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Baked Black Bean Taquitos – Crispy Oven-Baked Mexican-Inspired Taquitos for an Easy Meatless Meal

Baked Black Bean Taquitos are a crunchy, satisfying, and flavorful meatless dinner or snack that proves simple ingredients can deliver big taste. Filled with seasoned black beans and wrapped in tortillas, these taquitos are baked—not fried—making them lighter while still irresistibly crispy. They’re perfect for busy weeknights, party platters, or meal prep. Whether served on their own or alongside fresh toppings, these taquitos are comforting, budget-friendly, and endlessly customizable. Best of all, they come together quickly with pantry staples and require minimal prep. Perfect for: Meatless dinners Easy family meals Oven-baked snacks Freezer-friendly recipes
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Prep Time 15 minutes
bake time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked black beans drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup finely chopped onion
  • ¼ cup shredded cheese optional
  • 10 –12 small corn or flour tortillas
Optional for serving:
  • Greek yogurt or sour cream
  • Salsa
  • Avocado slices
  • These ingredients create taquitos that are crispy on the outside creamy inside, and full of warm spice.

Equipment

  • Baking sheet
  • Parchment paper or nonstick spray
  • Mixing bowl
  • Fork or potato masher
  • Spoon
  • Pastry brush (optional)

Method
 

Step 1:
  1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2:
  1. In a mixing bowl, add the black beans. Use a fork or masher to partially mash them, leaving some texture.
Step 3:
  1. Stir in olive oil, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Step 4:
  1. Add the chopped onion and optional cheese. Mix until fully combined.
Step 5:
  1. Warm the tortillas slightly so they’re pliable.
Step 6:
  1. Spoon 2–3 tablespoons of the black bean mixture onto one edge of each tortilla.
Step 7:
  1. Roll the tortillas tightly into taquitos and place seam-side down on the baking sheet.
Step 8:
  1. Lightly brush or spray the taquitos with olive oil for extra crispiness.
Step 9:
  1. Bake for 18–22 minutes, turning once halfway through, until golden and crisp.
Step 10:
  1. Remove from the oven and let cool slightly before serving.

Notes

🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freezing:
Freeze unbaked taquitos for up to 2 months
Reheating:
Reheat in the oven at 375°F (190°C) until crispy
Avoid microwaving for best texture
🥄 Variations
Spicy: Add diced jalapeños or chili flakes
Veggie boost: Add sautéed peppers or spinach
Cheesy: Increase cheese or use a blend
Vegan: Skip cheese or use dairy-free alternatives
Mini taquitos: Use smaller tortillas for appetizers
Each variation keeps the taquitos crunchy, flavorful, and flexible.
❓ 10 FAQs
Are these crispy without frying?
Yes, baking gives great crunch.
Can I use canned black beans?
Yes, just drain and rinse well.
Are these kid-friendly?
Very—mild and customizable.
Can I make them ahead?
Yes, assemble and refrigerate.
Are they freezer-friendly?
Yes, freeze before baking.
Do I need cheese?
No, they’re delicious without it.
What tortillas work best?
Both corn and flour work well.
How do I keep them sealed?
Place seam-side down when baking.
Are they gluten-free?
Yes, when using corn tortillas.
What goes well with them?
Yogurt, salsa, or avocado.
🏁 Conclusion
Baked Black Bean Taquitos are proof that meatless meals can still be crispy, comforting, and deeply satisfying. Easy to make, budget-friendly, and packed with flavor, these taquitos are a reliable favorite for any occasion.
Once you try them, they’ll quickly earn a permanent spot in your recipe rotation.