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!
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