Black bean and cheese taquitos are the perfect game day appetizer. These crispy filled tortillas are a breeze to make.
Ok. Taquitos are now my new favorite party appetizer.
They are like a combination of enchiladas and hard shell tacos, my two favorite foods. Also, they are a cinch to make and can be made in advance.
Actually, I might just make it part of my meal plan. I think they would go great with a bowl of my spicy Mexican corn soup.
That’s an easy peasy dinner idea right there!
Taquitos are rolled corn tortillas containing a filling and then fried. In this case, these vegetarian taquitos are filled with a tasty bean and cheese mixture, but they are baked not fried.
Because they use corn tortillas, taquitos are a gluten free snack too. I also happen to find smaller “street taco” sized corn tortillas.
I prefer these because they are more appetizer sized and you can get a few more than 10 out of the filling recipe.
How to Make Taquitos
To make them, you first have to mix up the bean filling. This recipe uses canned beans, but you can cook your own beans as well.
Then add the spices, garlic, green onions, fresh lime juice and cilantro. Much of the spicy flavor comes from the addition of fresh jalapeño and your favorite hot sauce.
You can always adjust the amount of these two ingredients based on preference.
I like to give the filling a good mash with a wooden spoon to crush up some of the beans.
Once the filling is made, add some to the center of a warmed corn tortilla, sprinkle with Mexican blend cheese and roll tightly.
Place them seam side down on a baking sheet, brush with oil on the tops and sides and bake until crispy and golden.
(Don’t skip warming the tortillas or brushing with oil! This will lead to cracking.)
What to Serve with Taquitos
These bean and cheese taquitos taste pretty darn good on their own but let’s not be boring.
Serve them with any kind of salsa, guacamole, sour cream or even a ranch dip. My personal favorite is warm enchilada sauce!
I have one more suggestion- because you know how I love good food presentation.
You can make it look pretty by serving them on a bed of shredded lettuce and sprinkling some crumbled cotija and pico de gallo over the top of the taquitos.
This bean and cheese taquito recipe was first shared on Food Fanatic so be sure to visit it there along with my other savory recipes.
Bean and Cheese Taquitos
Black bean and cheese taquitos are the perfect
game day appetizer. These crispy filled tortillas are a breeze to make.
Ingredients
- 1 jalapeno pepper, minced
- 2 teaspoons garlic, minced
- 1 Tablespoon lime juice
- 2 Tablespoons hot sauce
- ½ teaspoon all spice
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 15 ounces canned black beans, rinsed and drained
- ¼ cup cilantro leaves, chopped
- 2 Tablespoons scallions, thinly sliced
- 1 cup Mexican blend cheese
- 10 corn tortillas
- olive oil, for brushing
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or spray it with non stick cooking spray.
- In a medium bowl, mix together the jalapeno, garlic, lime juice, hot sauce, all spice, chili powder, cumin, salt and black beans. Using a potato masher or wooden spoon, mash up the mixture so that most of the beans are smashed. Add more salt if needed.
- Mix the scallions and cilantro into the bean mixture.
- Soften the tortillas by placing 2-3 tortillas at a time between two damp paper towels and microwaving on a covered plate for 20-30 seconds.
- Place 1-2 Tablespoons of bean filling in the center of a tortilla. Sprinkle with cheese and roll tightly.
- Place the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling. Be sure to leave space between the tortillas.
- Brush the tortillas with oil on the tops and sides of the rolls.
- Bake for 12-15 minutes, or until lightly browned.
- Serve warm with salsa, guacamole, sour cream, ranch dip or enchilada sauce.
Notes
- Hot sauces and jalapenos vary in spice level, so
be sure to adjust the amount to your taste. - Try to keep the cheese in the center when
filling so it doesn’t ooze out. - Work quickly while the tortillas are warm so you
can roll tightly without forming cracks. - To freeze for later, bake halfway, cool and
freeze in an airtight container. Bake for about 10 minutes at 400F when ready
to serve.
Nutrition Information:
Yield: 10 Serving Size: 1 taquitoAmount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 345mgCarbohydrates: 19gFiber: 5gSugar: 1gProtein: 7g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
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