Creamy Black Bean Taquitos
So apparently the Super Bowl is coming up soon? I dunno. I don’t follow football, but I know a lot of you do, so I wanted to give you some budget-y options for football eats! These cute and crispy little Creamy Black Bean Taquitos are really easy, fun to eat, and are totally Super Bowl worthy. Plus, they make a pretty impressive presentation, especially when provided with multiple sauces for dipping.
Creamy Black Bean Taquitos
Keep Costs and Waste Down
Making a vegetarian taquito means that almost all the ingredients are very budget friendly. Corn tortillas are super cheap, especially when you buy a large pack. If you can’t use 30+ corn tortillas at once, you can freeze half of them or just use the other half to make some homemade baked tortilla chips. Because it isn’t a party without some tortilla chips anyway, right?
You can also cut the cost significantly by using beans that are cooked at home instead of canned. I’m out of my home cooked beans right now, so I had to use canned, but home cooked are usually about 1/3 the cost for me. Here’s a tutorial on how to cook beans easily using a slow cooker.
How to Serve Creamy Black Bean Taquitos
These taquitos are great on their own, but it’s always fun to have something to dip them in. I like salsa for these because the filling is already creamy, but sour cream or guacamole are also nice!
Goes great with: Cowboy Caviar, Warm Corn and Avocado Salad, Fire Roasted Salsa, Best Ever Avocado Dip
See this recipe used in my weekly meal prep.
Creamy Black Bean Taquitos
Ingredients
- 4 oz cream cheese (room temperature) ($1.00)
- 15 oz can black beans ($0.95)
- 4 oz can diced green chiles ($1.09)
- 2 green onions ($0.21)
- 2-3 dashes hot sauce (optional) ($0.05)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt (or to taste) ($0.02)
- 15 6 inch corn tortillas ($1.37)
- 3 Tbsp cooking oil, divided, for frying ($0.12)
Instructions
- Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
- Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
- Once all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.
- Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos). Serve while still hot.
Nutrition
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I seriously love anything in a tortilla. 😅
Step by Step Photos
Start by rinsing and draining a 15oz. can of black beans (or 1.5-2 cups if using homemade). Drain one 4oz. can of diced green chiles. Add 4oz. room temperature cream cheese to a bowl with the black beans, green chiles, 2 sliced green onions, 2-3 dashes of hot sauce, 1/8 tsp garlic powder, and 1/8 tsp salt.
Stir everything together until well combined. Taste the mixture and adjust the salt or hot sauce to your liking. The mixture isn’t very pretty, I’ll admit, but it’s SO tasty!
Working in small batches of about 5 tortillas at a time, place the 6-inch tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften them up some. This helps them stay pliable and not crack open when you roll them.
Begin heating a non-stick or cast iron skillet over medium heat. Working quickly, begin filling each tortilla with about 2 Tbsp of the black bean filling, then rolling tightly. You’ll need less filling than you suspect, I promise. You want the tortilla to wrap around itself at least once, so don’t over fill.
Once the skillet is hot, add about 1 Tbsp cooking oil and swirl to coat the surface. Give it a couple of seconds to heat until it looks shimmery, then add the rolled taquitos seam side down. Let the taquitos cook on each side until golden brown and crispy. Keeping them close together as they cook also helps prevent them from unrolling while in the skillet. You can use the few minutes while they cook to start warming, filling, and rolling the next batch of taquitos. Repeat the process in small batches, adding a little more oil to the skillet each time, until they’re all filled and cooked.
And that’s how you make super simple, delicious, crispy, and creamy black bean taquitos!
These didn’t work out for me. The tortillas kept breaking and ripping which was frustrating. Then all the cream cheese filling seemed to absorb into the tortilla as they cooled. The flavor of the filling was good, but not enough to make me want to attempt these again.
I usually heat the tortillas in the pan with a little oil, then fill and refry just to heat through.
You may have filled them too much. They stayed together better for me when I put less filling.
Your microwave may not be as powerful so you may need to heat your tortillas for longer. My first five tortillas had a few that were a bit crumbly. The next batch I actually heated the tortillas in batches of 2 for 15 seconds. They were much easier to work with.
Very pleased with how these came out and how easier they came together! I cooked them in the air fryer. Preheated it at 400 degrees and then cooked them for 3-4 minutes at 400.
These are amazing! We used vegan cream cheese to make this plant based. Still delicious.
These are awesome and so easy!
I added corn and shredded chicken to make em more of meal turned out great!
Thanks for the great recipe!
I love this recipe! I make them for parties all the time and they are a hit. Now that we’re all on lockdown, I’m trying to meal prep to avoid grocery trips.
Any suggestions for freezing and reheating these in oven?
Thank you!
I love these too, and freezer taquitos are nostalgic for me! If you Google make ahead taquitos, I bet the directions for basically any taquito will be the same, since cooking time and stuff has mostly to do with dimensions and density.
Any tips on air frying before I make these? Curious if this can be done in the air fryer. Thanks!
We haven’t tried them in the air fryer. You can certainly give it a try and let us know how it goes!
How long would you cook them for in the air fryer and a what temp?
In my air fryer to “fry” things I usually max it out at 400 and just check periodically