Vegetarian Black Bean and Corn Taquitos Recipe

Introduction

These vegetarian taquitos are a flavorful and crispy snack or meal that’s packed with black beans, fresh veggies, and melted cheese. Baked until golden, they make a satisfying dish that’s perfect for sharing or enjoying anytime.

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 small red bell pepper, chopped
• 1/2 jalapeño, seeded and minced
• 1 cup corn kernels, fresh or frozen (thawed)
• 4 tablespoons cilantro, chopped
• 1 green onion, sliced
• 1 1/2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and black pepper, to taste
• 20 small corn tortillas
• 1 1/2 cups cheddar or Mexican blend cheese
• Olive oil, for brushing
• Preferred toppings, for serving

Instructions

1. Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Step 2: In a bowl, combine the black beans, red bell pepper, minced jalapeño, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
3. Step 3: Wrap 2 corn tortillas in a slightly damp paper towel and microwave for 20-30 seconds to soften them.
4. Step 4: Spoon about 2 tablespoons of the filling onto each tortilla, sprinkle with cheese, and roll tightly to form a taquito.
5. Step 5: Place the rolled taquitos seam side down on the prepared baking sheet. Brush lightly with olive oil.
6. Step 6: Bake for 18-24 minutes until golden and crispy. Serve warm with your favorite toppings.

Tips & Variations

• For extra crispiness, turn the taquitos halfway through baking.
• Use flour tortillas if you prefer a softer texture.
• Add some diced avocado or sour cream as a creamy topping.
• Substitute black beans with pinto or refried beans for a different flavor.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 375°F for 8-10 minutes or until crispy again. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and keep them covered in the fridge for a few hours before baking. For best texture, bake right before serving.

What toppings go well with vegetarian taquitos?

Popular toppings include salsa, guacamole, sour cream, shredded lettuce, and chopped tomatoes. Feel free to customize with your favorites.

Vegetarian Black Bean and Corn Taquitos Recipe

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4.9 from 71 reviews

These Vegetarian Taquitos are a flavorful and crispy snack or meal, filled with a vibrant mixture of black beans, bell peppers, corn, and spices. Rolled in corn tortillas and baked until perfectly golden, they offer a delightful combination of textures and a tasty vegetarian alternative to traditional taquitos.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 taquitos 1x
• Category: Snack
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 15-ounce can black beans, rinsed and drained
• 1 small red bell pepper, chopped
• 1/2 jalapeño, seeded and minced
• 1 cup corn kernels, fresh or frozen, thawed
• 4 tablespoons cilantro, chopped
• 1 green onion, sliced
• 1 1/2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and black pepper, to taste

Tortillas and cheese

• 20 small corn tortillas
• 1 1/2 cups cheddar or Mexican blend cheese, shredded

Others

• Olive oil, for brushing
• Preferred toppings (such as sour cream, guacamole, salsa), for serving

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for baking the taquitos.
2. Combine filling: In a large bowl, mix together the black beans, chopped red bell pepper, minced jalapeño, corn kernels, chopped cilantro, sliced green onion, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
3. Soften tortillas: Wrap 2 corn tortillas at a time in a slightly damp paper towel and microwave for 20-30 seconds to soften them, making them easier to roll without cracking.
4. Roll taquitos: Spoon about 2 tablespoons of the filling onto each softened tortilla, sprinkle with shredded cheese, then roll tightly to form a taquito, ensuring the seam is nice and tight.
5. Bake: Place the rolled taquitos seam side down on the prepared baking sheet. Lightly brush each taquito with olive oil to help them crisp up, then bake in the preheated oven for 18-24 minutes until they turn golden brown and crispy.
6. Serve: Remove the taquitos from the oven and serve warm with your favorite toppings such as sour cream, guacamole, or salsa.

Notes

• For an extra crispy texture, you can flip the taquitos halfway through baking.
• If you prefer a spicier version, include the jalapeño seeds or add more chili powder.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
• You can substitute the cheddar cheese with a vegan cheese alternative for a dairy-free version.

Keywords: vegetarian taquitos, baked taquitos, black bean taquitos, Mexican snack, vegetarian snack, crispy taquitos