Black Bean Taquitos with Honey Caramelized Onions & Poblanos

Today, we taquito. These crisp-ety, crunch-ety little parcels are packed with healthy veggies, spices, and cheese. If that doesn’t get your jets going, then maybe the pickled tomatoes and garlicky sour cream will seal that deal right up. These Black Bean Taquitos come with great toppings that seem way more involved than they are. They’re also filled with a honey-caramelized mix of sliced vegetables for which your whole day will be better. Trust.

What is a Taquito?

Simply stated, a taquito is a little taco that has been tidily folded and fried until golden brown and crisp (I know, right?!?) So good. Of all the myriad ways you can fold and serve up a tortilla-wrapped dish, the taquito is at the top of the heap in the line-up of delicious offenders.

Anyway, as is the case with many other Mexican favorites, you don’t need a strict recipe to enjoy a taquito. It can be made from anything. So long as you’ve got a small tortilla (usually corn, and I’m talking taco-sized, not burrito) that has been folded around a filling, you’re well on your way to taquito town. Just so long as you don’t stop there.

You need to take that and give it a crunchy, golden exterior before you can really call it a taquito. Otherwise it’s basically just a wrap, right? Right. So, in my recipe for black bean taquitos, we’re going to pan-fry them and they’re going to be unbelievably tasty. That said, I will also drop some simple directions for baking them, if that’s your jam.

Either way, they’re SO so good, and something I’ve already made several times this year. So, it was high time I sent a recipe out to my MKL peeps. You need these in your life, friends. I mean, just LOOK AT THEM!

What is the difference between a flauta and a taquito?

They definitely share a whole lot in common, the taquito and the flauta. But if you’re like me and wondering what the actual difference is between the two popular Mexican dishes, then just know that it’s all in the size. Typically, and most simply speaking, a flauta is longer in size than a taquito, made with a big tortilla (think burrito sized) that is typically flour, as opposed to corn.

Taquitos are usually made with corn tortillas, but in my recipe today, I call for either – you just use whatever you prefer.

Alternative flavor options and serving suggestions

You could add any and all of the following to this recipe and it would be all the better for it. It’s great as it stands, but if you want to beef things up (quite literally) here are a few great ideas for you:

1. Add 1/2 pound of ground beef to the filling.
2. Use 1/2 pound chorizo in the filling. It would resemble this most delicious tortilla skillet.
3. Add 1/2 cup pickled (drained) jalapeños to the filling or as a topping. I am of the opinion that pickled jalapeños make everything better. This sandwich, for example.
4. Chop 1 canned chipotle in adobo and add the to the filling, along with the taco seasoning.

How to make Air Fryer Black Bean Taquitos

Okay, so you hate frying things yes? Maybe? I clearly have zero qualms with that cooking method (because, delicious) but I totally get it if you’d prefer to go the air fryer route. So, just know that you can absolutely place the assembled taquitos in your air fryer and cook them per your device’s instructions.

Just be sure to brush them with an even layer of olive oil, just all over, so they’ll get extra crispy for you. Olive oil is healthy don’t be shy or afraid to add it to your recipes with gusto.

Secondly, if you opt to prepare your black bean and cheese taquitos in the air fryer, you will probably need to cook them in batches, just as you would for the stovetop method. Again, this depends on the make/model/size of your air fryer.

What you’ll need for these Black Bean and Cheese Taquitos

These are pretty simple, so far as taco night contenders go. I could totally add lots and lots of additional things to both the filling and the toppings, sure. But really, the ingredient list here covers all of our bases beautifully. We’ve got savory, Mexican seasonings in a handy single package (hello taco seasoning!). We’ve got cheese! I’m calling for pepper jack, because I like the little added kick, but of course you can use whatever shredded cheese you like.

The smashed avocado that gets slathered all over the tortillas provides a nice anchorage for the black bean, onion, and spicy poblano filling. It gives a burst of green freshness and a creamy, guacamole-esque component that is totally delicious.

But honestly? I’m obsessed with treating my tomatoes this way. There’s hardly anything to it. We’re not going full salsa here or pico de gallo. We’re literally just tossing some diced tomatoes in some oil and vinegar, giving them a hefty dose of salt and pepper, and letting them pickle for a sec while we whip up the rest of the dish.

Here’s exactly what you’ll need to make these amazing black bean taquitos. (also, be sure to check the section re: air fryer black bean taquitos.

INGREDIENTS

Two TBSP preferred cooking oil, plus more for frying

Two small sweet onions, sliced

Two to three poblano peppers, thinly sliced

Salt and pepper, to taste

1 tablespoon honey

1 packet taco seasoning

3 garlic cloves, minced or grated

14-ounce can black beans, drained and rinsed

3 ripe avocados, well mashed

12 small flour tortillas (taco sized)

1/2 cup sour cream

2 tomatoes, diced

1 tablespoon red wine vinegar 

1.5 cups shredded pepper jack cheese

Chopped cilantro, for serving

How to make these Black Bean and Cheese Taquitos

Here’s the high-level gist: we’re sautéing some veggies and then seasoning them. Then, we’re slathering some smasged avocado on a bunch or tortillas. Pile the aforementioned veggies atop the tortillas, and shower with pepper jack. Then, fold! Tuck and roll those little babies like they’re toddlers in a gymnastics class. Then, pan fry in a little bit of hot cooking oil until both sides are golden brown and crispy.

The pickled tomatoes are nothing more than diced tomatoes swimming in salty oil and vinegar. And the garlicky sour cream is well, exactly what it sounds like.

DIRECTIONS

• Add about a TBSP of oil to a large skillet set over med-high heat. Add the onions and poblanos, and season with salt and pepper. Cook until very tender, about 8 to 10 minutes, stirring occasionally. Add the honey and cook for a minute more. At the taco seasoning and 2/3 of the garlic and cook for one minute more. Set aside for now.
• I put the diced tomatoes in a small bowl, and add the vinegar, 1 tablespoon of oil, and some salt and pepper to taste. Stir to mix and let this sit while you prepare the rest of the dish.
• In another small bowl, combine the sour cream and remaining garlic. Season with salt and pepper to taste and set aside.
• To assemble the taquitos, spread a layer of the mashed avocado onto one side of each tortilla. Top with some of the black bean mixture, followed by a little bit of cheese. Roll up as tightly as you can, and place on a sheet tray, seam side down.
• When they are all assembled, add a thin layer of cooking oil to the bottom of a large skillet set over medium high heat. When it is shimmering hot, fry the taquitos in batches until deeply browned on both sides, takes about 2 to 3 minutes per side. 
• Transfer the taquitos to a paper towel-lined (or baking rack-lined) baling sheet and serve warm, topped with the pickled tomatoes and garlicky sour cream.
• NOTE: TO BAKE your taquitos, assemble them all as directed, and coat them on the outsides in oil (I use a pastry brush for this). When they are all nicely coated, you can bake them in a 400° oven for 12 to 15 minutes or until deeply browned and crispy to your liking.

Baked Black Bean Taquitos

Don’t have an air fryer? Hate standing over a pan frying things in oil? Okay, okay, I see you friend. Both are totally fine stances to take in the kitchen. I actually don’t have an air fryer, because I am a true minimalist. But I do sometimes opt to skip the pan frying and bake my taquitos and flautas instead.

To make Baked Black Bean Taquitos

To do this, simply assemble the taquitos as directed. Then, roll them all up and arrange them in tidy rows on a large baking sheet. Using a pastry brush if you’ve got one, brush each black bean taquito with a layer of cooking oil. Olive oil, vegetable, or canola work great. Then, just bake them in a 400-degree oven for 12 to 15 minutes. Or bake until very golden brown and crunchy. Just keep an eye on them, as the time will vary a bit.

That’s it! Baking is a nice way to get things done very quickly, I will admit (and we LOVE this here at MKL. You could do the same thing with my “Everything Can Be” Breakfast Tostadas,” actually.  

If you like the look of these easy vegetarian taquitos, you might also enjoy:

Beef Tostadas

Easy Chicken Tinga Tacos

Slow Cooker Carne Asada Tacos

Print