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!
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!