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 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