These taquitos are great. Don’t be daunted by the long list of ingredients, there is actually very little work involved in making these! The beans are so tasty and they bake up nice and crispy; practically perfect. This recipe is fast, easy and can be eaten as a full meal or great as an appetizer. Another great thing about this recipe is that they freeze perfectly! You can bake them right out of the freezer too. I only made 10 taquitos out of this out of this recipe, but that’s only because my baking sheet didn’t have any more room. There was probably enough filling left for 2 more taquitos, but why get a whole other baking sheet dirty for the sake of 2 taquitos?
The trickiest part about making these taquitos is that you need to work fast with the warmed tortillas. You can’t let them sit in the microwave or on the counter when you have heated them. The towels will help with this a bit, but they will dry out fast and when they do, it’s just a mess. You will end up with a sad taquito (like the one below) and no one likes a sad taquito.
Baked Black Bean Taquitos
Mashed Beans (adapted from Elly Says Opa)
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 3 large cloves of garlic, minced
- 1 Tab lespoon tomato paste
- 1 bay leaf
- 1 (15 oz.) can of black beans, drained and rinsed
- 1/2 – 2/3 cup low sodium vegetable broth
- 1/4 tsp. chili powder
- 3/4 tsp. cumin
- 1/2 tsp. oregano
- 1/2 fresh lime
- Heat a medium skillet over medium heat, and add the oil. Once shimmering, cook the onion until translucent. Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.
- Add the beans to the pan and using a wooden spatula, smash about half of the beans. Stir in the broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Squeeze in lime juice. Season to taste with salt and pepper as needed.
- 3 ounces (1/3 cup) Neufchâtel/reduced fat cream cheese, softened
- 1/4 cup salsa
- 1/2 fresh lime, juiced
- 1 teaspoon chili powder
- 1/2 tsp. cumin
- 1/2 teaspoon. onion powder
- 2 cloves garlic, minced
- 3 Tablespoon chopped cilantro
- 2 cups of mashed black beans
- 1 cup shredded Mexican or sharp cheddar cheese
- In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken, and shredded cheese. Mix until well combined.
- Bean filling
- 10-12 corn tortillas (flour could work too)
- cooking spray
- Preheat oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Wet 2 paper towels, ring out excess water, fold in half. Place one on a small plate, place two tortillas on top of the towel and cover with the other towel. Heat the tortillas in the microwave to soften them enough to roll easily, about 20-30 seconds (I heated them two at a time). Place a tortilla on a work surface, and spoon 2 tablespoons of filling slightly below the middle of each tortilla. Roll the tortilla tightly around the filling and stick in a toothpick to keep tortilla ‘closed’. Repeat with remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. (Note: If you want to freeze instead of bake, transfer baking sheet to the freezer and chill the assembled taquitos 30-60 minutes. Transfer to a freezer-safe container or plastic bag. To bake from freezer, simply add a few minutes to the original baking time, until the filling is warmed through.)
- Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
- Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream, salsa, and/or guacamole, if desired.