Baked Black Bean Taquitos

Crispy rolled tortillas filled with a hearty mixture of black beans, corn, and spices, baked to perfection for a flavorful and nutritious meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 taquitos

Course: Light Dinner, Snack

Cuisine: Mexican

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Filling ingredients

1 can black beans, drained and rinsed Provides a significant protein boost
1 cup corn Adds natural sweetness and fiber
1 bell pepper, diced Fresh vegetable contributing vitamins and minerals
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
to taste salt and pepper
1 juice of 1 lime Use freshly squeezed for vibrant flavor

Taquito Assembly

8 small tortillas For wrapping the filling
to spray olive oil For coating the taquitos before baking

Method

Preparation

Preheat your oven to 400°F (200°C).
In a skillet over medium heat, sauté the onion and garlic until softened.
Add the diced bell pepper and cook until tender.
Stir in the black beans, corn, cumin, chili powder, lime juice, salt, and pepper. Cook for a few more minutes.

Assembly

Take a tortilla, spoon a portion of the filling onto the center, and roll it up tightly.
Place the taquitos seam-side down on a baking sheet lined with parchment paper. Spray lightly with olive oil.

Baking

Bake for 20-25 minutes or until golden brown and crispy.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 0.5gSodium: 400mgFiber: 6gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, layer taquitos on a baking sheet until frozen, then transfer to a freezer-safe bag for up to three months. Bake from frozen, adding a few extra minutes to the cooking time.

Tried this recipe?

Let us know how it was!