Crispy Black Bean Taquitos

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Wondering what’s for dinner tonight? How about some cheesy black bean taquitos! Flour tortillas are rolled around a simple black bean filling, cooked until crispy, then served with sour cream and guacamole.

Table of Contents

• Why You’ll Love This Taquitos Recipe
• How to Make Black Bean Taquitos
• Tips for Success
• Serving Suggestions
• How to Store and Reheat Leftovers
• Get the Recipe

Why You’ll Love This Taquitos Recipe

• Easy. This recipe comes together so easily it’s one of my go-to weeknight dinner ideas. The bean filling cooks up in minutes, then you just fill and cook the taquitos. A simple pico topping and mashed avocado bring everything together with a drizzle of thinned sour cream.
• Hearty. Thanks to the bean filling these taquitos are super satisfying!
• Flavorful. Filled with seasoned mashed beans, the finished dish has the perfect combo of crispy tortillas and flavorful mashed beans. Oh and did I mention there is cheesy goodness too?
• Flexible. One of the best things about taquitos is how flexible they are. Want to make chicken taquitos? Use crockpot salsa chicken instead of black beans. Want to make beef taquitos? You can use leftover pot roast or even birria meat.

How to Make Black Bean Taquitos

Are you ready to make this easy recipe? Let’s get to it! This meal is made up of three basic parts – the pico, the mashed avocado, and the taquitos. First, you’ll put the pico together, then you’ll mash the beans and cook the tacquitos, and finally, it’s time to garnish! It may sound like a lot, but this dinner actually comes together fairly quickly.

Make the Pico

When I originally created this recipe my kiddo wasn’t into spicy foods, so this pico does not have jalapeño in it. If you want a traditional version, check out my pico de gallo recipe.

• Dice the Tomato & Scallions: Add to a bowl and combine. Cut the lime in half and squeeze the juice from one half over the tomatoes and scallions. Mix. Set the other half of the lime aside for later. 
• Add Olive Oil: Add about 2 tablespoons of olive oil to the tomato and scallions, then mix to combine. Season with kosher salt and pepper to taste. Set aside.

Make the Black Bean Filling

• Cook the Onion: In a medium sized pan heat about ½ a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onions are translucent, about 3-4 minutes. Add the minced garlic and cook about a minute longer, then add the cumin and chili powder. Cook about 30 seconds more.
• Mix in the Beans: Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half. 
• Mash the Beans: Remove from heat. Using a potato masher, roughly mash the beans in the pan. It is ok if there are still some whole beans. You just want most of them to be nicely mashed up.

• Return to Heat Over Low: Cook just a bit longer so that the bean mixture is not liquidy. Add 1 tablespoon of butter and mix in, cooking until butter has melted and incorporated. Season with salt and pepper to taste. Turn off stove and remove from heat. 

Assemble the Taquitos & Cook

• Add Bean Filling to Tortillas: Place a small amount of the bean filling in the center of each flour tortilla and spread down the middle. Tip with a sprinkle of cheese. Roll up each tortilla, folding over each side so that the bean filling is in the center. Set side, seam side down. 

• Spritz Tortillas with Olive Oil: Spray each filled tortilla with olive oil (I use a Misto), or use your fingers to rub a small amount of oil on the outsides of each rolled tortilla. Then, heat about 1 tbs olive oil in a clean pan over medium high heat.
• Cook the Taquitos: Add the filled tortillas to the heated seam side down. There should only be one layer of filled tortillas in the pan at a time so you may need to cook these in batches depending on the size of your pan. Cook the tacquitos 1-2 minutes per side, turning with a spatula when each side is golden brown and crispy. Don’t leave these unattended because they cook quickly! 

Make the Remaining Toppings & Serve

• Mash the Avocado: Add the avocado flesh to a large bowl and mash with a fork. Add a squeeze of lime juice with the remaining half of the lime, add a pinch of salt and pepper to taste.
• Mix the sour cream with milk. You just want to add enough milk to make the sour cream thin enough to drizzle on top of the taquitos.
• Serve. Top your taquitos with the pico, mashed avocado, and a drizzle of sour cream. Delicious!

Tips for Success

Here are more tips to make sure this taquitos recipe comes out perfect every time:

• Don’t over-fill your tortillas. This is the most common mistake people make when cooking taquitos. If you add too much filling you won’t be able to roll up your tortillas enough to cook them on the stove. Check out the photo above to see how much filling you’re aiming for.
• Have extra bean filling? If there is extra bean filling, put it in a tupperware and store it in the fridge. It will make a delicious bean burrito the next day!
• How to keep taquitos warm. If you are cooking in batches, you can keep taquitos warm in an oven preheated to 150F until all the taquitos are done cooking.
• Variation ideas: You can put corn kernels, extra cheese, and more in these taquitos. If I have extra sauteed zucchini in the fridge I’ll warm it up with the beans and add it to the taquitos.

Serving Suggestions

Serve these taquitos topped with your salsa, mashed avocado, and sour cream. I also recommend a squeeze of fresh lime on top. On the side, I recommend Instant Pot Mexican Rice and maybe a scoop of Mexican refried beans.

How to Store and Reheat Leftovers

• Fridge. Store extras in an airtight container in the fridge for 2-3 days. Make sure you store the taquitos on their own, not with any toppings, or they will become soggy.
• To reheat. When you want to reheat them, you can simply microwave them for a minute or so, and you’ll be good to go! For maximum crunchiness, though, pop these taquitos in the oven until they reach the desired temperature. I usually heat them at 350F for 5-8 minutes.

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Black Bean Taquitos Recipe

5 from 20 votes

These black bean taquitos are one of our favorite weeknight dinner ideas. Flour tortillas are stuffed with a mashed bean filling, cheese, and then cooked until golden.

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Cook ModePrevent your screen from going dark

Yield: 12 taquitos

1x2x3x

Ingredients

Pico Ingredients

• ▢ 1 large tomato
• ▢ 1 bunch scallions
• ▢ ½ a lime, other half will be used later
• ▢ Olive oil, about 2 tbs
• ▢ Kosher Salt and pepper

Taquitos Ingredients

• ▢ 12 small flour tortillas, taco size
• ▢ 2 cans black beans, 15-oz each, drained
• ▢ 1 small yellow onion
• ▢ 2 teaspoons garlic, minced
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ cup vegetable broth
• ▢ 1 tablespoon butter
• ▢ Shredded Monterey Jack or Cheddar Cheese
• ▢ Olive oil, About 2 tbs
• ▢ Kosher salt and pepper

Topping Ingredients

• ▢ 1 avocado, mashed
• ▢ ½ a lime
• ▢ Kosher salt and pepper
• ▢ About ½ cup sour cream
• ▢ About 1 tablespoon milk

Instructions

Make the Pico

• Dice the tomato and scallions. Add to a bowl and combine. Cut the lime in half and squeeze the juice from one half over the tomatoes and scallions. Mix. Set the other half of the lime aside for later.
• Add about 2 tablespoons of olive oil to the tomato and scallions, then mix to combine. Season with kosher salt and pepper to taste. Set aside.

Make the Black Bean Filling

• In a medium sized pan heat about ½ a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onions are translucent, about 3-4 minutes. Add the minced garlic and cook about a minute longer.
• Add the cumin and chili powder. Cook about 30 seconds.
• Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half.
• Remove from heat. Using a potato masher, roughly mash the beans in the pan. It is ok if there are still some whole beans. You just want most of them to be nicely mashed up.
• Return to heat over low and cook just a bit longer so that the bean mixture is not liquidy. Add 1 tablespoon of butter and mix in, cooking until butter has melted and incorporated. Season with salt and pepper to taste.
• Turn off stove and remove from heat. 

Assemble and Cook the Taquitos

• Place a small amount of the bean filling in the center of each flour tortilla and spread down the middle. Top with a sprinkle of cheese. Roll up each tortilla, folding over each side so that the bean filling is in the center. Set aside, seam side down.
• If there is extra bean filling, put it in a tupperware and store in the fridge. It will make a delicious bean burrito the next day!
• Spray each filled tortilla with olive oil (I use a Misto), or use your fingers to rub a small amount of oil on the outsides of each rolled tortilla.
• Heat about 1 tbs olive oil in a clean pan over medium-high heat.
• Add the filled tortillas to the heated pan, seam side down. There should only be one layer of filled tortillas in the pan at a time so you may need to cook these in batches depending on the size of your pan.
• Cook the taquitos 1-2 minutes per side, turning with a spatula when each side is golden brown and crispy. Don’t leave these unattended because they cook quickly!
• If you are cooking in batches, you can keep taquitos warm in an oven preheated to 150F until all the taquitos are done cooking.

Make the Avocado Topping & Serve

• Add the avocado flesh to a large bowl and mash with a fork. Add a squeeze of lime juice with the remaining half of the lime, add a pinch of salt and pepper to taste.
• Mix the sour cream with a bit of milk to thin it out. You want a consistency that is easy to drizzle.
• Serve the taquitos topped with the mashed avocado, pico and a drizzle of the thinned sour cream.

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Nutrition

Serving: 1taquito | Calories: 189kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 273mg | Potassium: 294mg | Fiber: 6g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Author: Rustic Family Recipes

Course: Dinner

Cuisine: Mexican

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