So apparently the Super Bowl is coming up soon? I dunno. I don’t follow football, but I know a lot of you do, so I wanted to give you some budget-y options for football eats! These cute and crispy little Creamy Black Bean Taquitos are really easy, fun to eat, and are totally Super Bowl worthy. Plus, they make a pretty impressive presentation, especially when provided with multiple sauces for dipping.
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Keep Costs and Waste Down
Making a vegetarian taquito means that almost all the ingredients are very budget friendly. Corn tortillas are super cheap, especially when you buy a large pack. If you can’t use 30+ corn tortillas at once, you can freeze half of them or just use the other half to make some homemade baked tortilla chips. Because it isn’t a party without some tortilla chips anyway, right?
You can also cut the cost significantly by using beans that are cooked at home instead of canned. I’m out of my home cooked beans right now, so I had to use canned, but home cooked are usually about 1/3 the cost for me. Here’s a tutorial on how to cook beans easily using a slow cooker.
How to Serve Creamy Black Bean Taquitos
These taquitos are great on their own, but it’s always fun to have something to dip them in. I like salsa for these because the filling is already creamy, but sour cream or guacamole are also nice!
Goes great with: Cowboy Caviar, Warm Corn and Avocado Salad, Fire Roasted Salsa, Best Ever Avocado Dip
See this recipe used in my weekly meal prep.
Creamy Black Bean Taquitos
Servings 15 taquitosIngredients
- 4 oz. cream cheese (room temperature) ($1.00)
- 1 15oz. can black beans ($0.95)
- 1 4oz. can diced green chiles ($1.09)
- 2 green onions ($0.21)
- 3 dashes hot sauce (optional) ($0.05)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt (or to taste) ($0.02)
- 15 6-inch corn tortillas ($1.37)
- 3 Tbsp cooking oil, divided, for frying ($0.12)
Instructions
- Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
- Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
- Once all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.
- Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos). Serve while still hot.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!I seriously love anything in a tortilla. 😅
How to Make Black Bean Taquitos – Step by Step Photos
Start by rinsing and draining a 15oz. can of black beans (or 1.5-2 cups if using homemade). Drain one 4oz. can of diced green chiles. Add 4oz. room temperature cream cheese to a bowl with the black beans, green chiles, 2 sliced green onions, 2-3 dashes of hot sauce, 1/8 tsp garlic powder, and 1/8 tsp salt.
Stir everything together until well combined. Taste the mixture and adjust the salt or hot sauce to your liking. The mixture isn’t very pretty, I’ll admit, but it’s SO tasty!
Working in small batches of about 5 tortillas at a time, place the 6-inch tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften them up some. This helps them stay pliable and not crack open when you roll them.
Begin heating a non-stick or cast-iron skillet over medium heat. Working quickly, begin filling each tortilla with about 2 Tbsp of the black bean filling, then rolling tightly. You’ll need less filling than you suspect, I promise. You want the tortilla to wrap around itself at least once, so don’t over fill.
Once the skillet is hot, add about 1 Tbsp cooking oil and swirl to coat the surface. Give it a couple of seconds to heat until it looks shimmery, then add the rolled taquitos seam side down. Let the taquitos cook on each side until golden brown and crispy. Keeping them close together as they cook also helps prevent them from unrolling while in the skillet. You can use the few minutes while they cook to start warming, filling, and rolling the next batch of taquitos. Repeat the process in small batches, adding a little more oil to the skillet each time, until they’re all filled and cooked.
And that’s how you make super simple, delicious, crispy, and creamy black bean taquitos!
I have one very important recipe adjustment. But at least twice the recommended ingredients because these will go VERY fast at parties.
They’re awesome by themselves but might require a per person limit if spicy dips and salsas are on the same table! Sour cream and ranch work for those with less taste for heat but don’t cheat yourself if you can handle mixing them with some spice.
Only used half of the cream cheese, 3 dashes of cumin and my own homemade salsa, rolled them up after heating tortilla and used toothpick to hold shut. Mine did not fall apart nor open in cooking process, they were easy and delish, Thanks for sharing,
That’s good to hear i hope to try these soon.
Delicious!! I made it with a yummy mango salsa.
Used flour soft tortillas and fried them in a pan then put in oven at 350 for 20 minutes. Kids loved it topped with Mexican rice and the cowboy caviar recipe from this website with salsa and sour cream.
Someone in the comments noted that the tortillas roll better if you heat/cook them on the stove rather than microwaving them, and I’d like to second that. Also, I think each batch needs a little more than 1 Tbsp of oil if you want them nice and crispy. I added a little more seasoning to my filling, some cayenne, a little smoke paprika, and little more garlic powder. Once adjusting the oil the came out great, and heating the tortillas over the stove prior to rolling fixed any problems I had when them falling apart during the cooking process.
I made these with flour tortillas and baked them and they were so yummy!
I first made this a couple years back as taquitos, it was a lot of work (for me lol) and while delicious they didn’t hold up well. Enter my idea tonight: make this recipe as quesadillas. I added shredded cheese to the mix and grilled up some! It made about 6 quesadillas (I probably filled them up too much). So good and easy!
Next time I might add corn and extra cheese to make it more filling.
these work much better as a quesadilla, even following the tips given they just kept falling apart trying to cook them as taquitos. great filling mix tho.
I love this recipe but I’m having trouble rolling my tortillas and keeping them from cracking and unrolling when I cook them. They still taste amazing but they are a mess. This is only the second time I’ve made them so maybe I will get better with more practice. Thanks for the great recipe.
If you warm them on a griddle first it will help, corn tortillas have to be cooked before they can fold or roll
This was fantastic. My whole family loved it, even my 11 year old who doesn’t frequently like tex-mex recipes. I did use flour tortillas because that is our family’s tortilla preference. I also followed your recommendation and used beans that I had cooked from dry. I served these with salsa and guacamole for dinner last night. Thank you!
These were wonderful! I served them with grapes tonight for dinner. Following a previous commenter’s instructions I baked them at 425 for 30 minutes. I sprayed the pan with cooking spray before putting the taquitos on it and sprayed the tops of the taquitos as well. I have 5 kids and see this being my go to for their hungry teenage years. Lol! 😂
Have you tried freezing these? Fry half and freeze the other half?
I haven’t tried that, unfortunately. I’m not sure how the corn tortillas would hold up in that rolled state.
I’m excited to try this out! Thank you for giving the nutrition information for each serving. I’m wondering, how many taquitos is one serving? Is it one taquito for the 106 calories?
Yes, the nutrition info is per taquito, since I imagine the number of taquitos someone eats will vary quite a bit from person to person, or if they are served as an appetizer or snack.
Can you bake or air fry these? Thank you
Unfortunately, I don’t have an air fryer, so I can’t advise.
This is misleading, $0.02 for garlic salt lol you have to buy a whole thing of garlic salt if you dont already have it so its not 2 cents its more like $3 this meal costs more than it makes it out to be you cant buy fractions of things you have to buy the whole thing then fraction it. Decent meals but not as cheap as they make it out to be,
Hello. You can read more about how and why we calculate recipe costs the way we do here. While you can’t buy $0.02 worth of garlic salt, you also don’t buy an entirely new container every time you make a recipe using that ingredient. I also don’t consider an ingredient free if I already have it on hand. Therefore, I calculate the cost of the portion used in each particular recipe, and the remainder of the container will be accounted for in each additional recipe calculation.
Can these be stored?
They’re definitely best when fresh, as the tortillas will get soft when refrigerated. That being said, they’ll probably still taste great, just with a different texture. :)
These were delicious! I don’t comment on recipes much. Had to for this recipe. I live in South Texas & there are Tortillerias everywhere. They were so fresh that I didn’t have to microwave before cooking. Also, don’t overfill! They will ooze all over the place. A heaping tbsp or a little less than 2 tbsp was perfect for ours. Medium heat. Some grape seed oil…so good. I forgot to drain chillis so I added just a bit of shredded cheddar to bind it more. Worked great. Made 10 taquitos for us. Thanks again!
Flavor was great, but most of mine fell apart while cooking. Next time I think I’m going for quesadilla style instead of rolls. I’ll get the same flavor, more crunchy goodness and less mess. Worth a shot.
These didn’t work out for me. The tortillas kept breaking and ripping which was frustrating. Then all the cream cheese filling seemed to absorb into the tortilla as they cooled. The flavor of the filling was good, but not enough to make me want to attempt these again.
I usually heat the tortillas in the pan with a little oil, then fill and refry just to heat through.
You may have filled them too much. They stayed together better for me when I put less filling.
Your microwave may not be as powerful so you may need to heat your tortillas for longer. My first five tortillas had a few that were a bit crumbly. The next batch I actually heated the tortillas in batches of 2 for 15 seconds. They were much easier to work with.
Very pleased with how these came out and how easier they came together! I cooked them in the air fryer. Preheated it at 400 degrees and then cooked them for 3-4 minutes at 400.
Thank you for giving the air fryer instructions. I’m thinking about getting one so it helps to know recipes I can use.
These are amazing! We used vegan cream cheese to make this plant based. Still delicious.
What type of plant-based cream cheese do you use?
My favorite vegan cream cheese is Tofutti Better Than Cream Cheese.
These are awesome and so easy!
I added corn and shredded chicken to make em more of meal turned out great!
Thanks for the great recipe!
I love this recipe! I make them for parties all the time and they are a hit. Now that we’re all on lockdown, I’m trying to meal prep to avoid grocery trips.
Any suggestions for freezing and reheating these in oven?
Thank you!
I love these too, and freezer taquitos are nostalgic for me! If you Google make ahead taquitos, I bet the directions for basically any taquito will be the same, since cooking time and stuff has mostly to do with dimensions and density.
Any tips on air frying before I make these? Curious if this can be done in the air fryer. Thanks!
We haven’t tried them in the air fryer. You can certainly give it a try and let us know how it goes!
How long would you cook them for in the air fryer and a what temp?
In my air fryer to “fry” things I usually max it out at 400 and just check periodically
I make this often, with a few tweaks!
First, the “microwave under a damp paper towel” trick doesn’t really work for me. But I’ve found that heating the tortillas gently in a pan on the stove – med-low heat and about 20 seconds on each side – seems to work beautifully. They soften first, but crisp up quickly so you’ll want to work fast! I make an assembly line – warm one tortilla in the pan, and then while you’re filling and rolling the first one, add a second tortilla to the pan to warm. The timing seems to work out perfectly.
Second, I’ve tried adding some ground beef to the recipe in the past which worked ok (black beans are too intense for my tummy), but hubby and I found that what we really wanted was a soft, creamy, cheesy filling, so now we do refried beans, cream cheese, and a little shredded cheddar in addition to the chiles and spices.
Third, I found that pan-frying was too messy, time-consuming, and finicky. I oven-bake in a big batch, and while they don’t always turn out as attractive or tightly-rolled as I would like, they taste yummy and I’m sure the presentation could be improved with the use of some toothpicks during cooking!
So my subs are – heat the tortillas individually in a pan, sub refried beans for the black beans, and bake in the oven. Hubby and I mix together salsa and sour cream to dip, and serve corn on the cob, salad or coleslaw alongside :)
If it helps anyone, I suggest 5 to 10 seconds longer on heating the corn tortillas before rolling up, just worked easier for me with my microwave My kids like these and they are not always easy to please. Our family eats meat but trying to cut back on how often we eat meat dishes and I see several good vegetarian options on this site so I’m Glad I found this website! Thank you!
Do you have any suggestions for an alternative to cream cheese? These look AMAZING but we both have a strong aversion to cream cheese. Love your recipes, thanks!
Hi Allison! You could try this suggestion from a previous reader: I made this recipe without the cream cheese as I did not have that in my fridge at the time. But to make up for it, I put my canned black beans in the blender. Putting the black beans in the blender made the beans have that binding property to the corn tortilla in the same way that cream cheese would have (and I saved money too since I didn’t have to buy the cream cheese). I added spices like cumin to give it a nutty and meaty flavor too. I am from the South so I added a little pat of butter to the pan while frying and these were delicious.
I’m sure these taste good but I can’t assemble them at all. Everything just falls apart.
I’m saving this to try, but I’m wondering if anyone has tried them adding shredded chicken? My guys are pretty demanding when it comes to having meat with their meal and I use a lot of rotisserie chicken when making things like this.
Canned chiles aren’t really a thing in Australia. Could I sub some fresh chopped capsicum (bell pepper)? I don’t like super-spicy anyway so it’s more about replacing the volume than the flavour :-)
Yes you could chop up bell pepper for replacement and be fine.
Delicious!! I wish I could post a picture. I loved the recipe. I doubled mine.
Tweaked it a bit…
– Vegan cream cheese (some else mentioned the same one in an older comment)
– half the amount of Chile’s (I have a 2yr didn’t want it to spicy.
– Heated tortillas wrapped in a reusable napkin (1min for every 5 tortillas)
– used toothpicks right at the end of the taquito to keep it from falling apart.
– baked them. Sprayed a baking sheet with coconut oil, laid the taquitos toothpick down. Sprayed the tacos with oil. Put them in the oven at 425, 30min flipped them half way 👌🏻👌🏻
Huge hit and my 2yr old LOVED them. I also used this recipe to make black bean dip! 🤤 I just blend it and add some cumin. So good!
where is the nutrition info? I see a disclaimer but there isn’t any info on any nutrition facts. Where would I find those? I see prices, but not nutrition.
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. It’s not a one click approach when you want them to be accurate. To read more about our approach to nutritional information check out our disclaimer here.
I’m so sad! I followed all directions exactly and mine completely fell apart. :( I should’ve read the comments before making them. I went to the store just for these ingredients for dinner and meal prep this week and nowwww….lol…well…definitely won’t be eating for lunch tomorrow like I had planned. I wonder if baking them would be better to keep them from falling apart? The microwave did nothing for me.
I’m so sorry to hear this Savanna. We’ll work on this and see what we can do.
Made these last night as a veggie option with our chicken taquitos. Followed the recipe to the letter but changed the prep. We too have had a hard time with corn tortillas that break when you roll them. One tried and true way to get them not to break is to fry each side in a tiny bit of oil. See the video and instructions on Simply Recipes for exactly how to do it. We then baked in the oven at 400 until the filling was warm and the tortillas were a little crispy. Served with rice cooked with tomato, dipping in queso, salsa, and guacamole.
Thank you so much for sharing!
This was not a good recipe. Mine kept falling apart, even after cooking them seam side down and pushed together really tightly.
I’m so sorry to hear that Sarah. I’m happy to walk through the recipe for you if you’d like.
If you don’t like corn tortillas and want to use flour, would you recommend doubling the recipe to get the same amount of taquitos?
Yes you can swap for flour. No need to double it if you can find those smaller street taco tortillas in your store. They’ll work perfectly.
Am I reading this right? Is a serving size really 1 taquito?
Yes you can always have more if you’d like!
To simplify, with cooking that is what I do, I made the filling, spread it on half the tortilla, folded in half and it was very good. We used guacamole’ for the dip. We liked it and will make it again. Used this way, we had 9 individual flat tacos.
Oh love the dipping into guac. So good!
This is, quite frankly, simply a bad meal prep idea. If I wanted to eat soft, falling apart corn tortillas with beans getting into my rice, I would not bother with the effort of panfrying everything. The microwave tip did not work well for me at all. I had more success wetting down the corn tortillas on both sides prior to rolling.
While, fresh, hot and properly rolled, I don’t doubt these tacquitos are tasty, they simply cease to resemble anything like what they are intended to when refrigerated and reheated in a bowl with rice. The components are tasty — it’s very frustrating to spend a lot of time trying to make the components into tacquitos only for all that effort to be wasted by refrigeration and re-heating.
I mixed my salsa up with my rice because honestly, I had nothing worth dipping into it.
I’m sorry to hear it didn’t work out for you Emily! Let me know if you have any questions.
It doesn’t look like any reheating instructions were given, but I know from experience (ex reheating pizza) that the microwave will never restore crispiness, in fact quite the opposite. If you want crispy, either reheat in an air fryer, or in a skillet on the stove. Good luck!
A toaster over works really well, too!
can you recommend a brand of corn taquitos that better then the ones I used
Do you mean tortillas? Which brand did you use?
This was so so good and easy to make. Another delicious, simple meal. My favorite kind! I literally had about 35 mins to make this before I had to to rush kids to things, and I did it with time to spare to actually eat some! These really made my day!
That’s a win Maurine! You did great!
We are vegan and used miyokos cream cheese—it’s about $5 for 8oz and it was delicious 👌
This was a glorious mess. I’ve never worked with store bought corn tortillas before, they are expensive where I am. 12 for $4. I just was too tired to make them. It was delicious but I figured out towards the end that I needed to heat the tortillas about twice as long. Definitely will know for next time.
How much different will these turn out on a stainless steel pan?
I’m sure you could do it, just make sure it gets very hot. :)
These look amazing! Any tips on making these in an air fryer?
Unfortunately I’ve never used an air fryer, so I can’t help with that one. :(
These were fantastic! I think I overfilled them, they turned out a little flat. I did only do the tortillas in the microwave for only 10 seconds so the tortillas wouldnt break when I rolled but again, probably too much filling. Any tips for freezing them?
These were so easy and yummy! I was only able to make 10, might have been heavy handed with the mixture. I also subbed the diced green chilis out and instead added a lot of cumin, salt, cayenne, garlic and valentina’s hot sauce. I had no issues with cracking, the steaming in the microwave was crucial.
Yum! I baked these at 425 for 20 minutes (flipped half way) and they were delicious! I will likely be freezing half the batch for later enjoyment :)
Thanks! I was hoping someone was gonna give me the secret to cookin them In the oven! :)
These are absolutely easy to make and so Good to eat.
Will be making them more often for the family.
These didn’t work for me … corn tortillas split and shattered after nuking them (and I bought them fresh) and I ended up making quesadillas instead. Still tasted okay
The Creamy Black Bean taquitos are the bomb dot com!!! I added sauteed red onion to the mixture as well as some sharp cheddar cheese. The taquitos fell apart while cooking them, and my sister and I had to use toothpicks to hold them together. Next time I should refrigerate the filling for about an hour so they will hold together. Other than that, it was delicious, and I will be making them again. 😀😀
Do you have nutrition information for this recipe?
Thanks!
No, I’m sorry I do not.
These are freaking amazing and a hit with the kids! So easy to make and super delicious. I tripled the recipe for a family of 4 and we had some left over for lunch! YUM! This is going on our list of keeper recipes! They also cook super quickly!
Could these be cooked in the air fryer?
Unfortunately I’ve never used an air fryer, so I’m not sure how that would turn out.
How do you refrigerate or freeze this meal for meal prep so that the taquitos aren’t super soggy ?
They do get soft, that’s something you can’t avoid, but it’s still quite enjoyable! :)
I have found that if I cook them completely and then reheat them in the oven (or toaster oven at work) they turn out great. I also will use a can of Rotel instead of the green chiles and onions sometimes.
These were delicious!! Perfect for school lunch. I omitted the sour cream and used shredded cheese inside. For seasoning the beans I cut up cilantro, green onions and added paprika. Finally, I made my own salsa and they were gone before the end of the day :) Thank you for sharing.
So good! I doubled the recipe but other than that followed it exact and they turned out great! Served with the cilantro lime rice and a side salad. Was a family hit!
We do not have/use a microwave so I layer paper towels in the bottom of a cast iron pot with lid, we add a little water and when hot, layer with the tortillas. Steam just a few at a time, it doesn’t take long and they get really hot. This steams them and makes them perfect for rolling!
What a great method! Thank you for sharing that!
My mouth is watering. I want to eat that!
Who doesn’t love taquitos?! I sure do! And taquitos with black beans is one of my absolute favorites. YUM!!
I have 2 questions:
1. Do you think these would freeze well? I’m thinking I could fry them, freeze them, and bake them for a large gathering later next week.
2. How do you think these would taste with flour tortillas? A taquito and a flauta, if you will. I’m thinking I might want to try two different tortillas to change things up.
Thanks for the recipe! I’ve made Weellicious’ taquitos several times and they’re delish, but I’m looking to change up the flavor profile a bit.
Unfortunately I haven’t tried freezing these, so I’m not sure how the corn tortillas would hold up. Flour would probably hold up better. As long as you like flour tortillas, I think that would be a fine swap. :)
These are delicious! We decided to use refried black beans, & I added cilantro! Topped with avocado. SO GOOD. Word to the wise.. these are spicy!
Can these be baked instead of fried? Think it may be easier to make a batch in the oven instead of frying in batches!
It depends on your tortillas. Some tend to split and crack as they shrink in the dry heat of an oven.
Oh my golly, these were delish!! I added a little shredded sharp cheddar and a splash of lime juice …so good! If only I could get my rolling and frying technique down for perfect color and no unrolling! Thanks for this one!
Is there nutrition facts?
Outstanding! As I was making them I didn’t think I would like them, but they were great and a big hit with the fam! Thanks for posting this recipe, will definitely make again. Thanks to whoever is responsible for this recipe!
These were awesome!! Will definitely be using in the future :)
My only word of caution would be to make sure you’re tortillas are thoroughly heated so that they do not crack, as 20 seconds in the microwave needed to be more like 30 seconds for me so when I rolled them they didn’t fall apart. Overall, super tasty!!
Do these reheat well? Any recommendations to keep them tasty for a weekly meal prep item?
They don’t stay crispy, but I still enjoyed them quite a bit! (I reheat all my leftover lunches in the microwave.)
I also swapped the corn for flour tortillas. The fill was just awesome.
These were amazing! The whole family loved them. I did switch out the black beans for vegetarian retried beans.
Good flavor was looking forward to them but did not look as the picture, maybe the tortilla was too thick
I can’t wait to make these for my next pot luck or party!
This is my boyfriend and I’s go to whether it is for Meatless Monday or not, quick and filled with lots of flavor.
These were delicious! Great easy recipe, these were tasty and I would definitely make them again.
These are DELICIOUS! I opted for flour instead of corn because I know they freeze well. I made a giant double batch, flash froze them on a baking sheet, then packaged them up in preparation for our baby’s arrival. They’re great to take out for a quick lunch – I just defrosted slightly in the microwave, then browned up in a pan! My husband loves too! THANK YOU!
These were amazing! I made them two nights in a row. The first night, I made it exactly as the recipe stated. Delicious! The second night I made it in the oven and it was so much easier and just as good. I heated up the tortillas in the oven (400 degrees), took them out and assembled the taquitos, and then baked them for about 18-20 minutes. I sprayed the pan and the top of the taquitos with olive oil to make them crispy. Sooo good!!
love these so much! this is my third time making them and I’m obsessed! YUMM!
Great recipe! I veganized it with a non-dairy garlicky herb spread instead of cream cheese and upped the garlic (I love garlic), and it was so delicious. My partner commented that it was probably the best thing I have ever made, and then proceeded to eat half of them!
I am vegan so I made these with tofutti cream cheese, and they turned out perfect! I doubled the recipe for a work function, and I did add about twice as much salt to the filling, and NONE of them turned out as perfectly rolled as yours, but that’s okay. I also used 1/4 tsp of cayenne pepper instead of hot sauce just because I didn’t have any hot sauce on hand. Rolling and cooking them 5 at a time took me forever to make but it was totally worth it!
My new obsession is our air fryer. I wonder if I could put these in th air fryer and make the outside all crispy and delicious!!
Hi! Do
You have nutritional info on these? Thanks! Hilary
No, I’m sorry, I do not.
You can try to input all of the ingredients into the recipes portion of MyFitnessPal. I do this when recipes don’t have nutritional info, and it seems to work pretty well.
I have been using edamam.com’s nutritional wizard. They’re the same database that Epicurious, NY Times, The Kitchen uses.
Man, these look awesome to have with movie night! I’m wondering if they could be sprayed with cooking spray and and baked in the oven?
Maybe thats a great idea i saw a recipe before that said you could bake them for 20 minutes at 450f in a gresed pan seam side down and to brush tops with oil.
I made this recipe without the cream cheese as I did not have that in my fridge at the time. But to make up for it, I put my canned black beans in the blender. Putting the black beans in the blender made the beans have that binding property to the corn tortilla in the same way that cream cheese would have (and I saved money too since I didn’t have to buy the cream cheese). I added spices like cumin to give it a nutty and meaty flavor too. I am from the South so I added a little pat of butter to the pan while frying and these were delicious. Please keep the great recipes coming!! Love this website!!!
This looks delicious. Would they freeze well if I wanted to re-heat them at work for lunch?
I haven’t tried freezing these, unfortunately, so I’m not quite sure how they’ll hold up.
I’m going to make them on Sunday and freeze them for lunches over the week. I will let you know how they hold up. :)
Thank you! I’m very curious. :) You could always try just assembling a few and freezing those before freezing all of them.
Did you ever freeze and reheat these?
Everyone loved these! Add shredded chicken, monty jack and cheddar. It was a hit.
These were great. We served them with your cowboy caviar and some homemade guacamole. Yummmm
These were so good!! I used organic corn tortillas from Costco and franks redhot sauce
How do you keep these things from unrolling when you turn them over? I’m so frustrated; it became scrambled beans! Otherwise they were delicious. Both my picky kids liked them (I did leave out the chilies though because they hate spice.) But only 2 of the 15 turned out looking like your photos, and others came apart.
When I browned them in the skillet with the seam side down it kind of sealed them shut. But they have to get very brown before they stay shut.
These were delicious! Thank you for the recipe. I made them have a little extra kick from spice by using the hot Hatch green chilis and throwing in a dash of cayenne. My husband loved them. I don’t think he even noticed that we had a meatless dinner last night. ;)
Looking forward to making these! What type of hot sauce did you use?!
Just a generic salsa. :)
Everyone knows Tapatio is Mexico’s favorite ;) (usually only a dollar, available everywhere)
So good! I used vegan cream cheese to make them vegan and they were a hit. I made thirty of them for the family to eat while watching football and they were quickly eaten up. I will be making these again soon! Thanks for the recipe.
I really love this recipe! I have found that if I use flour tortillas, I’m able to freeze them with less breakage. Then I reheat in the microwave at work (which works a little better if they have some time to thaw out in the fridge before reheating). This week, I added some shredded chicken just to mix it up and they are amazing! Thanks for this recipe, Beth! :)
This looks great! I am wondering about making a big batch to freeze for easy lunch prep for my kids. Have you tried freezing them? What are your thoughts on reheating?? Thanks for all your great recipes.
I don’t think this one will freeze well, actually. Cream cheese doesn’t always hold up and I think the corn tortillas would tend to crack with the change in temperature and moisture.
Do you think the filling would would as a dip warmed up, with the baked tortilla chips you suggested?
*work
Yes, I have to admit, I was sneaking little bites of the filling with just my fork as I was making these! Ha!
Are the taquitos better baked or fried? I noticed that the recipe in your cookbook suggests baking but this one suggests frying. Please let me know. Thanks!
These days I prefer cooking them in a skillet with just a little bit of oil. I find they crack less and get a little bit better browning action.
These look amazing!! I can’t wait to try them. I always love your vegetarian recipes. Do you think they would turn out okay if I subbed plain Greek yogurt for the cream cheese? I’m never sure about cooking yogurt.
For this one I think you really need to use cream cheese because it is much thicker than Greek yogurt and just has a different flavor.
Tried this recipe finally and it is so good! But I find that I don’t make the whole bowl of filling, what else could I use the filling for?
You could mix it with rice and top with taco toppings for a type of mexi-bowl. You could mix it with chili. You could use it as a topping for nachos. You could add some pepper jack cheese and bake it and serve it as a hot nacho dip.
Would these freeze well?
I’m actually not sure how the rolled corn tortillas will hold up. I know you can freeze leftover corn tortillas flat, like they come when you buy them, but I’m not sure if freezing will cause them to crack once they’re rolled.
That’s a great question, I would love to freeze a big batch to have on hand for lunches.
These are AMAZING!!! Very easy to make and super flavorful! My husband is super picky and he said this recipe is a keeper.
I don’t have a microwave. How can I heat the tortillas before rolling them so that they don’t crack??
Sometimes 30 seconds in a dry skillet helps strengthen them too. I’ve found that it kind of depends on the brand.
We are having black bean taquitos for the final meal in food lab! We will rate it after the meal.
I hope they turned out well!! :)
Made these the other day and they were great! The leftovers even tasted good cold at work the next day.
So I had a combination of older homemade corn tortillas and ones I had just made (wanted to use up some leftovers but didn’t have enough without making some more) and made the mistake of thinking the fresh ones didn’t need to be softened. My taquitos came unrolled so I just ended up making fold them in half and making, I guess, tacos? But it worked! And they were delicious!
I made these tonight and they were great! Thank you:)
How come the corn tortillas crack so much for me?! I swear I’ve tried everything.
Hmm, it might just be that brand. I bought a pack recently for something else and noticed they cracked WAY easier than the last kind I had (I wish I remembered which brand I had before!). Some people also have more luck if they toast them a bit in a dry skillet first. That helps stiffen and strengthen them a bit. Just don’t toast too long or they’ll be too stiff to roll.
I didn’t have much luck with heating the tortillas up in the microwave (they basically cracked the second I tried to wrap them up), so I tried heating them up in a non-stick skillet over medium heat for 15 seconds on each side– no oil or anything, just the tortilla in the pan. That worked great!
Once I took care of those tortillas, everything else went well. And the filling is so delicious! I didn’t have any salsa or avocados on hand, so I put a drizzle of sriracha on each one– not exactly a traditional topping, but it’s tasty!
These are so good! I’ve made them for dinner three times in the last two weeks. Served with Mexican red rice and sliced avocado it’s a restaurant quality meal. Thank you!
I made these for dinner tonight. I added a bit of shredded cheese to the mixture to sell my roommate on them. Now that I know how easy and tasty tauitos are to make, they will definitely make it in to the recipe rotation. Thanks for another delicious recipe!!
Loved it. I added a tsp of diced chipotles in adobo and another time some chopped jalapenos and a splash of the the juice. Delicious! No surprise, I’ve loved your recipes for years.
These were surprisingly a lot better as frozen leftovers heated up in the toaster oven than they were fresh from the frying pan. Maybe flavors had more time to marry or the toaster made them more crispy, but they made a great heat-and-eat dinner after a busy clinic day!
I have to thank you!!!! I made these today for dinner after my family had way to much beef on Valentine’s Day. I didn’t tell them until they were done that these were meatless. These will be in my rotation. The corn tortillas that I bought cracked a lot, any ideas why?
How would these do with homemade tortillas? These sound yum!
I guess it would depend on the tortilla, but I would guess that you could do it with just about any type. :)
The flavor and crunchiness of these are awesome, even with non-dairy cream cheese. Too bad I goofed and didn’t follow the reheat instructions for the tortillas- oops! Will definitely make this again and do it right next time.
Ohhhhhh my goodness YUM!!! I used dried beans and made them in the instantpot in 15 mins. I did not add the chilies or hot sauce because my husband is a wuss (sigh) I used daiya vegan cream cheese since we don’t do dairy. I doubled the recipe but only made 20 of them, I must have overfilled them but that’s ok. I also had to nuke my tortillas for 30-40 seconds for them to not crack. I put sriracha on mine (like I do to almost everything I make!) my hubby ate his with salsa. I made this as the main entree so we had a veggie platter with it since I wasn’t sure what else would go with it! My 2 and 4 year olds LOVED these. Oh and I thought I should mention I put off making these for awhile because they seemed like too much work but they were actually super easy to make and didn’t take long either with 2 cast iron pans going at the same time. Thanks for yet another amazing recipe!
I made these, they were delicious. I don’t know if it was just my tortillas or what, but every single one I had cracked on me when i went to roll. Never worked with corn tortillas and this was not a good experience. Made it along with some fire roasted salsa for dipping and it amazing.
Tried these tonight and they were delish! Thanks so much…you’re blog is a lifesaver!
Beth, you must have read my mind! I wanted to have taquitos for Superbowl and was turned off by the frozen ones so this is perfect!!! Just made them and they are soooo tasty!! Thanks for sharing!
These were delicious, but there was a bit of a learning curve for actually cooking them. I used white corn tortillas, not sure if yellow corn would have worked better.
I had to use high heat on my stove, plus about 2 tablespoons of oil for each batch, otherwise the tortillas split all the way down the sides in the pan and turned themselves into strips while leaking the filling all over the pan. I also had to heat the tortillas for closer to 35 seconds in the microwave… maybe my appliances are just terrible.
If the tortillas start to split apart when cooking, turn the heat up a bit and/or add more oil.
I wasn’t sure what to expect, but these were SO GOOD! And they couldn’t be easier to assemble.
These were quite tasty although I had trouble keeping them from unrolling in the pan. I love the crispy corn tortilla you get from cooking in the pan though. I also had a sorta funny problem with my filling. I used homemade black beans, so rather than having a thin liquid to drain off, my beans started off kinda goopy (sounds gross haha). Since they didn’t drain really well, that means the mix overall had a bit too much liquid, and I ended up with a good amount of beanless creamy liquid at the end. All that to say — If I use homemade again, I will make sure to give the beans a rinse and allow them to drain well.
We made these last night and they were delicious! Something wonderful happens to corn tortillas when they crisp up. We’ll be making these again.
I love Trader Joe’s black bean and cheese taquitos, I’ve never come up with anything as good. This is even better!
This looks amazing (and I’m not even a football fan)! Do you think they’d be ruined by baking them instead of frying them? The Tbsp of oil doesn’t terrify me per se but I thought it’d be worth asking.
I think the problem with baking is that they won’t get crispy and the “seam” won’t seal so that they won’t stay rolled.
Brush with oil as Beth said, it does help. We also used a toothpick to hold them closed while they firm up/bake with success. Though frying them is tastier, IMO…I love the crunch :)
They tend to crack open a bit more when baked, but it can work. Brushing them with oil definitely helps.
This looks so delicious – can’t wait to try them.
I made a big batch of your Slow Cooker (Not) Refried Beans this week, I’ll try making the taquitos with that!
These look so crunchy and delicious! I will have to try to veganize this recipe somehow.
Teresa, I am going to Veganize them using some refried beans to swap out the cream cheese. Enjoy!
Daiya. Cream. Cheese. It’s magic, and vegan!
Hi Beth! Do you think these will keep overnight if I made them the night before I wanted to serve them? What would be the best way to warm them up? Thanks so much!! You have no idea how much your recipes have helped me and my family eat well and save money :)
Unfortunately I don’t think they’ll stay crispy. I ate them the next day as leftovers and enjoyed them, but they are definitely better just out of the skillet.
I don’t live in North America, so my access to canned American goods is very limited. Could you recommend a fresh ingredient that could replace the canned chilies? Would freshly diced work? Would I need to cook and/or blend them first?
Roast some fresh chilies like you would bell peppers (place them directly on the flame of a gas burner & rotate until their skins are blistered, put them in a bowl sealed with plastic wrap & after 10 minutes remove their skin & deseed them). If you don’t have a gas stove you can broil them in the oven.
For this cornbread recipe I roasted fresh Hatch chiles instead of using canned, so I would use the same method I did there (there are step by step photos). Hatch chiles are really close to the canned green chiles, but I’m not sure if there is another variety that would be similar.
These were really good! Added a little salsa to the cream cheese so the filling would look more appetizing/less gray. Was also out of oil so just used cooking spray – they browned up fine!
Beth – you have breakfast and dessert categories but have you considered adding one for appetizers? You have a great potato skins recipe and a few others that would fit the bill, and there really can’t be enough appetizer recipes in the world :)
I haven’t made that category yet because I so rarely make appetizers… but I plan to focus on that a little more, so maybe once I get a good lot of them. :)
Here’s 24 to start – this doesn’t even include the hummus recipes of some of the ones listed under “Dips”! Haven’t tried half of these yet, but most look like great football food :)
Baked Broccoli Cheddar Tots
Oven Baked Potato Skins
Sweet Potato Corn Cakes with Garlic Dipping Sauce
Cowboy Caviar
Freezer Ready Mini Pizzas
Cheesy Scallion Stuffed Jalapeños
Minute Nacho Cheese Sauce
Dilly Vegetable Dip
Baked Tortilla Chips
Roasted Vegetable Toast
Sriracha Deviled Eggs
The Quick Fix Salad Bar Pizza
“Everything” White Bean Dip
Peach Ricotta Crostini
Homemade Rosemary Crackers
Pork Gyoza (Potstickers)
Vegetable Egg Rolls
spring rolls & quick peanut sauce
Lobster & Cream Cheese Wontons
Pork & Ginger Pot Stickers
Hearty Black Bean Quesadillas
seven layer dip
Fire Roasted Salsa
Chipotle Peach Salsa
OMG, THANK YOU!!!
See… can’t have enough appetizer recipes in the world :)
And thank you!
Looks awesome, I’m going to try these this weekend
How would this delicious sounding recipe work by using a cooking spray in a nonstick type skillet and not oil ??? I have seen your responses to questions asked about baking them…
It will probably work, they just won’t be quite as brown or crispy. :)
I made these taquitos for my family today and what a hit! I veganized it by using vegan cream cheese and it worked out beautifully. It is now my son’s favorite dish. Thank you so much for posting this. You now have a new fan.
I don’t follow football either, but more than happy to use it as an excuse to eat these! :D
These will probably freeze well, right? I don’t sports either, but I’m trying to find some ‘convenience’/junk food I can make and keep in the freezer for when I’m tired enough to head for fast food.
I’m actually not sure how well they’d freeze. I think I’d be worried about the tortillas cracking if they are frozen in that rolled shape. They freeze well laying flat, but rolled maybe not so well.
These taquitos look so good! I can sell my family on vegetarian stuff when it’s good like this =)
Thanks for sharing!
Yum!
How many cups homemade black beans would equal a can?
About 1.5-2 cups
I really need help! I’m a uni student, and i love to cook, but i live with only 1 parent who has just gone away on a 3 month trip, and i’m now buying everything for myself (i use to buy some things, but parent would have the basics/ buy dinner). I’ve done a stocktake of my pantry, and i’ve found a huge stash of canned beef stew/ irish stew. I’ve had one, and they taste ok, but they dont exactly fill me up, and they are a bit bland. I was wondering if anyone could think of a way i could use them as an ingredient in a heartier dish?
TIA XOXO
Hi Megan,
I’d say try to bulk it up with some vegetables and additional beef broth. I’m not sure what all is in canned Irish stew, but for the beef stew I’d doctor it up like this:
Dice up a small white onion and add it to a saucepan with a dab of butter (1 TB or so). Sautee a few minutes until the onion softens up. Peel and dice a couple of potatoes, and 2-3 carrots and add those. Do the same with some celery if you like celery. Mince a clove of garlic and toss that in as well and stir it all up, then pour in a can of beef broth or make your own with water and Better than Bouillon. Let it all simmer until the veggies are tender, not sure exactly how long it will take, maybe 30 minutes at most? Then you could add in a can or two of the stew and stir it all up. Salt and pepper to taste. This should give you a more flavorful and heartier amount of beef stew using very inexpensive ingredients.
Another idea is to make a kind of pot pie out of it. Get some easy biscuit mix and mix up the dough according to directions, then pour a can or two of the stew into a baking dish (depending on how big the cans are, I’d say use an 8×8 dish though). Then plop the dough over the top of the stew using a spoon until it’s all covered, then bake according to the biscuit directions. That’s a fast and easy dish. You might also pour it over rice or mashed potatoes.
Add hot sauce or chopped chili peppers. Or whatever other spice you like. You could add more veggies (or meat) to the can. It would need to be something that is already cooked (or requires on a tiny bit of cooking) since you don’t want the canned stew to be over cooked.
You could turn it into faux shepard’s pie by covering with mashed potatoes and baking. Maybe add grated cheese to the mashed potatoes for extra flavor and calories.
My dad used to swear by mixing a can of chunky beef stew with one of those partially-precooked flavoured rice bags. I’ve never tried it myself, so I’m not sure of the timing or temperature, though.
Alternatively, maybe adding some beans or frozen spinach might work? Garlic and chili powder are your best friends for combating blandness; any spice really, although I’d expect that canned soup probably has enough salt already.
Great way to celebrate the Super Bowl. Taquitos, yum!
Yummy!!! I LOVE taquitos!!!
Could these be frozen? It would be great to just heat up for lunch on the weekends.
I’m just not sure how the corn tortillas would hold up in the freezer once rolled. They can be delicate and can crack easily before they’re crisped up in the skillet. Maybe after they’re cooked, but then you’ll have a bit of difficulty reheating them and keeping them crispy, without OVER cooking the tortilla.
Taquitos freeze well once cooked, but they should be reheated in more oil than is used on this recipe (at medium-high temp) so that they reheat evenly. Care must be taken that they don’t brown too much in the first fry.
Beth, Id also liked to know if taquitos can be baked. I think long time ago you had a baked taquito recipe. Love your blog xoxo
You can bake taquitos, but I find that the tortillas tend to crack easier in the oven because the slower cooking method dries them out before they stiffen up. You can brush them with oil or spray with and oil spray to help prevent cracking, but I find that they still work better in a skillet.
This looks amazing. Would love to bring this to a friend’s potluck but not sure how to make it work. Could this be made ahead and then heated in the oven?
Yes, you could probably reheat them in the oven to keep them crispy. I haven’t tested it, though, so I’m not sure how long or how hot.
This looks delicious! I am a sucker for the boxed “El Monterey Taquitos” and love the idea of making my own. Do you think these would hold up well being frozen to reheat at a later time? Any reheat instructions/suggestions?
I’m very unsure about the freezing issue because I’m not sure the rolled taquito will hold up in the freezer without cracking.
Hi!
I was wondering how these freeze? I was thinking about making a bunch and freezing them but wanted to know if you think it would be best to cook then freeze, or to just freeze the uncooked tortilla with the bean mix inside.
Thanks!
I’m just not sure if they’ll freeze okay because I worry that the corn tortilla will crack while it’s in the freezer or as it thaws. They freeze great laying flat, but I’m not sure they’re strong enough to stay rolled without being cooked.
Could this be adapted for the oven? I don’t like cooking with a lot of oil, and these look soooooo good!
I have a pan with a rack that I use in my toaster oven. I line the pan with foil (for easy clean up), space my taquitos on the rack, and bake at about 400F for about 8-10 minutes., turning half way through. I just keep my eye on the ends. When they start to brown, the taquitos are ready….or when they are crisp when you poke them with your finger. They will also crisp up a little more after they’ve cooled slightly. No oil….., just add hot sause. mmmmm
I pretty much do the same as Daphne Stannard except I brush lightly with olive oil and bake on a cast iron cooking “sheet”.
This is a great combo Beth! But, I went with what I had, i.e. subbed some things: refried black beans (I make mine spicy with jalpeno so skipped the green chile), I always use soft goat cheese in place of cream cheese AND I threw in a bit of pumpkin puree.
Also, if I want them as finger food, I cut them in thirds to serve – easy appetizer!
You are not going to get much browning without a bit of oil. You could spray the taquitos with an aerosoled oil based product–less oil, but still enough to get some color. I personally don’t find 3 T of oil–300 calories divided by 15 servings or 20 fat calories per taquito if all is absorbed–to be horrible. The spray might add 2-5 calories each, depending on brand and amount of saturation. You also need to remember that in order to be healthy, about 25% of daily calorie consumption should be oil in order to have healthy skin, hair, digestive process, and brain function. All calories turn into body fat if excess consumption occurs, so this, as all things, is a matter of balance and good sense. If you are still serious about the fat per taquito, drop the cream cheese, which is about 100 calories per ounce, nearly all fat–or 20 fat calories per taquito, about the same as the fat used to fry them. Me? I’m going to have 1 of these yumsters exactly as written and watch my slender family enjoy the rest!
I meant to say fat calories instead of oil–fat is everywhere and keeping one’s daily consumption of fat at 25% of calories as fat does present a challenge for many, but not so much for those of us who cook most of our food.
If you do it in the oven you’ll need to either brush them with oil or spray them with oil or else the tortillas will crack as they dry and shrink. They may still crack in the oven with oil, though, which is why the quick cooking in the skillet is a little better.