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Crispy Baked Taquitos with Black Bean Filling

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Crispy Baked Taquitos with Black Bean Filling

Crispy Baked Taquitos with Black Bean Filling

Jessica Braider
Traditionally taquitos are deep-fried. We developed a baked version that is super tasty and super healthier. We like our taquitos baked until they are crispy, and then smothered with salsa and sour cream.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine Tex Mex
Servings 6 servings


  • 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed + 1/2 cup water
  • 15 oz. vegetarian refried beans (or use 1 1/2 cups home-made refried beans for every 15 oz. can) see link in notes for homemade directions
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder or use 1 clove minced garlic
  • 12 small whole wheat tortillas or use 10 large (8 – 9-inch), 6 - 8-inch, use wheat/gluten-free if needed
  • 6 scallions dark and light green parts, sliced 1 cup
  • 1 tomato diced 2 cups
  • 1 cup shredded Cheddar cheese or use Mexican blend
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)
  • 1 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)


  • Preheat the oven to 400 degrees and spray a 9 x 13-inch baking dish with nonstick cooking spray.
  • In a medium saucepan over medium heat, combine the black beans, water, refried beans, chili powder, cumin, and garlic powder. Simmer it for 3 - 5 minutes.
  • Mash the bean mixture until it is a thick puree (you can use a potato masher right in the pot).
  • On a plate, lay a tortilla flat and place 2 big tablespoons of bean mixture on one side of the tortilla. Top it with some scallions (about 1 Tbsp.), tomatoes (about 2 Tbsp.), and cheese (about 1 Tbsp.). Roll up the tortilla as tightly as you can into a tube shape and place it in the baking dish, seam side down. Repeat until you’ve used all the tortillas. Reserve any leftover filling for dipping.
  • Bake the taquitos until they are lightly browned and starting to get crispy, 15 – 20 minutes.
  • Serve the taquitos with salsa, sour cream, and/or any leftover black bean filling, if desired, or freeze for up to 3 months.


Homemade Directions: Click here for our directions on how to make your own refried beans.
Do Ahead or Delegate: Combine the spices, make the black bean mixture, slice the scallions, dice the tomato, shred the cheese if necessary and refrigerate, or fully prepare and freeze the dish.
Scramble Flavor Booster: Use 1 Tbsp. chili powder and double the garlic. Add 1 diced chili pepper to the saucepan with the beans, if desired, and serve the taquitos with spicy salsa. Use Pepper Jack cheese instead of the Cheddar.
Tip: If you purchase a large package of tortillas and don’t want them to go to waste, you can seal them tightly and freeze them. Just let them thaw in the refrigerator for a day or two before using them. For best results, tortillas should not be thawed in the microwave, although they can easily be warmed in the microwave.
Nutritional Information Per Serving (% based upon daily values): Calories 394, Total Fat: 13g, 19%; Saturated Fat: 6g, 30%; Cholesterol: 20mg, 6.5%; Sodium: 748mg, 31%; Total Carbohydrate: 57g, 19%; Dietary Fiber: 12g, 48%; Sugar: 4g; Protein: 20g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, No Added Sugar, Nut-Free, Potluck/Buffet, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!

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