it’s time to cook them, the best way is to thaw them in the fridge, then bake them in the preheated oven as directed.
To reheat leftover taquitos, just warm them up in the microwave for about 30-45 seconds. Make sure that they’re heated all the way through, and enjoy!
What to Serve with Homemade Taquitos
These taquitos are perfect for serving with Cilantro Lime Cauliflower Rice or even Cheesy Cauliflower Rice!
PrintBest Black Bean Taquitos
Easy to make and super delicious, these black bean taquitos are an affordable meatless meal option.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12
- Category: Dinner
- Method: Oven
- Cuisine: Meatless
- Diet: Vegetarian
Ingredients
- ¾ cup canned black beans, rinsed and drained
- ½ frozen corn kernels, thawed
- ¼ cup salsa or pico de gallo
- 1 cup shredded Monterrey Jack cheese
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 12 8-inch corn tortillas
Instructions
- Position the baking rack in the middle of the oven, and preheat to 400F. Line a baking sheet with parchment paper.
- In a large bowl, combine the beans, corn, salsa, cheese, cumin, and garlic powder, and stir to evenly distribute the ingredients.
- Soften 2-3 tortillas at a time by placing them in between 2 damp paper towels and microwaving for 20 seconds. Alternatively, you can warm them on a heated griddle.
- Place the warmed tortillas onto a flat surface and add 2 tablespoons of the filling mixture onto one edge of each tortilla. Roll the tortilla into itself and transfer it to the lined baking sheet.
- Use a toothpick to secure each taquito in place. Repeat the process with the remaining tortillas and filling.
- Brush or spray the taquitos with oil, and bake for 22-25 minutes until the tops are golden brown and the tortillas are crispy.
- Remove from heat and serve.
Nutrition
- Serving Size: 3 taquitos
- Calories: 321
- Sugar: 2.1 g
- Sodium: 387.4 mg
- Fat: 11 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 43.6 g
- Fiber: 8 g
- Protein: 14.4 g
- Cholesterol: 25.1 mg
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