Black Bean Taquitos

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

Black Bean Taquitos

Prep Time

20 minutes

Cook Time

15 minutes


4 Servings


3 tablespoons vegetable oil
1⁄2 cup onion, yellow (diced)
2 cloves garlic (minced)
1 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 salt
2 tablespoons cilantro (minced)
1⁄4 pound cheese, queso fresco (crumbled)
12 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.


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