Black Bean Taquitos with Avocado Pico de Gallo

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Black Bean Taquitos with Avocado Pico de Gallo


  • Total Time: 40 minutes
  • Yield: 10-12 Taquitos 1x

Description

Taquitos are small tortillas that are filled, rolled, and, traditionally, deep-fried. While the deep-fried versions are absolutely delicious, we’re opting for the easier, healthier, baked-until-golden method. These taquitos are crispy on the outside and filled with a chili-spiced black bean and corn medley, and topped with (or dipped in) a bright and tangy avocado pico de gallo. They are perfect as an appetizer or finger food for a party, but I love having them as a protein packed, savory snack. You cannot go wrong with these and I know you’re going to love them! 


Ingredients

Scale

For the Taquitos:

  • 1/4 cup avocado oil, divided
  • 1012 small (about 5 inch) tortillas (I prefer to use a blend of corn and flour tortillas, but corn is traditional for taquitos)
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 cup corn kernels (from 2 ears corn or from frozen or canned), thawed if frozen
  • 1 tbsp tomato paste
  • Optional: 1 tbsp sour cream
  • 1 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1 teaspoon salt
  • 1/4 tsp pepper

For the Avocado Pico de Gallo

  • 1/4 cup red onion, diced small (about 1/2 red onion)
  • 1/2 cup cherry tomatoes, quartered
  • 1 cup Kumato, Roma, Vine, or Heirloom tomatoes, diced
  • 1/3 cup cilantro, finely chopped (1/2 a bunch cilantro)
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado, diced
  • Optional: 1 jalapeño, seeded and minced

Instructions

  1. Preheat the oven to 425F and grease a sheet pan with 2 tbsp avocado oil.
  2. Place black beans in a large bowl and use a fork to gently mash them. You do not need to completely mash them, just “half-mash” them. To the bowl, add the corn, tomato paste, sour cream (if using), jalapeño, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine thoroughly.
  3. Heat the tortillas in the microwave until they are soft and pliable. This will allow the tortillas to roll without breaking and is an important step.
  4. Spoon 1-2 tbsp of the bean mixture into a line at one end of each tortilla. Tightly roll the tortilla up. Place the taquitos seam-side down on the sheet pan, then brush with remaining avocado oil. Bake for 20-25 minutes, or until the taquitos are golden brown and crispy. Remove from the oven and set aside. 
  5. Meanwhile, make the Avocado Pico de Gallo: Combine all Pico de Gallo ingredients in a medium bowl. Season with additional salt if needed. Set aside.  
  6. Top the baked taquitos with the Pico or serve it on the side as a dipping sauce. Eat while warm. Dig in!

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Odalys
1 year ago

delicious is the word i would use to decribe these! again, by no means am i good in the kitchen but these were so fun to make and they turned out amazing! my fiance was very impressed 🙂 I will be making these again soon

1 year ago

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