Black Bean Taquitos with Salsa Roja
These baked black bean taquitos are flavored using a nutritious salsa roja. A wholesome, budget-friendly meal packed with fiber and protein.
Why You’ll Love These Black Bean Taquitos with Salsa Roja
- Uses simple, budget-friendly ingredients. The main ingredients are beans, salsa, and corn tortillas! And they transform into the most fun and crispy treat.
- Packed with nutrition. If you aren’t aware, salsa absolutely counts as a vegetable because it is made of blended vegetables. So use this flavorful tool to your advantage and load up on the nutrition by mixing it into your filling. These taquitos provide protein, fiber, and a ton of antioxidants as designed!
- Change up the filling and customize the spice level. The great part about this filling is that it is very easy to customize. Feel free to use more or less of they ingredients below to tailor the flavor to your taste.
Key Ingredients and Substitutions
- Tomatoes: I used plum tomatoes. You can also use tomatillos.
- Onion: I used white onion, but yellow or red onion can work here too.
- Dry Chilis: You can find recipes for salsa roja made a variety of different chilis. For ease, I used chili de árbol. Feel free to change up the types of chilis you use based on flavor profile and spice level you are aiming for with your salsa. Alternatively, you can skip the árbol and just add 1 pepper from a can of chipotle peppers in adobo sauce.
- Bouillon: I use bouillon in both the salsa and taquitos, which helps add to the depth of flavor in this meal. You can leave out the bouillon in the salsa and swap for water instead of the broth for the filling.
- Cilantro: You can omit from the salsa if you can’t tolerate cilantro. If you still want some freshness, you can try this with some chives or parsley.
- Black Beans: Other beans can work for this. Try this recipe with red kidney beans or pinto beans.
- Spices: I used a combination of smoked paprika, coriander, and a tiny bit of cumin. If not a fan of cumin, you can absolutely leave that out.
- Tortillas: I always make mine with corn tortillas, but you can also swap for flour tortillas as well. Make sure they are 6 inch and that you enjoy the taste of them! In the best situation, freshly made tortillas are always preferred, but if you only have access to store bought tortillas, they can work just as well! Just make sure to follow the tips further down so they are easy to work with.
How to Make Black Bean Taquitos
Charred Salsa Roja
Place a pan over medium heat, warm the oil and evenly spread it through the pan. When hot, add the halved tomatoes cut side down with the quartered onions and char for 3-4 minutes on both sides. Add the garlic cloves with the onions, and sauté together for 2-3 minutes until the onions have softened and the outside of the garlic is golden. Transfer the charred vegetables to a blender cup.
Add the chili de árbol to the pan, toasting for 10 seconds on both sides (turn quick to avoid burning the peppers). Allow the peppers to cool for a minute then remove the stems and transfer to the blender cup. Allow all the ingredients to cool, about 15 minutes.
Add in the vinegar, bouillon, and a pinch of salt then blend on high until smooth. Taste and add more salt as needed.
Taquitos
Preheat oven to 425F and brush a baking tray with oil to coat.
Heat up the oil in a pan over medium low heat. Add the onions with a pinch of salt and sauté until softened. Stir in the garlic and sauté again until fragrant.
To the pan, add the paprika, coriander, and cumin then stir to combine with the veggies. Pour in the black beans, salsa, and veggie broth. Stir to combine allowing the mixture to heat through for 5 minutes. Using a potato masher, or the back of a cooking spatula, lightly mash everything together until the mixture thickens then set aside to cool while you prepare the tortillas.
Heat up your tortillas to make them more pliable and easy to roll. You can do this two different ways. You can either, wrap a stack of 5-6 tortillas in a damp paper towel then microwave for 45-50 seconds to make them pliable for rolling. Or, you can heat them up in a skillet over medium low heat. When the pan is hot, place a tortilla on the pan and warm through for 15 seconds, then flip and warm for another 15 seconds. Flip the tortilla one more time and warm for 15 seconds and you’ll notice it start to puff up in certain areas. Transfer the warmed tortillas to a clean kitchen towel. Fold the towel over the tortillas to help keep them warm and pliable until ready to use.
Fill one tortilla with 2-3 tbsp of the bean filling and roll it up. Place the rolled taquito on a baking tray seam side down and brush or spray with oil as needed. Repeat with the remaining filling.
Bake in the oven on the bottom rack for 15 minutes, then flip and bake 8-10 more minutes on the middle rack until the other side is golden. After flipping, if your tortillas appear dry, brush them with a little more oil before baking.
To serve, top with crema, shredded lettuce, pico de gallo and/or additional salsa for dipping then enjoy.
Expert Tips
- Warm your tacos before rolling them. You can do this two different ways. You can either, wrap a stack of 5-6 tortillas in a damp paper towel then microwave for 45-50 seconds to make them pliable for rolling. Or, you can heat them up in a skillet over medium low heat. When the pan is hot, place a tortilla on the pan and warm through for 15 seconds, then flip and warm for another 15 seconds. Flip the tortilla one more time and warm for 15 seconds and you’ll notice it start to puff up in certain areas. Transfer the warmed tortillas to a clean kitchen towel. Fold the towel over the tortillas to help keep them warm and pliable until ready to use.
- Short cuts to keep you sane. While I always recommend making as many fresh from scratch choices as often, I do recognize that isn’t always within everyone’s budgeted time. Here are some extra recommendations. If you aren’t a fan of the idea of making your own salsa, use your favorite store bought salsa instead (just make sure it tastes good to you). Instead of making your own pico de gallo, buy a premade variety in store. Use pre-shredded cabbage.
- Avoid overfilling. You might be tempted to add more filling to these, but too much filling can cause the taquitos to burst or spill out from the sides as they bake.
- Adjust the spice level. For people that don’t like spice, I suggest using less chilis in your homemade salsa or use a mild salsa brand to make the filling.
Frequently Asked Questions
You can! Preheat the air fry to 375F. Prepare and roll your taquitos according to the recipe. Make sure you oil the taquitos evenly to help avoid cracking. Place the taquitos seam side down in the air fryer basket in a single layer then bake for 8 minutes, flipping halfway through.
When using corn tortillas, this recipe is completely gluten-free. Best way to make sure you have 100% corn tortillas is to either scan the ingredients on any store bought tortillas or to make them yourself.
Yes. Once fully cooled, store in an airtight container in the fridge for up to 3 days. When ready to eat, preheat your oven to 400F. Place the taquitos on a tray, spray with oil and bake until warmed through and the edges are crisp, about 12-15 minutes.
Yes! Assemble each taquito and place in a single layer on a parchment lined plate or baking tray. Place in the freezer to set for at least and hour then transfer to a freezer safe bag. When ready to eat, preheat the oven to 425F, then place on a greased baking tray and brush the taquitos with oil. Place in the oven to bake for 18 minutes. Flip and bake for another 5-10 minutes until crisp and golden.
Before stuffing and rolling your tortillas you need to make sure your tortillas are pliable. When possible, it is best to use the freshest tortillas you can find as they will naturally be softer than ones that have been sitting on the shelf. If you are using store-bought, make sure to properly pre-heat your tortillas. You can either use the instructions on the package or heat them according to the tips in this blog post. You know you’ve properly heated your tortillas if you can scrunch a tortilla in your hand without it cracking. When rolling, make use you are also brushing the tortillas with oil and not overstuffing them, this will help keep the tortillas from drying out and cracking while you are filling the rest.
Make It Balanced
Taquitos can be a great vehicle for adding more veggies especially in the form of salsas! Salsas are a blend of different veggies, and this recipe uses salsa straight in the filling. You can add in even more veggies by serving your taquitos topped with shredded lettuce and pico de gallo.
While these taquitos provide protein from the black beans, if you wanted to add even more protein, stir in some shredded tofu to the bean filling.
More Bean Focused Meals
- Spinach Artichoke White Bean Sandwich
- Smashed Cucumber Toast with Artichoke Edamame Spread
- Mango Chickpea Salad
- Marinated Roasted Bell Pepper Bean Salad with Fried Capers
- Habichuelas Guisadas
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Black Bean Taquitos with Salsa Roja
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegan
Description
These baked black bean taquitos are flavored using a nutritious salsa roja. A wholesome, budget-friendly meal packed with fiber and protein.
Ingredients
Salsa Roja
- 2–3 tsp avocado oil
- 4 plum tomatoes
- 4–6 dried chili de árbol (use 2 for less spicy)
- 3 cloves garlic, smashed
- 1/2 small white onion, quartered
- 1/2 tsp vegetable bouillon paste or 1/2 a vegetable bouillon cube
- 2 tsp white wine vinegar
- 3 sprigs cilantro
- Kosher salt to taste
Taquitos
- 1 tbsp avocado oil and more for baking as needed
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1, 15 oz can black beans
- 1/3 cup salsa roja
- ½ cup low sodium vegetable broth or water
- 8–10 corn tortillas
- Salt and pepper to taste
For Serving
- Pico de Gallo
- Vegan sour cream or cashew crema
Instructions
Charred Salsa Roja
- Place a pan over medium heat, warm the oil and evenly spread it through the pan. When hot, add the halved tomatoes cut side down with the quartered onions and char for 3-4 minutes on both sides. Add the garlic cloves with the onions, and sauté together for 2-3 minutes until the onions have softened and the outside of the garlic is golden. Transfer the charred vegetables to a blender cup.
- Add the chili de árbol to the pan, toasting for 10 seconds on both sides (turn quick to avoid burning the peppers). Allow the peppers to cool for a minute then remove the stems and transfer to the blender cup. Allow all the ingredients to cool, about 15 minutes.
- Add in the vinegar, bouillon, and a pinch of salt then blend on high until smooth. Taste and add more salt as needed.
Taquitos
- Preheat oven to 425F and brush a baking tray with oil to coat.
- Heat up the oil in a pan over medium low heat. Add the onions with a pinch of salt and sauté until softened. Stir in the garlic and sauté again until fragrant.
- To the pan, add the paprika, coriander, and cumin then stir to combine with the veggies. Pour in the black beans, salsa, and veggie broth. Stir to combine allowing the mixture to heat through for 5 minutes. Using a potato masher, or the back of a cooking spatula, lightly mash everything together until the mixture thickens then set aside to cool while you prepare the tortillas.
- Heat up your tortillas to make them more pliable and easy to roll. You can do this two different ways. You can either, wrap a stack of 5-6 tortillas in a damp paper towel then microwave for 45-50 seconds to make them pliable for rolling. Or, you can heat them up in a skillet over medium low heat. When the pan is hot, place a tortilla on the pan and warm through for 15 seconds, then flip and warm for another 15 seconds. Flip the tortilla one more time and warm for 15 seconds and you’ll notice it start to puff up in certain areas. Transfer the warmed tortillas to a clean kitchen towel. Fold the towel over the tortillas to help keep them warm and pliable until ready to use.
- Fill one tortilla with 2-3 tbsp of the bean filling and roll it up. Place the rolled taquito on a baking tray seam side down and brush or spray with oil as needed. Repeat with the remaining filling.
- Bake in the oven on the bottom rack for 15 minutes, then flip and bake 8-10 more minutes on the middle rack until the other side is golden. After flipping, if your tortillas appear dry, brush them with a little more oil before baking.
- To serve, top with crema, shredded lettuce, pico de gallo and/or additional salsa for dipping then enjoy.
Notes
Shortcuts to keep you sane. While I always recommend making as many fresh from scratch choices as often, I do recognize that isn’t always within everyone’s budgeted time. Here are some extra recommendations. If you aren’t a fan of the idea of making your own salsa, use your favorite store bought salsa instead (just make sure it tastes good to you). Instead of making your own pico de gallo, buy a premade variety in store. Use pre-shredded cabbage.
Avoid overfilling. You might be tempted to add more filling to these, but too much filling can cause the taquitos to burst or spill out from the sides as they bake.
Adjust the spice level. For people that don’t like spice, I suggest using less chilis in your homemade salsa or use a mild salsa brand to make the filling.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
