Baked Vegetarian Black Bean Taquitos
Crispy baked taquitos filled with seasoned black beans, sautéed onions, bell peppers, and fresh cilantro. These vegetarian taquitos are pan-fried briefly then finished in the oven until golden and served with your choice of salsa, sour cream, or guacamole.
Ingredients
- 2 tablespoon vegetable oil, divided
- 1 cup yellow onion, chopped
- ½ cup red bell pepper, chopped
- 3 clove garlic, minced
- 1 tablespoon jalapeno, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 2 can black beans, drained and rinsed
- 2 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- 12 flour tortillas
Instructions
- 1
Preheat oven to 350 F.
- 2
Heat oil in a large skillet over medium heat. Fry onions until translucent.
- 3
Add bell peppers and cook until softened.
- 4
Stir in garlic, jalapeno, salt, black pepper, and cumin. Cook until fragrant.
- 5
Add beans, lime juice, and cilantro. Cook, stirring, until heated through.
- 6
Turn off heat and roughly mash bean mixture with a potato masher.
- 7
Spoon mashed bean mixture into each tortilla and roll tightly.
- 8
Place taquitos seam side down on a sheet tray. Brush with remaining oil.
- 9
Bake on middle rack for 15 minutes or until golden brown.
- 10
Serve immediately with salsa, sour cream, or guacamole.
Tips
Roll taquitos tightly to prevent filling from leaking during baking.
Don't over-mash the beans; a slightly chunky texture works best.
Good to Know
Refrigerate cooled taquitos in an airtight container for up to 3 days. Reheat in oven at 350 F for 10 minutes.
Assemble and roll taquitos up to 4 hours before baking. Cover with plastic wrap and refrigerate. Bake when ready.
Serve immediately while hot with salsa, sour cream, guacamole, or all three.
Common Mistakes
Roll taquitos too loosely to avoid filling leaking during baking.
Mash beans too finely to avoid a paste-like filling that becomes dense when baked.
Skip brushing with oil to avoid dry, unevenly browned taquitos.