These Crispy Chipotle Black Bean Taquitos make a great shareable appetizer or as a vegetarian main dish for taco night with lots of sauces for dipping and drizzling!
Crispy Chipotle Black Bean Taquitos
These cheesy chipotle spiked black bean taquitos are AMAZING. I’m talking A-MA-ZING!
Cue the confetti, jazz hands, and cartwheels galore.
Theatrics aside, I probably need to take better photos to truly do them justice but I straight-up raced to get these tasty taquitos on the blog because you need the recipe in your faces.
We’re talking simple ingredients, bold flavor, and enough cheesy goodness to make this appetizer a new favorite for all.
Let’s make some taquitos, yo!
- corn tortillas (10-12)
- cream cheese (4 ounces)
- black beans (15 ounce can)
- jarred diced jalapeños (2 tablespoons)
- cumin (1/2 teaspoon)
- garlic powder (1/4 teaspoon)
- salt (1/8 teaspoon)
- chipotle pepper in adobo (1 pepper plus 1/2 teaspoon sauce)
You can use white corn or yellow corn tortillas.
I like to use the thin corn tortillas which roll up so nicely and deliver a light and crispy crunch!
For spicy bean taquitos, feel free to add ground cayenne pepper or crushed red pepper flakes to the filling. A little taste test of the filing can be done and will ensure these tasty taquitos are seasoned to your liking. The measurements above yielded my favorite batch but I do love adding cayenne for that extra zing!
Toppings and Dips for Taquitos
While these baller black bean taquitos are AMAZING all on their own, I’m a dip lover at heart and love serving them with an assortment of extras for dunking and topping.
A thick hot sauce like Sprout’s red jalapeno sauce or Valentina is great for drizzling on top if you want to make them extra spicy.
Pickled red onions are Paul’s favorite topping so I try and have a jar of those on handy at all times. They’re so easy to make!
Can I freeze taquitos?
YES! To freeze taquitos, first pan fry via instructions in the recipe card, then allow them to cool fully on paper towels. Next place them spaced on parchment paper on a plate or small baking sheet in the freezer (whatever fits) and freeze for an hour or so. Once they’re set, transfer to a freezer-safe bag or container of choice and write the date on it. They should be good for 1-3 months. The frozen taquitos can be reheated in the oven or air fryer and cook up beautifully.
You can make as many of these bad boys as you like, simply double or triple the recipe as desired and freeze any extras.
Ready to get your taquito on? Here’s the printable recipe!
Crispy Chipotle Black Bean Taquitos
- In a medium bowl combine softened cream cheese with black beans, jalapeños, cumin, garlic powder and salt. Remove 1 saucy chipotle pepper from the can and finely mince. Add to the cream bean mixture along with an extra ½ tsp of adobo sauce. Stir it all up and set aside.
- A little taste test of the filing can be done and will ensure these tasty taquitos are seasoned to your liking and you can adjust the spices/chipotle during this step.
- Next, working in small batches of 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds until warm and pliable. The goal here is to steam the tortillas so they roll easily without breaking or cracking.
- To each tortilla, add 2 TBSP of veggie filling side by side about ⅓ of the way up from the bottom of the tortilla, shaping the filling into a little log.
- Tightly roll each tortilla while it's still warm. Place seam side down on a large plate or baking sheet. You can secure each with a toothpick if needed.
- Repeat these steps for the remaining tortillas and filling. Depending on your measuring you'll have 10-12 tasty taquitos.
- In a high-sided frying pan, heat about ¼ inch of oil over medium-high heat. Use tongs to carefully place 4 taquitos in the oil, seam side down, and cook for 2-3 minutes on each side. If you have a larger pan you can cook more at once but it will require more oil. I typically use one of my smaller pans and work in batches.
- Remove from the pan and place on a stack of folded paper towels to drain off any oil. For even crispier results, place the paper towels atop a wire cooling rack.
- Enjoy hot with a variety of dips for dunking. See blog post for recipes if you need them. xoxo
- To freeze taquitos for later, first lightly pan fry via instructions above, then allow them to cool fully on paper towels. Next place them spaced on parchment paper on a plate or small baking sheet in the freezer and freeze for an hour or so. Once they’re set, transfer to a freezer-safe bag or container of choice and write the date on it. They should be good for 1-2 months.
- Frozen taquitos can be reheated in the oven, toaster oven, or air fryer and cook up beautifully.
Homemade Queso Recipe
In case you need it, here is my go to queso recipe! Sometimes i’ll use a combination of chopped deli american cheese and cheddar cheese if that’s what we have on hand from making grilled cheese that week. Aim for 4-5 oz cheese total.
- 1 TBSP butter
- 1 TBSP all purpose flour
- ¾ cup milk
- 1 oz cream cheese
- 4-5 oz freshly grated pepper jack cheese off the block
- ¼-½ tsp ground cayenne pepper to taste
- salt and pepper to taste
Freshly grate cheese. (avoid using bagged shredded cheese) Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute.
Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next add grated cheese in 2-3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn’t overheat and get gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you’re good to go!
Hungry for More?
- NEW! Cheesy Black Bean and Sweet Potato Taquitos
- Black Beans and Rice via Mexico in my Kitchen
- BBQ Black Bean Taquitos
- Easy Homemade Avocado Corn Salsa
- Crispy Chickpea Taco Salad
If you get a chance to try these crispy chipotle black bean taquitos, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!