Black Bean Taquitos with Avocado Cream Sauce

Why You’ll Love This Recipe

These taquitos deliver satisfying crunch and hearty texture thanks to black beans and spices enclosed in a tortilla, yet they feel lighter than deep‑fried alternatives when baked. The avocado cream sauce brings a smooth, cool balance that cuts through the spice and complements the fillings. Whether you’re serving them for game day, a casual dinner, or snack time, they’re easy to make and always hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Taquitos

• Cooked black beans (canned or homemade)
• Onion (finely chopped)
• Garlic (minced)
• Ground cumin
• Chili powder
• Salt and pepper
• Lime juice
• Fresh cilantro (optional, chopped)
• Shredded cheese (optional, like cheddar or Monterey Jack)
• Corn or flour tortillas
• Cooking oil (for brushing or light frying)

For the Avocado Cream Sauce

• Ripe avocado
• Sour cream or Greek yogurt
• Lime juice
• Garlic (minced or garlic powder)
• Salt and pepper
• Water or milk (to thin)
• Cilantro (optional)

Directions

1. Preheat oven (or prepare oil):
   • If baking, preheat oven to 425 °F (220 °C). Line a baking sheet with parchment or lightly grease.
   • If frying, heat a shallow layer of oil in a skillet over medium heat.
2. Prepare the filling:
   In a skillet over medium heat, sauté onions until soft and translucent. Add garlic and cook briefly until fragrant. Add black beans, cumin, chili powder, salt, pepper, and lime juice. Mash some of the beans for texture, leaving others intact. Stir in cilantro and optional cheese if using. Remove from heat.
3. Assemble taquitos:
   Warm tortillas slightly (in microwave or on skillet) so they are pliable. Spoon a line of filling along one edge of each tortilla. Roll tightly into a log shape, folding in ends if needed to prevent filling spilling. Place seam side down on the baking sheet or prepare for frying.
4. Cook taquitos:
   • Baking method: Brush or spray each taquito lightly with oil. Bake for 15–20 minutes, or until crisp and golden, flipping halfway through.
   • Frying method: Fry in hot oil, seam side down first, turning as needed until crisp on all sides. Drain on paper towels.
5. Make the avocado cream sauce:
   In a blender or bowl, combine avocado, sour cream (or yogurt), lime juice, garlic, salt, pepper, and cilantro if using. Add water or milk gradually to reach a smooth, drizzling consistency.
6. Serve:
   Arrange taquitos on a platter and drizzle with the avocado cream sauce or serve it on the side for dipping. Garnish with extra cilantro or lime wedges if desired.

Servings and timing

Makes about 4 servings (3–4 taquitos per person)
Total time: approximately 35 minutes (10 minutes prep + 20 minutes cooking + 5 minutes sauce)

Storage/Reheating

• Storage: Store leftover taquitos and avocado cream sauce separately in airtight containers in the refrigerator for up to 2 days (the avocado sauce may darken slightly).
• Reheating: Reheat taquitos in a 375 °F (190 °C) oven or toaster oven for 5–8 minutes until crisp again. Avoid microwaving, which can make them soggy. Stir or whisk the sauce before serving if some separation occurs.

FAQs

What type of beans work best?

Canned black beans are convenient and flavorful. You can also use cooked dried black beans. Just drain and rinse canned beans before use.

Can I make these gluten‑free?

Yes. Use gluten‑free corn tortillas (check they are pliable). Also, ensure any spice mixes or additives are gluten‑free.

Can I prepare the filling in advance?

Absolutely. You can cook the bean filling a day ahead and refrigerate it. Roll and bake or fry when ready to serve.

Can these be made vegan?

Yes. Omit the cheese or use a vegan cheese alternative. Use dairy-free sour cream or yogurt for the avocado cream sauce.

How spicy will the taquitos be?

They’re mildly spiced by default. You can adjust the heat by adding more chili powder, cayenne, or a dash of hot sauce.

Can I freeze the taquitos?

Yes. Freeze assembled (but uncooked) taquitos in a single layer. When ready to eat, bake from frozen, adding a few extra minutes to crisp them up.

Can I air fry these?

Yes. Preheat the air fryer to 400 °F (200 °C). Air fry taquitos for about 8–10 minutes, flipping halfway, until golden and crisp.

What else can I serve with them?

Serve with salsa, pico de gallo, guacamole, or a squeeze of lime. A side salad or rice and beans also pairs well.

Why did my tortillas crack when rolling?

If tortillas are cold or rigid, they’re more likely to crack. Warm them just until pliable before rolling. Don’t overfill, either.

Conclusion

Black Bean Taquitos with Avocado Cream Sauce are a crowd‑pleasing vegetarian option that combine crisp, savory textures with a creamy, zesty sauce. They’re versatile — ideal for casual dinners, appetizers, or party snacks — and easy to adapt to your dietary preferences. Try making a batch ahead of time so you can enjoy quick, delicious taquitos any time.

Black Bean Taquitos with Avocado Cream Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, flavorful black bean taquitos served with a creamy avocado sauce. Perfect as a vegetarian snack, party appetizer, or light meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (3–4 taquitos each)
• Category: Appetizer
• Method: Baking or Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 1 1/2 cups cooked black beans (canned or homemade)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped (optional)
• 1/2 cup shredded cheese (optional – cheddar or Monterey Jack)
• 8–10 small corn or flour tortillas
• 1–2 tbsp cooking oil (for brushing or frying)
• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 clove garlic, minced or 1/4 tsp garlic powder
• Salt and pepper, to taste
• 2–4 tbsp water or milk (to thin the sauce)
• 1 tbsp chopped cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425 °F (220 °C) if baking, or heat oil in a skillet over medium heat if frying.
2. In a skillet, sauté chopped onions until soft. Add garlic and cook until fragrant.
3. Stir in black beans, cumin, chili powder, salt, pepper, and lime juice. Mash some beans for texture. Mix in cilantro and optional cheese. Remove from heat.
4. Warm tortillas to make them pliable. Add filling along one edge and roll tightly into taquito shape. Place seam side down on baking sheet or prepare for frying.
5. For baking: Lightly brush with oil and bake 15–20 minutes, flipping halfway, until golden and crisp. For frying: Cook seam side down first in hot oil until crisp, turning as needed. Drain on paper towels.
6. Prepare avocado cream sauce by blending avocado, sour cream (or yogurt), lime juice, garlic, salt, pepper, and optional cilantro. Add water or milk to reach desired consistency.
7. Serve taquitos warm with avocado cream sauce on the side or drizzled on top. Garnish with extra cilantro or lime wedges if desired.

Notes

• Warm tortillas before rolling to prevent cracking.
• Make filling ahead of time for easy prep.
• Can be baked, fried, or air fried.
• Use vegan cheese and dairy-free yogurt for a vegan version.
• Freeze uncooked taquitos for later; bake directly from frozen.

Nutrition

• Serving Size: 3 taquitos with sauce
• Calories: 280
• Sugar: 2g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg