Black Bean Taquitos

Banner Image: 
Black Bean Taquitos


Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


Try these with salsa, guacamole, and sour cream, or chili-lime dressing and cheese.


3 tablespoons
vegetable oil
1/2 cup
onion, yellow (diced)
2 cloves
garlic (minced)
pepper, jalapeño (seeded and minced)
1/4 cup
bell pepper, red (diced)
1 teaspoon
chili powder
1/2 teaspoon
cumin, ground
1/2 teaspoon
oregano, dried
1/4 teaspoon
coriander, ground
1 pinch
cayenne pepper (optional)
1 can
beans, black (15 oz, rinsed and drained)
1/2 cup
tomato (diced)
1/2 cup
corn kernels (canned or frozen; cooked)
1 pinch
2 tablespoons
cilantro (minced)
1/4 pound
cheese, queso fresco (crumbled)
tortilla, corn (or flour, 10 inch)


Preheat the oven to 400° F. Heat 2 teaspoons vegetable oil in a skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, jalapeño, and red pepper, and sauté another 3-4 minutes until soft. Add the spices and cook for one minute. Add the black beans, tomato, corn, salt and cilantro, and cook until heated through. Remove from heat and gently mash the mixture with the back of a spoon or a potato masher so the mixture sticks together. The beans do not need to be entirely mashed. Gently stir in the queso fresco, and set aside. Warm the tortillas in a clean, damp towel in the microwave for a few seconds until warm and pliable. Brush one side of a tortilla with vegetable oil, flip tortilla over and place 1-2 tablespoons of filling near one edge of the tortilla. Roll up the tortilla gently but tightly and place seam-side down on a greased baking sheet. Repeat until all tortillas are filled. Bake 10-15 minutes, checking frequently, until tortillas begin to crisp and hold their shape. Remove from oven and serve hot. Tip: A tortilla made from both corn and flour resists cracking when baked.


Posted with permission from Find more recipes and information about your food and where it comes from at