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Black Bean Taquitos

Black Bean Taquitos - recipe card
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Crispy baked taquitos filled with seasoned black beans and melted Monterey Jack cheese, offering a savory, slightly spicy flavor with a satisfying crunch. Each serving provides 17 grams of protein, making it a nutritious and high-protein snack or appetizer.

Ingredients

Scale
  • 2 cups cooked black beans, drained and rinsed
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 8 corn tortillas (6-inch)
  • 2 tbsp olive oil, divided

Instructions

  1. Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper or lightly grease it to prevent the taquitos from sticking during baking.
  2. Heat a medium skillet over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent without browning.
  3. Add the minced garlic to the skillet and cook for 30-60 seconds until fragrant. Be careful not to let the garlic brown, as this can introduce a bitter flavor.
  4. Stir in the ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Toast the spices for 30 seconds to release their essential oils, which deepens the flavor profile of the filling.
  5. Add the cooked black beans to the skillet. Use a potato masher or the back of a fork to mash about half of the beans, leaving the rest whole for texture. Cook for 2-3 minutes until the mixture is heated through and well combined.
  6. Remove the skillet from the heat and immediately stir in the shredded Monterey Jack cheese. The residual heat will melt the cheese, creating a creamy and protein-rich filling that binds everything together.
  7. Warm the corn tortillas to make them pliable. Wrap them in a damp paper towel and microwave for 30 seconds, or heat them individually on a dry skillet over medium heat for 10-15 seconds per side. This prevents the tortillas from cracking when rolled.
  8. Place about 2-3 tablespoons of the black bean filling in the center of each tortilla. Spread the filling into a line along the lower third of the tortilla, leaving a small border at the edges to prevent overflow during rolling.
  9. Tightly roll each tortilla around the filling, starting from the bottom edge, to form a compact cylinder. Place the taquitos seam-side down on the prepared baking sheet, spacing them about an inch apart for even air circulation.
  10. Brush the tops of the taquitos lightly with the remaining 1 tablespoon of olive oil. This coating helps the tortillas crisp up and achieve a golden brown color in the oven.
  11. Bake in the preheated oven for 15-20 minutes, or until the tortillas are crispy and the edges are golden brown. Rotate the baking sheet halfway through the baking time to ensure even cooking and browning.
  12. Remove the taquitos from the oven and let them cool for 2-3 minutes before serving. This brief resting period allows the filling to set slightly and reduces the risk of burns from hot cheese.
  13. Serve the taquitos warm with optional toppings such as salsa, guacamole, or sour cream. These additions complement the savory and slightly spicy flavors of the filling.
  14. For an extra protein boost, consider serving with a side of Greek yogurt-based dip or grilled chicken strips. This makes the dish more substantial and aligns with high-protein dietary goals.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze unbaked taquitos on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat baked taquitos in a preheated oven at 350°F / 177°C for 10-12 minutes until crispy and heated through. For frozen taquitos, bake directly from frozen at 400°F / 204°C for 20-25 minutes, checking for crispiness.

Nutrition

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Find it online: https://thehighproteinrecipes.com/black-bean-taquitos/