As usual I let the leftover ingredients in my fridge and pantry dictate what my next recipes would be. I had some leftover corn tortillas from my Green Chile Migas, an extra can of black beans in my pantry, and some leftover cream cheese. What does that spell? CREAMY BLACK BEAN TAQUITOS! Yay! I paired the taquitos with some bright and tangy Cilantro Lime Rice and a side of salsa for dipping. Actually, now that I’m thinking about it, I have leftover queso fresco too, so I might go back and crumble some of that over the rice! It pays to “sweep the kitchen” once a week. ;)
I know the first question I’ll get in the comments is, “How do you reheat the taquitos and keep them crispy??” and the answer is that you don’t. They don’t stay crispy and I’m okay with that. I reheat them in the microwave and they’re still yummy. With meal prep you have to be okay with the fact that your reheated food is not going to be exactly the same as when it was freshly cooked. Instead of focusing on the fact that it’s not the same, I focus on the fact that it still tastes great and I’m still really thankful to have an awesome, delicious, and inexpensive home cooked meal. My taquitos may not be crispy, but they’re delicious and my whole lunch was about $2 instead of $10. And that really adds up over time.
If you’re not a fan of cilantro, my Easy Taco Rice is a great substitute!
For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.
Creamy Black Bean Taquito Meal Prep
This Meal Prep Includes:
1 batch Creamy Black Bean Taquitos: (16 total): $4.83
4 cups Cilantro Lime Rice: $1.32
1 cup salsa (1/4 cup per meal): $0.92
Total Cost: $7.08
Cost per Meal: $1.77
Notes:
- The original recipe for the Cilantro Lime Rice makes six cups, but I didn’t want to have leftovers, so I cut the batch down to make about 4 cups. To do that I used 1.5 cups rice and 2.25 cups broth. I reduced the lime juice and cilantro accordingly as well (estimated).
- I didn’t actually store the meals with the salsa container inside the larger glass container. The small square Ziploc containers that I used for the salsa (photo below) were too tall to properly close the lid on the glass containers, but I put them in there for the photo so that everything could be pictured together.
- Another great optional side for this meal would be Warm Corn and Avocado Salad!
- Want to make your own salsa for dipping? Check out my Fire Roasted Salsa.
- And if you missed it above, Easy Taco Rice is a great sub for the Cilantro Lime Rice if you’re a soap-cilantro person. ;)
These are the little square Ziploc containers that I used for the salsa. They come 8 to a pack, which is great because I’ve lost at least four of my last set. LOL. I got these at Target.
The wide, shallow, one compartment glass containers pictured above are made by Pyrex and purchased from Amazon (upon suggestion from many readers). So far they’re great!
And that’s it for this week! Enjoy your lunches!
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I bet a spray of oil and a few minutes in an air fryer would reheat these great and crispy.
Can you use can chicken in this recipe also can they be frozen?
Yes, you can add chicken. :) I’m not sure they’d hold up to freezing, though. I feel like the tortilla might fall apart.
No where does it say the cooking instructions. Please provide those.
Click on the recipe links, it’ll take you to the recipes.
By chance would know how many calories would be in this meal prep?
I’m sorry, I don’t have nutritional info.
These look great. It’s my understanding is that you usually refrigerate these, but do they freeze well? Thanks
I usually refrigerate them for about four days. For some recipes, like soups, stews, and some others, if it makes a huge batch I’ll freeze a few as well. This one in particular is probably best just refrigerated, though.
The key to rolling corn tortillas is to have wet hands and warm tortillas. I learned that the hard way with the first batch. The microwave truck didn’t work for me.
Do you have any idea about what the general macros count is per meal?
No, I’m sorry, I don’t have that information.
What brand of taquitos did you buy? I bought some chicken ones and they are not healthy at all.
I made my own taquitos. The recipe is linked throughout this post.
This is definitely one of my favorite recipes from your site! Though I’ve stopped frying them and started rolling and baking them… I’m crammed for time when I get home with the kids and it takes to long! My husband usually eats everything without complaint, but these he actually requests!
Im curious, do you freeze your recipes, or just refrigerate them? I really want to make meals thall hold up made on sunday and eaten thursday.
Thank you!
Most of them I just refrigerate, which is why I usually just do about four days at a time. If there is something that I have more than four servings of and it’s freezer-friendly, I will sometimes freeze those extra servings. :)
I love these meal prep recipes! They make grocery planning so much easier. Takes the work from me. I plan on making this tonight. Thanks so much!
I wonder if you can use Greek yogurt in place of the cream cheese? These look delicious and are saved for upcoming meal prep. Thank you for sharing!
Personally I don’t think that would be a good substitute. The flavors and textures are too different.
Ooh! I’m dairy-free, so will have to use Tofutti cream cheese, but will still give this one a try. I love this series — I’ve done the fajita veggie meal prep, a modified white chicken chili meal prep (using a white chicken chili recipe I already had), and the garden turkey meatloaf meal prep, and they’ve all been amazing! Thanks so much for the suggestions!
Hey
Can they be mad e with flour tortillas instead?
Yes they can! Enjoy.
I’m loving these meal prep plans you’re coming up with!! Please keep them coming!
A toaster oven should do a decent job of re-crisping the taquitos for those averse to slightly soft tortillas. (It will obviously require reheating the rice and taquitos separately.)
I’m a HUGE fan of the Easy Taco Rice. Looks like I’ll have to make some taquitos for dinner very soon!!! :-)
All that I have to say is YUM!
Can either of the rice recipes be made with brown rice or would the cooking method have to be altered?
Have you tried Uncle Ben’s Brown Rice? Cooking time is about the same as white rice.
Just cook the rice according to the package and add the seasonings after cooking. I make a cilantro lime rice with brown rice pretty regularly.
I usually make the cilantro-lime rice with brown rice. Check on the rice package to see what volume of water you need. If I need more liquid I add extra water to the pot and cook for the amount of time stated on the rice package (instead of the recipe time). I find brown rice has a stronger flavor than white rice so if I want more flavorful rice I add extra seasonings/salt at the end. Hope this helps!
Brown rice does require more liquid and longer cooking time. Just follow the instructions on the package for your brown rice, replacing broth for water, and you should be good to go. :)