Description

Whip up these easy vegan and gluten-free Black Bean Taquitos in no time! Crispy corn tortillas filled with seasoned black beans are a weeknight win. Serve with your favorite toppings for a healthy and satisfying meal.

Ingredients

Scale

1 tablespoon olive oil or other neutral oil
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1/4 cup vegetable broth or water
8–10 corn tortillas (ensure they are gluten-free)
Vegetable oil for frying
Optional toppings: salsa, guacamole, dairy-free sour cream, chopped cilantro, diced avocado, hot sauce

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Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until softened (5-7 minutes).
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in black beans, cumin, chili powder, and cayenne. Mash about half the beans.
4. Add broth/water, simmer for 5-7 minutes until thickened. Season with salt and pepper. Remove from heat.
5. Warm corn tortillas until pliable (microwave or dry skillet).
6. Spoon about 2 tbsp filling onto each tortilla and roll tightly.
7. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
8. Fry 3-4 taquitos seam-side down for 2-3 minutes per side until golden brown and crispy.
9. Remove from oil and drain on paper towels. Repeat with remaining taquitos.

Notes

Store cooled taquitos in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or air fryer at 375°F (190°C) for best crispiness. For freezing, store in a freezer-safe bag for up to 2-3 months; reheat from frozen, adding extra time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A