Vegetarian Black Bean and Corn Taquitos Recipe

Introduction

These vegetarian taquitos are a flavorful and crispy snack or meal that’s easy to prepare. Packed with black beans, fresh veggies, and spices, they offer a satisfying blend of textures and tastes perfect for any occasion.

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 black pepper.
3. Step 3: Wrap 2 corn tortillas in a slightly damp paper towel and microwave for 20-30 seconds to soften them, making them easier to roll.
4. Step 4: Spoon about 2 tablespoons of the filling onto each tortilla, sprinkle with cheese, then roll tightly to form a taquito.
5. Step 5: Place the rolled taquitos seam side down on the prepared baking sheet. Brush them 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, broil the taquitos for 1-2 minutes at the end of baking, watching closely to prevent burning.
• Substitute black beans with pinto or refried beans for a different flavor.
• Add diced avocado or a dollop of sour cream as a topping to enhance creaminess.
• Use flour tortillas if you prefer a softer texture, but corn gives a traditional taste.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through and crisp. Avoid microwaving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make taquitos ahead of time?

Yes, you can assemble the taquitos and refrigerate them for a few hours before baking. For longer storage, freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What toppings go best with vegetarian taquitos?

Popular toppings include salsa, guacamole, sour cream, shredded lettuce, chopped tomatoes, and hot sauce. Fresh lime wedges also add a bright finish.

Vegetarian Black Bean and Corn Taquitos Recipe

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4.7 from 143 reviews

These Vegetarian Taquitos are a delicious and crispy baked snack filled with a flavorful mixture of black beans, corn, bell pepper, and spices, topped with melted cheese. Perfect for a quick meal or appetizer, they are easy to prepare and serve with your favorite toppings such as salsa, guacamole, or sour cream.

• Author: Elena
• 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

Assembly

• 20 small corn tortillas
• 1 1/2 cups cheddar or Mexican blend cheese, shredded
• Olive oil, for brushing
• Preferred toppings, such as salsa, guacamole, or sour cream (for serving)

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Combine filling: In a large mixing bowl, add the rinsed black beans, chopped red bell pepper, minced jalapeño, corn kernels, chopped cilantro, sliced green onion, lime juice, chili powder, ground cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. Soften tortillas: Wrap 2 corn tortillas in a slightly damp paper towel and microwave them for 20-30 seconds. This softens the tortillas, making them easier to roll without cracking.
4. Roll taquitos: Spoon about 2 tablespoons of the prepared filling onto each softened tortilla. Sprinkle a little shredded cheese on top of the filling, then roll the tortilla tightly to form a taquito. Ensure the seam is on the bottom to help them stay rolled.
5. Bake: Place the rolled taquitos seam side down on the prepared baking sheet. Lightly brush the taquitos with olive oil to help them crisp up in the oven. Bake for 18-24 minutes or until they are golden brown and crispy. Serve warm with your favorite toppings such as salsa, guacamole, or sour cream.

Notes

• Microwaving the tortillas wrapped in a damp paper towel is essential to prevent cracking while rolling.
• For a spicier version, leave some jalapeño seeds or add a dash of hot sauce to the filling.
• You can substitute cheddar cheese with a dairy-free cheese to make this recipe vegan, but the dish as provided is vegetarian.
• Ensure the taquitos are placed seam side down on the baking sheet to keep them from unrolling while baking.
• Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: vegetarian taquitos, baked taquitos, black bean taquitos, Mexican snacks, vegetarian Mexican recipes