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Crispy Black Bean Taquitos

Discover the deliciousness of crispy black bean taquitos, a healthy twist on a classic favorite! Made with nutrient-packed black beans, corn tortillas, and a blend of spices, these taquitos are perfect for any meal or snack. They are not only vegan and gluten-free but also easy to customize for various dietary needs. Learn how to create this flavorful dish with a step-by-step guide that ensures a delightful crunch and savory taste every time. Enjoy them with your favorite dips and toppings for a truly satisfying experience!

Ingredients
  

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup red onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

Salt and pepper to taste

1/2 cup shredded cheese (cheddar or pepper jack work well)

8 small corn tortillas

Oil for frying (vegetable or canola)

Fresh cilantro for garnish

Lime wedges for serving

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Make the Filling: In a large mixing bowl, combine the drained black beans, corn, red onion, garlic, cumin, smoked paprika, cayenne (if using), salt, and pepper. Mash the mixture slightly with a fork to create a cohesive filling while leaving some whole beans intact for texture. Stir in the shredded cheese until well combined.

    Prepare the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are pliable but not crispy. This will help prevent them from cracking when you roll them.

      Fill and Roll: Spoon about 2 tablespoons of the black bean filling onto one side of each tortilla. Roll them tightly away from you to form a taquito, folding in the sides as you go to keep the filling secure. Repeat with the remaining tortillas and filling.

        Fry the Taquitos: In a large skillet, heat about 1 inch of oil over medium-high heat. Once the oil is hot (test by dropping a small piece of tortilla in; if it sizzles, you’re ready), carefully add a few taquitos, seam side down. Fry for about 2-3 minutes per side or until golden brown and crispy. Make sure not to overcrowd the pan.

          Drain and Serve: Using a slotted spoon, remove the taquitos from the oil and place them on a paper towel-lined plate to absorb excess oil. Continue frying the rest in batches.

            Garnish and Enjoy: Serve the crispy black bean taquitos hot, garnished with fresh cilantro and lime wedges. Add a dollop of sour cream or Greek yogurt for dipping, if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4