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!
can you recommend a brand of corn taquitos that better then the ones I used
Do you mean tortillas? Which brand did you use?
This was so so good and easy to make. Another delicious, simple meal. My favorite kind! I literally had about 35 mins to make this before I had to to rush kids to things, and I did it with time to spare to actually eat some! These really made my day!
That’s a win Maurine! You did great!
We are vegan and used miyokos cream cheese—it’s about $5 for 8oz and it was delicious 👌
This was a glorious mess. I’ve never worked with store bought corn tortillas before, they are expensive where I am. 12 for $4. I just was too tired to make them. It was delicious but I figured out towards the end that I needed to heat the tortillas about twice as long. Definitely will know for next time.
How much different will these turn out on a stainless steel pan?
I’m sure you could do it, just make sure it gets very hot. :)
These look amazing! Any tips on making these in an air fryer?
Unfortunately I’ve never used an air fryer, so I can’t help with that one. :(
These were fantastic! I think I overfilled them, they turned out a little flat. I did only do the tortillas in the microwave for only 10 seconds so the tortillas wouldnt break when I rolled but again, probably too much filling. Any tips for freezing them?
These were so easy and yummy! I was only able to make 10, might have been heavy handed with the mixture. I also subbed the diced green chilis out and instead added a lot of cumin, salt, cayenne, garlic and valentina’s hot sauce. I had no issues with cracking, the steaming in the microwave was crucial.
Yum! I baked these at 425 for 20 minutes (flipped half way) and they were delicious! I will likely be freezing half the batch for later enjoyment :)
Thanks! I was hoping someone was gonna give me the secret to cookin them In the oven! :)
These are absolutely easy to make and so Good to eat.
Will be making them more often for the family.
These didn’t work for me … corn tortillas split and shattered after nuking them (and I bought them fresh) and I ended up making quesadillas instead. Still tasted okay
The Creamy Black Bean taquitos are the bomb dot com!!! I added sauteed red onion to the mixture as well as some sharp cheddar cheese. The taquitos fell apart while cooking them, and my sister and I had to use toothpicks to hold them together. Next time I should refrigerate the filling for about an hour so they will hold together. Other than that, it was delicious, and I will be making them again. 😀😀
Do you have nutrition information for this recipe?
Thanks!
No, I’m sorry I do not.
These are freaking amazing and a hit with the kids! So easy to make and super delicious. I tripled the recipe for a family of 4 and we had some left over for lunch! YUM! This is going on our list of keeper recipes! They also cook super quickly!
Could these be cooked in the air fryer?
Unfortunately I’ve never used an air fryer, so I’m not sure how that would turn out.
How do you refrigerate or freeze this meal for meal prep so that the taquitos aren’t super soggy ?
They do get soft, that’s something you can’t avoid, but it’s still quite enjoyable! :)
I have found that if I cook them completely and then reheat them in the oven (or toaster oven at work) they turn out great. I also will use a can of Rotel instead of the green chiles and onions sometimes.