📝 About This Recipe
Inspired by the vibrant street food culture of Mexico, these taquitos transform the humble black bean into a gourmet, crunchy delight. Each golden-brown tortilla is packed with a savory, spiced bean mash enriched with melted Monterey Jack and a hint of smoky chipotle. Perfect as a crowd-pleasing appetizer or a wholesome plant-based dinner, these taquitos offer a symphony of textures—from the shatteringly crisp exterior to the creamy, protein-packed center.
🥗 Ingredients
The Bean Filling
- 2 cans Black beans (15 oz each, rinsed and drained well)
- 1/2 cup Red onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Chipotle peppers in adobo (finely chopped sauce and pepper)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1.5 cups Monterey Jack cheese (freshly shredded)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (to taste)
The Wrappers & Coating
- 12-14 pieces Corn tortillas (standard 6-inch size)
- 2 tablespoons Extra virgin olive oil (for brushing)
For Garnish & Dipping
- 1/2 cup Sour cream or Greek yogurt
- 1 Avocado (sliced or mashed into guacamole)
- 1/2 cup Pico de gallo (fresh tomato salsa)
- 1/4 cup Pickled red onions (optional for acidity)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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2
In a large skillet over medium heat, add a splash of oil and sauté the diced red onion for 4-5 minutes until translucent and soft.
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3
Add the minced garlic and sauté for another 60 seconds until fragrant, being careful not to let it burn.
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4
Stir in the drained black beans, cumin, smoked paprika, and chopped chipotle peppers. Cook for 3 minutes to toast the spices.
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5
Use a potato masher or the back of a large fork to partially mash the beans directly in the skillet. You want a mix of smooth paste and whole beans for the best texture.
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6
Remove the skillet from heat. Stir in the lime juice, chopped cilantro, and shredded Monterey Jack cheese until the cheese is just starting to melt and bind the mixture.
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7
To prevent the corn tortillas from cracking, wrap them in a damp paper towel and microwave for 30-45 seconds until they are warm, soft, and pliable.
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8
Place a tortilla on a clean surface. Spread about 2 tablespoons of the bean mixture in a tight line down the center of the tortilla.
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9
Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat until all filling is used.
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10
Lightly brush the tops and sides of each taquito with olive oil. This is the secret to getting that deep golden, fried-like crunch in the oven.
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11
Bake for 15-20 minutes, flipping halfway through, until the edges are crisp and the tortillas are golden brown.
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12
Remove from the oven and let them rest for 2-3 minutes; this allows the filling to set so it doesn't spill out when you take your first bite.
💡 Chef's Tips
Always warm your corn tortillas before rolling; cold tortillas will snap and ruin the aesthetic. For an extra-creamy filling, add 2 tablespoons of cream cheese to the bean mash. If you prefer a spicier kick, leave the seeds in the chipotle peppers or add a pinch of cayenne pepper. To make these ahead, roll them and freeze them on a tray before baking; just add 5-10 minutes to the baking time from frozen. Ensure the beans are very well drained; excess liquid will lead to soggy taquitos rather than crispy ones.
🍽️ Serving Suggestions
Serve alongside a bowl of cool, lime-infused crema or Greek yogurt to balance the heat. Pair with a refreshing Mexican Lager or a zesty Hibiscus (Jamaica) iced tea. Serve on a bed of shredded iceberg lettuce and top with plenty of salty Cotija cheese. A side of Mexican street corn (Elote) makes this a complete and festive meal. Provide a variety of salsas, ranging from a mild salsa verde to a hot roasted habanero sauce.