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.
15oz.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
15oz.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
2tsp. chili powder
1/2tsp.ground cumin
1/2tsp.garlic powderor use 1 clove minced garlic
12small whole wheat tortillasor use 10 large (8 – 9-inch), 6 - 8-inch, use wheat/gluten-free if needed
6scallionsdark and light green parts, sliced 1 cup
1tomatodiced 2 cups
1cupshredded Cheddar cheeseor use Mexican blend
1cupsalsa (look for brands with no sugar added),for serving (optional)
1cuplow fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
Instructions
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.
Notes
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: 20gLike 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