Taquitos, also known as rolled tacos, are a versatile and easy-to-make snack that satisfies cravings for something crispy, savory, and delicious. Perfect for a quick bite or a casual gathering, these Easy Black Bean Taquitos are packed with wholesome ingredients, full of flavor, and incredibly simple to prepare. Using black beans as the star ingredient, this recipe offers a healthy, plant-based option that’s ideal for vegetarians and anyone looking for a nutritious snack. Let’s dive into the details and get ready to roll some taquitos!
Ingredients:
For the Filling:
- 2 cups cooked or canned black beans (drained and rinsed)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
- 1 small onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
For the Taquitos:
- 10-12 small corn tortillas (6-inch size)
- Cooking spray or 2 tablespoons olive oil for brushing
Optional Toppings:
- Guacamole
- Salsa
- Sour cream or plain Greek yogurt
- Chopped lettuce
- Hot sauce
Preparation:
Step 1: Prepare the Black Bean Mixture
- Heat olive oil in a skillet over medium heat.
- Sauté the diced onion until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper.
- Use a fork or potato masher to partially mash the black beans, leaving some whole for texture.
- Remove from heat and stir in the shredded cheese and optional cilantro. Mix well and set aside.
Step 2: Prepare the Tortillas
- Preheat your oven to 400°F (200°C).
- To make the tortillas pliable and easy to roll, warm them in a dry skillet over medium heat for 10-15 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds.
Step 3: Assemble the Taquitos
- Lay a warmed tortilla flat on a clean surface.
- Place about 2 tablespoons of the black bean mixture along one edge of the tortilla.
- Tightly roll the tortilla around the filling and place it seam-side down on a baking sheet lined with parchment paper.
- Repeat with the remaining tortillas and filling.
Step 4: Bake the Taquitos
- Lightly brush or spray the taquitos with olive oil to help them crisp up in the oven.
- Bake for 15-20 minutes, turning them halfway through, until golden brown and crispy.
Step 5: Serve and Garnish
- Remove the taquitos from the oven and let them cool slightly.
- Serve with your favorite toppings like guacamole, salsa, or sour cream for dipping.
Variation:
- Protein Boost: Add cooked shredded chicken, turkey, or beef to the black bean mixture for a heartier filling.
- Vegan Option: Replace the cheese with a plant-based alternative or nutritional yeast for a cheesy flavor.
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the black bean mixture.
- Gluten-Free: Ensure your corn tortillas are certified gluten-free if needed.
- Breakfast Taquitos: Add scrambled eggs and diced bell peppers to the filling for a morning treat.
Cooking Note:
- If you don’t have an oven, these taquitos can also be pan-fried in a small amount of oil over medium heat until crispy.
- For air fryer enthusiasts, cook the taquitos at 375°F (190°C) for 8-10 minutes, turning once.
Serving Suggestions:
- Serve taquitos as a snack, appetizer, or main course alongside a fresh salad or rice.
- Pair them with a bowl of hearty soup or tortilla chips and salsa for a complete meal.
- Offer an array of toppings and dipping sauces so everyone can customize their taquitos.
Tips:
- Don’t overfill the tortillas, as this can cause them to tear or unroll during baking.
- Keep the rolled taquitos covered with a damp cloth while assembling to prevent them from drying out.
- Make a large batch and freeze unbaked taquitos for a quick snack later—just bake directly from frozen.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving – 2 Taquitos)
- Calories: 200
- Protein: 7g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 5g
- Sodium: 280mg
FAQs:
Q: Can I use flour tortillas instead of corn?
A: Yes, but corn tortillas are traditional for taquitos and crisp up better. If using flour tortillas, you may need to adjust the cooking time slightly.
Q: How do I prevent the taquitos from unrolling?
A: Rolling the tortillas tightly and placing them seam-side down on the baking sheet will help them stay intact. Brushing with oil also aids in sealing them.
Q: Can I make these ahead of time?
A: Absolutely! Assemble the taquitos in advance and store them in the refrigerator for up to 24 hours before baking. Alternatively, freeze them for longer storage.
Q: Are black beans the only option?
A: Not at all! Refried beans, pinto beans, or chickpeas can be used as alternatives or mixed with black beans for variety.
Conclusion:
Easy Black Bean Taquitos are a fantastic go-to recipe for quick snacks or light meals. With a crispy exterior and a flavorful filling, they’re bound to become a household favorite. This recipe is customizable, budget-friendly, and packed with nutrients, making it suitable for a variety of diets. Whether you’re entertaining guests or just looking for a tasty treat, these taquitos deliver on all fronts. So, grab your tortillas and get rolling—you’ll love every bite!
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Easy Black Bean Taquitos for a Quick Snack
- Total Time: 35 minutes
Ingredients
Ingredients:
For the Filling:
- 2 cups cooked or canned black beans (drained and rinsed)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
- 1 small onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
For the Taquitos:
- 10–12 small corn tortillas (6-inch size)
- Cooking spray or 2 tablespoons olive oil for brushing
Optional Toppings:
- Guacamole
- Salsa
- Sour cream or plain Greek yogurt
- Chopped lettuce
- Hot sauce
Instructions
Preparation:
Step 1: Prepare the Black Bean Mixture
- Heat olive oil in a skillet over medium heat.
- Sauté the diced onion until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper.
- Use a fork or potato masher to partially mash the black beans, leaving some whole for texture.
- Remove from heat and stir in the shredded cheese and optional cilantro. Mix well and set aside.
Step 2: Prepare the Tortillas
- Preheat your oven to 400°F (200°C).
- To make the tortillas pliable and easy to roll, warm them in a dry skillet over medium heat for 10-15 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds.
Step 3: Assemble the Taquitos
- Lay a warmed tortilla flat on a clean surface.
- Place about 2 tablespoons of the black bean mixture along one edge of the tortilla.
- Tightly roll the tortilla around the filling and place it seam-side down on a baking sheet lined with parchment paper.
- Repeat with the remaining tortillas and filling.
Step 4: Bake the Taquitos
- Lightly brush or spray the taquitos with olive oil to help them crisp up in the oven.
- Bake for 15-20 minutes, turning them halfway through, until golden brown and crispy.
Step 5: Serve and Garnish
- Remove the taquitos from the oven and let them cool slightly.
- Serve with your favorite toppings like guacamole, salsa, or sour cream for dipping.
Notes
- If you don’t have an oven, these taquitos can also be pan-fried in a small amount of oil over medium heat until crispy.
- For air fryer enthusiasts, cook the taquitos at 375°F (190°C) for 8-10 minutes, turning once.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 200
- Sodium: 280mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g