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!
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!! :)