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.
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!
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. :)