Can these black bean taquitos be made in the air fryer?

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.

How can I ensure these are gluten-free?

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.

Is there a way to store leftovers?

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.

Can I freeze black bean taquitos for later?

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.

Why are my tortillas cracking?

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.

Black Bean Taquitos with Salsa Roja

Description

These baked black bean taquitos are flavored using a nutritious salsa roja. A wholesome, budget-friendly meal packed with fiber and protein.

Ingredients

Scale

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

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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.