Corn and Black Bean Taquitos

Corn tortillas are tightly rolled around a cheesy corn and black bean mixture and baked until crisp. They’re quick, delicious and so easy to make. And did you catch the best part? They’re baked, not fried! So not only are they healthier than the traditional fried version, but they still have that crispy crunch when you bite into them! The filling can even be made ahead of time and stored in the fridge so you can make dinner in a flash. They also freeze beautifully as well. Prepare them up to baking and the place in the freezer until firm, then wrap in plastic wrap. When you are ready to eat just place on a baking sheet and need to thaw! Talk about easy! 😉 Serve as an appetizer while watching the Olympic Games or whip up some Mexican rice and refried beans and you have a filling and satisfying meal!

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Corn and Black Bean Taquitos

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  • 1 cup corn kernels
  • 2 tablespoons vegetable oil
  • 1 cup minced red onion
  • 3 teaspoon minced garlic
  • 1 ½ teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup canned black beans, rinsed
  • 3 tablespoon minced pickled jalapeños
  • 2 tablespoons freshly squeezed lime juice
  • 3/4 cup Pepper Jack cheese, finely shredded
  • 12 (6-inch) corn tortillas
  • Kosher salt
  • Cooking spray


  1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
  2. Heat vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture a medium bowl, stir in jalapeños and lime juice.
  3. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
  4. Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas.
  5. Spray the taquitos lightly with cooking spray, sprinkle with kosher salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.

Yields: 12 taquitos
Prep Time: 20 minutes
Bake Time: 18 minutes

Source: A Sweet Pea’s Kitchen Creation, inspired by Creamy Baked Chicken Taquitos and Corn and Black Bean Quesadillas

This entry was posted in Appetizers, Main Dish, Sweet Pea's Kitchen Creations, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

21 Responses to Corn and Black Bean Taquitos

  1. Megan says:

    These look so good. I’ve made beef taquitos before but I definitely fried them.

  2. Linda Gartner says:

    I am definitely making these. One question, I want to use cumin instead of the chili powder; would I use the same amount?

    • Christina says:

      Hmmmm…not sure about using the same amount since cumin is such a powerful spice. I would try adding 1/2 teaspoon of cumin and then add more to taste before rolling them. You can also try using a 1/2 teaspoon of chili powder and 1/2 teaspoon of cumin. If you give them a try I would love to hear how they turned out! 🙂

  3. Misha Hunter says:

    I like the idea of baking instead of frying! What is the oven temp to bake these at? I have some leftover pork roast in the fridge from last nights dinner. I bet I can come up with a great filling with that.

  4. Margaret says:

    The taquitos look delicious. I love that kind of food, and I’m always looking for things that freeze well.

  5. Michael Ann says:

    These look delicious! I love corn and black bean quesadilla with Pepper Jack. It’s a staple in my house 🙂 Never thought to make them into taquitos!

  6. cakewhiz says:

    i am a big fan of mexican food! And i usually make tacos but never thought of making veggie taquitos… i just wanna grab one from the screen! hehe

  7. ashley says:

    These look so amazing. I always have trouble getting corn tortillas to be pliable and not break apart on me. Maybe I’ll give it another go 🙂

  8. ChgoJohn says:

    These are so easy to prepare. Why haven’t I done this already? It sure beats a run to Taco Bell.

  9. Adore mexican food, but never made anything like this myself…looks gooooooood! And so easy compared to what you might expect!

  10. love mexican food!! Think I’ll make these for dinner on friday. the recipe sounds too good!

  11. Reblogged this on Realheartdesireart's Blog and commented:
    Mmm, I know what I’ll prepare for the weekend

  12. valeriejune says:

    Yum! I know what I will be making this saturday…thank you for sharing..

  13. Linda Gartner says:

    Thanks for your suggestions on the spices. I’m going to try them this weekend. I think 1/2 and 1/2 is going to work!

  14. colleen says:

    We had these for dinner the other night–so good. I can’t wait to make another batch to freezer for tailgate food!

  15. Annie McPhee says:

    I made these tonight then came back to your blog’s main recipe page to quickly pop this recipe open to see how close they came to your picture, but I couldn’t find this recipe on your recipe page. What category is it again? Oh, and by the way, the picture was very close and they were very yummy.

  16. Stephanie says:

    Wow! Made these for lunch today and they were just terrific! Nice also because you can keep most of this stuff on hand to make whenever the urge strikes! Thanks for posting!

    • Christina says:

      I am so happy that you enjoyed them Stephanie! I like making a double batch of these and then freeze half of them. Then whenever the craving strikes I already have some ready to bake! 🙂

  17. Pingback: 44: black bean & corn taquitos « morethanavisit

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