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!
I love this recipe but I’m having trouble rolling my tortillas and keeping them from cracking and unrolling when I cook them. They still taste amazing but they are a mess. This is only the second time I’ve made them so maybe I will get better with more practice. Thanks for the great recipe.
If you warm them on a griddle first it will help, corn tortillas have to be cooked before they can fold or roll
This was fantastic. My whole family loved it, even my 11 year old who doesn’t frequently like tex-mex recipes. I did use flour tortillas because that is our family’s tortilla preference. I also followed your recommendation and used beans that I had cooked from dry. I served these with salsa and guacamole for dinner last night. Thank you!
These were wonderful! I served them with grapes tonight for dinner. Following a previous commenter’s instructions I baked them at 425 for 30 minutes. I sprayed the pan with cooking spray before putting the taquitos on it and sprayed the tops of the taquitos as well. I have 5 kids and see this being my go to for their hungry teenage years. Lol! 😂
Have you tried freezing these? Fry half and freeze the other half?
I haven’t tried that, unfortunately. I’m not sure how the corn tortillas would hold up in that rolled state.
I’m excited to try this out! Thank you for giving the nutrition information for each serving. I’m wondering, how many taquitos is one serving? Is it one taquito for the 106 calories?
Yes, the nutrition info is per taquito, since I imagine the number of taquitos someone eats will vary quite a bit from person to person, or if they are served as an appetizer or snack.
Can you bake or air fry these? Thank you
Unfortunately, I don’t have an air fryer, so I can’t advise.
This is misleading, $0.02 for garlic salt lol you have to buy a whole thing of garlic salt if you dont already have it so its not 2 cents its more like $3 this meal costs more than it makes it out to be you cant buy fractions of things you have to buy the whole thing then fraction it. Decent meals but not as cheap as they make it out to be,
Hello. You can read more about how and why we calculate recipe costs the way we do here. While you can’t buy $0.02 worth of garlic salt, you also don’t buy an entirely new container every time you make a recipe using that ingredient. I also don’t consider an ingredient free if I already have it on hand. Therefore, I calculate the cost of the portion used in each particular recipe, and the remainder of the container will be accounted for in each additional recipe calculation.
Can these be stored?
They’re definitely best when fresh, as the tortillas will get soft when refrigerated. That being said, they’ll probably still taste great, just with a different texture. :)
These were delicious! I don’t comment on recipes much. Had to for this recipe. I live in South Texas & there are Tortillerias everywhere. They were so fresh that I didn’t have to microwave before cooking. Also, don’t overfill! They will ooze all over the place. A heaping tbsp or a little less than 2 tbsp was perfect for ours. Medium heat. Some grape seed oil…so good. I forgot to drain chillis so I added just a bit of shredded cheddar to bind it more. Worked great. Made 10 taquitos for us. Thanks again!
Flavor was great, but most of mine fell apart while cooking. Next time I think I’m going for quesadilla style instead of rolls. I’ll get the same flavor, more crunchy goodness and less mess. Worth a shot.
These didn’t work out for me. The tortillas kept breaking and ripping which was frustrating. Then all the cream cheese filling seemed to absorb into the tortilla as they cooled. The flavor of the filling was good, but not enough to make me want to attempt these again.
I usually heat the tortillas in the pan with a little oil, then fill and refry just to heat through.
You may have filled them too much. They stayed together better for me when I put less filling.
Your microwave may not be as powerful so you may need to heat your tortillas for longer. My first five tortillas had a few that were a bit crumbly. The next batch I actually heated the tortillas in batches of 2 for 15 seconds. They were much easier to work with.
Very pleased with how these came out and how easier they came together! I cooked them in the air fryer. Preheated it at 400 degrees and then cooked them for 3-4 minutes at 400.
Thank you for giving the air fryer instructions. I’m thinking about getting one so it helps to know recipes I can use.
These are amazing! We used vegan cream cheese to make this plant based. Still delicious.
What type of plant-based cream cheese do you use?
My favorite vegan cream cheese is Tofutti Better Than Cream Cheese.
These are awesome and so easy!
I added corn and shredded chicken to make em more of meal turned out great!
Thanks for the great recipe!
I love this recipe! I make them for parties all the time and they are a hit. Now that we’re all on lockdown, I’m trying to meal prep to avoid grocery trips.
Any suggestions for freezing and reheating these in oven?
Thank you!
I love these too, and freezer taquitos are nostalgic for me! If you Google make ahead taquitos, I bet the directions for basically any taquito will be the same, since cooking time and stuff has mostly to do with dimensions and density.
Any tips on air frying before I make these? Curious if this can be done in the air fryer. Thanks!
We haven’t tried them in the air fryer. You can certainly give it a try and let us know how it goes!
How long would you cook them for in the air fryer and a what temp?
In my air fryer to “fry” things I usually max it out at 400 and just check periodically