Vegetarian Black Bean Taquitos | http://naturallyella.comBlack Bean Taquitos | http://naturallyella.comBaked Black Bean Taquitos |

Pairings for Black Bean Taquitos

When we go out to eat, I’ll more often than not treat the entire meal as tapas. I’ll order a few things from the appetizer menu instead of a main course. These black bean taquitos could be an opening course for an entire meal. However, I’d much prefer to whip up a homemade margarita, these taquitos, and maybe a nice salad for dinner. If you wanted to be prepared ahead of time, you can assemble these taquitos and freeze them. Then, simply bake the black bean taquitos for a bit longer to account for thawing.

Also, if you want to bump up the spice factor, mix in or serve with your favorite hot sauce. I tend to leave it off because M’s not a fan of spicy. I, on the other hand, could smother these with hot sauce.

Side: Roasted Tomato Salsa and/or Guacamole (these are both older recipes but still worth their weight. Although, I hardly ever use a recipe for guacamole.
Salad: Avocado Salad
Drink: Bergamot Mojitos or Jalapeno Margaritas

Baked Black Bean Taquitos
Prep time
Cook time
Total time
Serves: 10 to 12 taquitos
  • ½ cup black beans, drained and rinsed if using canned
  • ½ cup sweet corn kernels
  • ¼ cup diced red pepper
  • ¼ cup diced onion
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • 2 tablespoons minced cilantro
  • ⅓ cup shredded cheese, like colby jack
  • 10 to 12 6” corn tortillas
  • Olive oil, for brushing
  • Queso Fresco, for topping
  1. Preheat oven to 400˚.
  2. In a food processor, combine black beans, sweet corn, pepper, onion, spices, cilantro, and cheese. Pulse three to four times until ingredients are slightly combined-this is just to chop slightly.
  3. Heat tortillas until pliable (good instructions here). Scoop 2 to 3 tablespoon of the filling onto the ⅓ of the tortilla closest to you. Roll the edge closest to you over the filling and tuck tightly. Continue to roll and place the taquito seam side down on a baking tray. Stick with a toothpick if necessary. Repeat with remaining filling.
  4. Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp. Remove, top with cilantro and queso fresco, and serve.
+ To make these vegan, use your favorite vegan cheese or just leave out.

+ For the tortillas, I nearly always use store bought to make black bean taquitos- they are easier to work with and are less likely to crack. These are the ones I used for these photos.

+ Serve with guacamole, salsa, and sour cream if desired.

Baked Black Bean Taquitos with Sweet Corn |