black bean taquitos

with avocado-corn salsa
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4



  • 2 tablespoons avocado or olive oil
  • 1 small red onion, diced
  • 1 small red bell pepper, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • ½ cup salsa verde
  • 1 lime, zest and juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • kosher salt and cracked black pepper
  • 20 (6-inch) corn tortillas
  • 2 cups shredded Mexican cheese or pepper jack cheese
  • pickled onions, for serving


  • 1 ½ cups corn kernels, fresh or frozen
  • ½ cup crumbled cotija cheese or queso fresco
  • 1 avocado, diced
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro


  • Preheat the oven to 425°F. Use a nonstick sheet tray or spray with nonstick cooking spray and set aside.
  • In a large skillet, heat 2 tablespoons oil over medium-high heat. Add 1 diced onion and 1 diced bell pepper, sauté until soft and fragrant. Stir in 1 can beans, ½ cup salsa verde, zest and juice from 1 lime, 1 teaspoon chili powder, 1 teaspoon cumin, and a big pinch salt and pepper. Sauté for 3 minutes until heated through and simmering. Remove from the heat.
  • To avoid the tortillas from cracking, place 2-3 tortillas in between two damp paper towels and microwave for 20-30 seconds. If using flour tortillas, do the same.
  • Place 1 heaping tablespoon bean mixture in the center of the 1 tortilla and sprinkle with shredded cheese. Roll the tortilla up tight and place seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have around 15-20 taquitos.
  • Spray the taquitos generously with cooking spray and top with remaining cheese (if desired). Bake for 15-20 minutes or until taquitos are golden brown and crispy.
  • In the meantime, add to a medium bow 1 ½ cups corn, ½ cup cotija, 1 diced avocado, juice from 1 lime, and 2 tablespoons cilantro. Season to taste with a pinch salt and pepper.
  • Serve the taquitos warm with avocado corn salsa over the top and garnish with pickled onions, if desired.


  • Don’t skimp on spraying the taquitos with the nonstick spray or oil spritzer – that’s what gets them to really crisp up.


  • Serve with tortilla chips and a bowl of Cilantro Lime Rice to complete this meal.


  • Protein: Add a shredded rotisserie chicken or 1 lb. of any ground meat like beef, chicken, or turkey.
  • Tortillas: If corn tortillas aren't for you, feel free to swap for flour, or add the same filling and toppings to fresh lettuce cups.
  • Other: Swap the Avocado Corn Salsa with your favorite store bought salsa.


  • Make salsa and cut onion and bell pepper. Store separately in airtight containers in the refrigerator for up to 3 days.
  • You can freeze these taquitos after they’ve been cooked. I suggest eliminating the cheese on top if you plan to freeze, then add the cheese when reheating in the microwave or air fryer.


Calories: 845kcal | Carbohydrates: 98g | Protein: 32g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 958mg | Potassium: 1062mg | Fiber: 20g | Sugar: 10g | Vitamin A: 1849IU | Vitamin C: 57mg | Calcium: 617mg | Iron: 5mg