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Homemade Black Bean Taquitos with Avocado Pico. recipe photo

Black Bean Taquitos with Avocado Pico.

These Black Bean Taquitos are a crispy delight! Packed with flavor and topped with fresh avocado pico, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Taquitos:
  • 2 cans black beans 14-ounce, drained and rinsed
  • 1 medium red onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 1 to taste freshly cracked black pepper
  • 1 cup low-sodium vegetable stock
  • 1 medium lime juiced
  • 12 pieces corn tortillas 6-inch
  • 2 tablespoons olive oil or avocado oil or olive oil/avocado mist spray
  • Fresh cilantro for serving
  • Shredded lettuce for serving
For the Avocado Pico:
  • 2 cups grape tomatoes quartered
  • 1 medium red onion diced
  • 2 green onions thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium lime juiced
  • 1 or 2 avocados chopped

Equipment

  • Medium saucepan
  • Frying pan or skillet
  • Spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Preparation Steps:
  1. In a medium saucepan over medium heat, add a drizzle of olive oil. Once hot, add the diced red onion, green bell pepper, and minced garlic. Sauté for about 3-5 minutes until the vegetables are soft and fragrant.
  2. Add the drained black beans, chili powder, smoked paprika, cumin, cayenne pepper, salt, and freshly cracked black pepper to the pan. Stir to combine and cook for an additional minute. Pour in the vegetable stock and lime juice, stirring well. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the liquid reduce slightly.
  3. While the filling is simmering, warm your corn tortillas. You can do this by placing them in a dry skillet over low heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for 20 seconds. Warming the tortillas prevents them from cracking when you roll them.
  4. Take a warm tortilla and spoon about 2-3 tablespoons of the black bean mixture onto one end. Roll it tightly, ensuring the filling is secured inside. Repeat this process for all the tortillas.
  5. In a large skillet, heat the olive oil or avocado oil over medium heat. Once hot, carefully place the taquitos seam-side down in the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
  6. In a mixing bowl, combine the quartered grape tomatoes, diced red onion, sliced green onions, chopped cilantro, salt, pepper, lime juice, and chopped avocados. Gently toss to combine, being careful not to mash the avocados.
  7. Serve the crispy taquitos warm, topped with a generous scoop of avocado pico. Garnish with fresh cilantro and shredded lettuce for an added crunch. Enjoy your Black Bean Taquitos with Avocado Pico with your favorite dipping sauce or salsa!

Notes

  • For extra crunch, consider adding roasted corn to the filling.
  • Adjust the spice level by incorporating diced jalapeños.
  • These taquitos can be made ahead and frozen for easy meals.