Description
Taquitos are small tortillas that are filled, rolled, and, traditionally, deep-fried. While the deep-fried versions are absolutely delicious, we’re opting for the easier, healthier, baked-until-golden method. These taquitos are crispy on the outside and filled with a chili-spiced black bean and corn medley, and topped with (or dipped in) a bright and tangy avocado pico de gallo. They are perfect as an appetizer or finger food for a party, but I love having them as a protein packed, savory snack. You cannot go wrong with these and I know you’re going to love them!
Ingredients
Scale
For the Taquitos:
- 1/4 cup avocado oil, divided
- 10–12 small (about 5 inch) tortillas (I prefer to use a blend of corn and flour tortillas, but corn is traditional for taquitos)
- 2 15 oz. cans black beans, drained and rinsed
- 1 cup corn kernels (from 2 ears corn or from frozen or canned), thawed if frozen
- 1 tbsp tomato paste
- Optional: 1 tbsp sour cream
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground paprika
- 1 teaspoon salt
- 1/4 tsp pepper
For the Avocado Pico de Gallo:
- 1/4 cup red onion, diced small (about 1/2 red onion)
- 1/2 cup cherry tomatoes, quartered
- 1 cup Kumato, Roma, Vine, or Heirloom tomatoes, diced
- 1/3 cup cilantro, finely chopped (1/2 a bunch cilantro)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 avocado, diced
- Optional: 1 jalapeño, seeded and minced
Instructions
- Preheat the oven to 425F and grease a sheet pan with 2 tbsp avocado oil.
- Place black beans in a large bowl and use a fork to gently mash them. You do not need to completely mash them, just “half-mash” them. To the bowl, add the corn, tomato paste, sour cream (if using), jalapeño, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine thoroughly.
- Heat the tortillas in the microwave until they are soft and pliable. This will allow the tortillas to roll without breaking and is an important step.
- Spoon 1-2 tbsp of the bean mixture into a line at one end of each tortilla. Tightly roll the tortilla up. Place the taquitos seam-side down on the sheet pan, then brush with remaining avocado oil. Bake for 20-25 minutes, or until the taquitos are golden brown and crispy. Remove from the oven and set aside.
- Meanwhile, make the Avocado Pico de Gallo: Combine all Pico de Gallo ingredients in a medium bowl. Season with additional salt if needed. Set aside.
- Top the baked taquitos with the Pico or serve it on the side as a dipping sauce. Eat while warm. Dig in!
