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Meatless Monday: Baked black bean and green chile taquitos

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

These crispy, crunchy taquitos are vegetarian and ideal as an appetizer, snack or dinner

Taquitos are always a treat, but who needs the extra fat and calories from fried food? I'm here to help: These taquitos get crispy and crunchy from being baked instead of fried, so help yourself to another.

These crispy, crunchy taquitos are vegetarian and ideal as an appetizer, snack or dinner

You don't always have to fry food to give it that familiar crunch we all love so well. These Meatless Monday baked black bean and green chile taquitos are a perfect example. Their flavor comes from what's stuffed into these goodies, and baking them instead of frying them will do the trick to make them crunchy.

These crispy, crunchy taquitos are vegetarian and ideal as an appetizer, snack or dinner

I used corn tortillas, but you might want to use flour tortillas. If you go with corn, then make sure you sprinkle each (both sides) with some water to help keep them pliable. I'm not going to lie: If you use corn tortillas, then you might get a few that crack open. But hey, you can always eat those up with a fork.

Baked black bean and green chile taquitos recipe

Fun to make and fun to serve, baked taquitos are tasty as a snack or appetizer. Add extra spices for a more fiery flavor, or toss in some corn for added color.

Yields 8

Prep time: 5 minutes | Cook time: 19 minutes | Total time: 24 minutes


  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons diced green chiles
  • 2 green onions, ends trimmed, cut into small pieces
  • 1 garlic clove, minced
  • 1/4 cup vegetable stock
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cold water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1/3 cup shredded cheddar or Mexican-style cheese
  • 8 (6 inch) corn or flour tortillas
  • Sour cream, fresh cilantro, diced avocado and tomato, as garnish


  1. Preheat the oven to 400 degrees F.
  2. To a saucepan over medium heat, add the black beans, green chiles, onion, garlic and vegetable stock. Add the cumin, coriander and salt to the pan, stir, and simmer for 3 to 4 minutes.
  3. In a small bowl, whisk together the flour and cold water until smooth.
  4. Add the flour mixture to the pan a little at a time, and stir quickly until the mixture thickens.
  5. Remove from the heat.
  6. One at a time, lay a tortilla on a flat surface. Spoon about 2 tablespoons of the black bean mixture vertically down the center of the tortilla. Sprinkle about 1-1/2 tablespoons of the cheese over the mixture. Tightly roll the tortilla, and place it seam side down onto the baking sheet.
  7. Continue until the mixture is gone. Bake for 12 to 15 minutes or until the tortillas are lightly golden.
  8. Serve garnished with sour cream, fresh cilantro, diced avocado and tomatoes.

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