What’s for Dinner: Baked Black Bean Taquitos - SLO Classical Academy
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What’s for Dinner: Baked Black Bean Taquitos


Baked Black Bean Taquitos

by Naturally Ella

Makes 6-8 taquitos

I like making vegetarian meals once or twice a week, both for health and to help stretch the food budget, and when it’s something hearty like these taquitos no one even misses the meat. I usually double this recipe for my family of five. I would serve this with rice and maybe a salad or raw cut veggies. Of course, this meal is all about the dips, so don’t skimp on the salsa and guacamole! 


½ medium yellow onion

1 clove garlic

1 small jalapeno

½ tablespoon sunflower oil

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon cayenne pepper

½ teaspoon sea salt

1 cup black beans

¼ cup cilantro

6-8 corn tortillas

½ cup Colby Jack Cheese

Sunflower oil for brushing


1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.

2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through – two to three minutes more.

3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.

4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Click here for a printable pdf of this recipe.

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