Description
These crispy and flavorful Bean & Cheese Taquitos are a satisfying and easy-to-make meal or snack. Packed with seasoned black beans, melty Mexican cheese, and a kick of jalapeño and hot sauce, they’re the perfect balance of spicy, cheesy, and savory. Wrapped in corn tortillas and oven-baked to perfection, these taquitos are a healthier alternative to fried versions and come together quickly with pantry staples. Serve them with salsa, guacamole, or sour cream for a crowd-pleasing appetizer or weeknight dinner.
Ingredients
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1 jalapeño pepper, minced
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2 teaspoons garlic, minced
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1 tablespoon lime juice
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2 tablespoons hot sauce
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½ teaspoon allspice
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½ teaspoon chili powder
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½ teaspoon ground cumin
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¼ teaspoon salt
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15 ounces canned black beans, rinsed and drained
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¼ cup cilantro leaves, chopped
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2 tablespoons scallions, thinly sliced
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1 cup Mexican blend cheese
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10 corn tortillas
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Olive oil, for brushing
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, mash the black beans slightly with a fork, leaving some texture.
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Add jalapeño, garlic, lime juice, hot sauce, allspice, chili powder, cumin, and salt. Mix to combine.
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Fold in chopped cilantro, scallions, and cheese.
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Warm corn tortillas slightly in the microwave or on a skillet to make them pliable.
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Spoon 2–3 tablespoons of filling into each tortilla, then roll tightly into a taquito.
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Place seam-side down on the baking sheet. Brush lightly with olive oil.
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Bake for 15–20 minutes or until golden brown and crisp.
- Serve warm with your favorite dips like salsa, guacamole, or sour cream.
Notes
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To prevent cracking, keep tortillas warm and moist while assembling.
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For extra crispiness, turn taquitos halfway through baking.
- You can make them ahead and freeze unbaked—just bake straight from frozen, adding a few minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Mexican