These Baked Black Bean Taquitos are healthy and so tasty. Beans, veggies, lime juice, and spices, wrapped in a tortilla and baked to a golden brown, this dish is fantastic.
These Baked Black Bean Taquitos are delicious and also a healthy way to enjoy this Mexican-inspired dish. Homemade taquitos are so much better for you than store-bought or fast food versions. And these are baked instead of fried, so even better. Crispy and golden brown, the outer texture is a nice contrast to the bean mixture inside. Black beans are full of protein and fiber, so these taquitos are great hand-held snacks to share with the whole family, or serve as a meal.
What is a Taquito
A taquito is a Mexican dish that's made by filling a small tortilla with meat or beans and then rolling it up and frying it. In this recipe, we are oven-baking them as a healthier alternative.
- Black Beans. Other beans such as kidney or pinto beans would work as well.
- Onion. For extra flavor and texture.
- Garlic. You can use garlic powder instead, if preferred. You'll need about ½ teaspoon.
- Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
- Plant Butter. Or regular butter.
- Lime Juice. Or lemon juice.
- Spices. Cumin, paprika, salt, and pepper.
- Tortillas. Flour or corn. I prefer using flour tortillas.
- Oil. I used grapeseed oil.
How to make these Black Bean Taquitos
1. In a medium saucepan, simmer the beans, onion, garlic, veggie stock, and spices for 15 minutes, until the onion softens nicely and the liquid has almost evaporated.
2. Add the plant butter, lime juice, and cilantro, and mash everything together with a potato masher.
3. Lay out the tortillas on a flat surface and divide the bean mixture among the 12 tortillas (about 3 tablespoons for each). Roll up each tortilla tightly and place it seam side down.
4. Line a large baking tray with parchment paper or a silicone mat. Spread about 2 tablespoons of oil evenly across it.
5. Place the taquitos seam side down on the baking tray, making sure that you are leaving at least ½ inch of space between each one.
6. Using a pastry brush, brush a thin layer of oil on each taquito.
7. Bake at 400°F for 20-25 minutes, until the tortillas start to brown.
Can Corn Tortillas be used?
If you prefer making this recipe gluten free, then you can substitute corn tortillas for the flour tortillas. Because it's more difficult to roll these tortillas without breaking them, here is how you can soften them:
Wrap a stack of corn tortillas in a damp paper towel and then wrap them in plastic wrap. Microwave them for about a minute, until they are warm and flexible. Then begin filling and carefully rolling the corn tortilla taquitos.
What can you serve these Taquitos with?
- Rice. A side of Salsa Rice or Cilantro Lime Rice and Black Beans would really complement these taquitos.
- Meat. You could also serve them alongside some shredded chicken, pork, or beef.
- Salad. A refreshing salad would go great with these Baked Black Bean Taquitos, like a Avocado Corn Salad or an Amazing Kale Salad.
- Toppings. Don't forget to set out all your favorite toppings and sides for these taquitos, like sour cream, Salsa Roja, Cilantro Lime Ranch Dressing, pico de gallo, cheese or queso dip, and salsa.
- Avocado Crema. This is what I serve my Baked Black Bean Taquitos with. This dip is so fresh and flavorful!
Avocado Crema Recipe
To make your own Avocado Crema, place 1 large avocado (without the pit and peel) with ⅓ cup of yogurt (or plant yogurt), 2 tablespoons of lemon juice, and salt and pepper (to taste) in a smoothie cup or a blender. Process until smooth and use as a dip for your taquitos.
How to Store and Reheat these
These Baked Black Bean Taquitos can be stored in an airtight container in the fridge for up to 5 days. To reheat them, just place the taquitos on a baking tray and warm in a 300°F oven for about 15 minutes.
These Baked Black Bean Taquitos are such a tasty treat and so much healthier than the fried taquitos sold in stores and restaurants. I hope you enjoy this flavorful recipe that's filling and also easy to make. Your family is going to love these taquitos!
More tasty recipes to try:
Baked Black Bean Taquitos
- 2 cans (14 oz. each) black beans, drained and rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp. paprika
- ½ tsp. cumin powder
- ¼ tsp. salt or to taste
- ¼ tsp. pepper or to taste
- 1 cup vegetable broth
- 1 ½ tbsp. lime juice
- ¼ cup cilantro, chopped
- 1 tbsp. plant butter (or regular butter)
- 12 6-inch flour tortillas
- 2 tbsp. olive oil for brushing
- In a medium saucepan, simmer the beans, onion, garlic, veggie stock, and spices for 15 minutes, until the onion softens nicely and the liquid has almost evaporated.
- Add the plant butter, lime juice, and cilantro, and mash everything together with a potato masher.
- Lay out the tortillas on a flat surface and divide the bean mixture among the 12 tortillas (about 3 tablespoons for each). Roll up each tortilla tightly and place it seam side down.
- Line a large baking tray with parchment paper or a silicone mat. Spread about 2 tablespoons of oil evenly across it.
- Place the taquitos seam side down on the baking tray, making sure that you are leaving at least ½ inch of space between each one.
- Using a pastry brush, brush a thin layer of oil on each taquito.
- Bake at 400°F for 20-25 minutes, until the tortillas start to brown.
Kristy G. says
Hello! These were a hit! Of course, I altered them a bit. I used large flour tortillas. I used seasoned black beans (15oz cans), 1 box spanish rice, 1 can southwestern corn. I added some cayenne and chili powder for a kick as well. I mixed in the (cooked) rice and corn after the black bean mixture was mashed up, and substituted parsley for cilantro (non-cilantro lover in the family). I also made the knockoff of Subway's southwestern chipotle sauce to go on top. I used about 1/2 cup filling for the large tortillas and cut them in half when finished. Shredded sharp cheddar or pepper jack, depending on the heat you like, would be good in the filling, too! I love this recipe!
Tania Sheff says
Thank you for the feedback, Kristy! I am glad you enjoyed the recipe!