Black Bean Cheese Taquitos
Updated April 10, 2020
Black Bean Cheese Taquitos-these Easy vegetarian taquitos make a great party appetizer or main dish! Serve with all of your favorite toppings!
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Everyone LOVES our chicken taquitos recipe, it is one of the most popular recipes on our site. It is also one of the most popular recipes in our house! Our boys are always begging for taquitos for dinner.
When we make taquitos, I always make vegetarian taquitos for me and I thought it was time I shared the recipe so you can make them too! These Black Bean Cheese Taquitos are super easy to make and are great for a party appetizer or dinner.
What are Taquitos?
Taquitos are basically rolled up tacos. The small rolled-up tortillas are traditionally filled with chicken, beef, or cheese, but I used black beans and some veggies for my vegetarian version. Taquitos are usually fried, but we like to bake them in the oven to keep things on the healthier side. A taquito is different than a flauta, taquitos are made with corn tortillas and flautas are made with flour tortillas.
How to Make Homemade Taquitos
Taquitos are easy and fun to make at home. Here are some tips for making taquitos!
- For vegetarian taquitos, I make a filling with black beans, cheese, red pepper, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper. You won’t miss the meat because there are lots of delicious flavors going on!
- Make sure you rinse and drain the black beans well.
- Use 6-inch fresh corn tortillas. Your tortillas will roll a lot easier if they are fresh. To help the tortillas roll better and not crack, get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
- Place a heaping tablespoon of the black bean mixture in the center of the tortilla and sprinkle shredded cheese over the top. Roll the tortilla up tightly. Place the taquito, seam side down on a greased baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
- Don’t over fill the tortillas or they won’t roll and stay closed.
- Spray the taquitos generously with nonstick cooking spray before you put them in the oven. If you don’t spray them well, they won’t crisp up in the oven. Bake for 17-23 minutes or until taquitos are golden brown and crispy.
Taquitos Toppings
The best part about taquitos, besides the fact that they are crispy rolled up tacos, the TOPPINGS! We always load our taquitos with lots of delicious toppings. Here are a few of our favorites:
- guacamole
- pico de gallo
- chopped lettuce
- cilantro
- sour cream or Greek yogurt
- sliced green onions
- shredded cheese
- queso fresco
- salsa
Put out the toppings and let your family or guests top their own taquitos! You can also serve Mexican rice or cilantro lime rice on the side!
Taquitos are the perfect party food and kids love them…even these vegetarian taquitos. Our boys like them just as much as our famous chicken taquitos. They will eat both!
If you like this taquitos recipe, check out:
- Baked Chicken Taquitos
- Easy Chicken Tacos
- Roasted Cauliflower and Chickpea Tacos
- Chicken Fajitas
- Steak Tacos
Black Bean Cheese Taquitos
Ingredients
For the taquitos:
- 1 15 oz can black beans, rinsed and drained
- 1 small red bell pepper chopped
- 1 cup fresh or frozen corn
- 1/2 cup chopped cilantro
- 1 tablespoon lime juice
- 1 green onion sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Kosher salt and black pepper to taste
- 20 6-inch corn tortillas
- 1 1/2 cups shredded cheddar Mexican, or pepper jack cheese
For the toppings:
- Chopped lettuce
- Sliced green onions
- Pico de gallo
- Guacamole
- Sour cream or plain Greek yogurt
- Shredded cheese
- Queso fresco
- Salsa
Instructions
- Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, combine the black beans, red pepper, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- To help the tortillas roll better and not crack, get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos. If your corn tortillas are super fresh, you might be able to skip this step.
- Place a heaping tablespoon of the black bean mixture in the center of the tortilla and sprinkle shredded cheese over the top. Roll the tortilla up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
- Spray the taquitos generously with nonstick cooking spray. Bake for 17-23 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Nutrition
Have you tried this recipe?
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I can’t wait to make these!! Since I’m only cooking for one, do you think I could freeze these?
I’ve made the chicken ones and froze. They reheat perfectly, I used the microwave and did about 45 seconds- minute with a damp paper towel on top to retain moisture.
I imagine these would reheat just as well.
Making tomorrow a #TaquitoTuesday 😉
Sounds amazing! Can not wait to try them out!
It looks so good~ Thank you for sharing the recipe. I can’t wait to try it.
In our house we do vegetarian chick’n fried chick’n by breading Garadein chick’n patties and making a vegetarian white gravy its nice to have a main with a gravy.
Have you made and froze them? Do you think they would turn out to rebake them? I know what we are having for dinner tonight!
I commented above, but, just to be sure you see this: I’ve made the chicken ones and froze. They reheat perfectly, I used the microwave and did about 45 seconds- minute with a damp paper towel on top to retain moisture.
I imagine these would reheat just as well
Thanks for sharing!
Just got an Air Fryer – bet these would work in it. Thanks for the recipe!
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Thanks for this recipe i loved to share this recipes to my friend and enjoyed a lot.
but, just to be sure you see this: I’ve made the chicken ones and froze. They reheat perfectly, I used the microwave and did about 45 seconds- minute with a damp paper towel on top to retain moisture.
I imagine these would reheat just as well
These are delicious! I usually don’t have corn (and I don’t really like it that much anyways), so instead I use small diced zucchini and that works great. I’ve made these three times in the last month since I discovered the recipe!
This is some good stuff!!
I didn’t have cilantro so I subbed a small can of diced green chiles (for flavor? I didn’t know what the heck I was doing and it seemed to feel right). I also subbed smoked paprika for the regular, and I used a mix of cheeses that ended up being 2C. And, I hate corn tortillas so I used flour – not 20 of them, but 10 – maybe mine were bigger? Not burrito size or anything – just regular old flour taco sized ones?
These were reallllllllllllllllllllllllllllly good!!!! They will go on rotation in our house! So easy! So tasty!
Thanks!!!
so much yummy i love it. it’s a delicious dish
Would love to make this for backyard party! Could I make these the night before, refrigerate and and throw in the oven the next day? Or would they crack if not baked right away?
Fun! I would bake them, let them cool completely, put them in a container, and right before the party put them on a big sheet pan and heat them up in the oven.
I’ve made this several times and turns out great each time and is a kid friendly favorite at our house.
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I made these tonight and thought they were good. I used green chiles instead of the peppers. A couple of them split while cooking and I think I may have overfilled them. Thanks for the recipe.
We do these for breakfast! Awesome recipe. Thanks for tips on how to do the corn tortillas, I’ve always had trouble with them.
Great for breakfast!
Looks delicious! How many taquitos per serving? It says 20 servings – is that 20 taquitos??
I’m planning to make these tonight and would like to serve half tonight and then freeze the other half for a later meal. Would you recommend freezing before or after baking?
Both will work so whatever you prefer.
Do you mash up the black beans when combining with the other ingredients or leave them in tact for the filling?
I leave them whole, but mashing would be good too!
Although my taquito rolling skills leave a lot to be desired, these are fantastic. Added a lonely chipotle pepper in adobo from the fridge + a can of roasted hatch chilies for some warmth. It’s lovely right out of the bowl with a spoon or a chip, it’s even better warm with the melted cheese and the little crispy bits after baking.
Glad you enjoyed them. Practice makes perfect, ha!