Black Bean + Green Chili Taquitos

Black Bean + Green Chili Taquitos

Serves: 4 (9-10 taquitos)


  • 1 tbs olive oil
  • 1 tbs grape seed oil
  • 2 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 1 15-oz can black beans, drained, not rinsed
  • 4 oz chopped mild green chilies, excess liquid drained
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 cup chunky red salsa
  • 9-10 yellow corn tortillas (we used Tortilla Land Fresh Uncooked Corn Tortillas)
  • salt
  • freshly ground black pepper

Serve with:


  1. Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Heat a large pot over medium heat. Add the olive oil, garlic, and onion. Season with a pinch of salt and pepper. Saute until the onions are translucent, approximately 5 minutes.
  3. Add in the black beans, chilies, cumin, chili powder, salsa, 1/2 tsp salt, and 1/4 tsp pepper.  Stir to combine and use a masher to smash most of the black beans so the filling becomes thicker.
  4. Taste and adjust seasonings as needed. Cook for 2-3 minutes and remove from heat.
  5. Heat a panini maker or large skillet. As you are making the taquitos, place each corn tortilla in the panini maker or skillet for approx. 30-40 seconds to make it super pliable (this is necessary or else the tortillas will crack when rolling).
  6. Fill the tortillas, one at a time, with 2-3 tbs of the black bean and green chili mixture.
  7. Roll into tight, cigar-like shapes.
  8. Place each taquito seam-side down on the baking sheet.  Make sure to leave room between each so they are able to get nice and crispy.
  9. Repeat until all taquitos have been made.
  10. Spray or brush each taquito with grape seed oil (or something with a high smoke point).
  11. Bake for 14-17 minutes, or until crispy and golden brown.
  12. Serve immediately with guacamole, salsa, fresh lime juice, and Franks hot sauce.

Variations & Notes:

  • If reheating, place on a baking sheet and warm in a 350 degree oven for 15 minutes.
  • To freeze, partially bake the taquitos for 5 minutes and let cool.  Freeze them in a single layer on a cookie sheet. Transfer to freezer bags and use within 2-3 months. When you are ready to eat the frozen taquitos, bake them for 15-20 minutes at 425 degrees, flipping them halfway through.

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