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Vegetarian Taquitos

These Vegetarian Taquitos are crispy, flavorful, and easy to make! Packed with black beans, corn, and cheese, they’re perfect for any meal or snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Baked, Easy, Gluten-Free, Vegetarian
Servings: 4 servings

Ingredients

  • 1 can black beans 15-ounce, rinsed and drained
  • 1 red bell pepper small, 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 corn tortillas small
  • 1 1/2 cups cheddar or Mexican blend cheese
  • olive oil for brushing
  • preferred toppings for serving

Instructions

Stepwise Method: Vegetarian Taquitos

  • In a mixing bowl, combine the rinsed black beans, chopped red bell pepper, minced jalapeño, corn kernels, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper. Mix until everything is well combined.
  • Preheat your oven to 425°F (220°C). This high temperature will help achieve the crispy texture we desire in our taquitos.
  • Warm the corn tortillas slightly in the microwave for about 30 seconds to make them pliable. Take one tortilla and spoon about 2 tablespoons of the filling onto the lower third of the tortilla. Sprinkle a bit of cheese over the filling, then roll the tortilla tightly, tucking in the sides as you go. Repeat this process until all the filling is used.
  • Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or sprayed with non-stick spray. Brush the tops of the taquitos lightly with olive oil to help them crisp up in the oven. Bake for 15-20 minutes, or until they are golden brown and crispy.
  • Once baked, remove the taquitos from the oven and let them cool for a few minutes. Serve them warm with your choice of toppings such as guacamole, salsa, sour cream, or a sprinkle of extra cilantro.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Pastry brush
  • Oven
  • Non-stick spray or parchment paper

Notes

  • You can prepare the filling and assemble taquitos a few hours ahead; keep refrigerated until baking.
  • Freeze assembled but uncooked taquitos on a baking sheet, then store in freezer bags for longer storage. Bake from frozen adding extra time.
  • Customize fillings by adding vegetables like zucchini, mushrooms, or seasonal ingredients like roasted sweet potatoes and spinach.