These Creamy Vegetarian Black Bean Taquitos are packed full of black beans, green chiles, cauliflower rice, and a perfect blend of Mexican spices. With every crunchy bite, there is no doubt this will be your favorite vegetarian dish!
I’ve been spoiled my whole life with all this wonderful food. New York and Massachusetts have a wide variety of cuisine, all expressing different flavors. I set my heart out to create a flavorful, delicious lunch. These Creamy Vegetarian Black Bean Taquitos were a no brainer! Who doesn’t love Mexican food for lunch?!
- Black Beans: Opt for low-sodium or no-salt-added canned beans to control the saltiness. You can also cook dried black beans if you plan ahead.
- Cauliflower Rice: Provides a lighter, healthier alternative to regular rice, plus it blends well with the creamy texture of the filling. Make sure to drain any excess water after preparing.
- Sour Cream: Adds creaminess to the taquitos. For a dairy-free alternative, use coconut cream or a vegan sour cream.
- Corn Tortillas: They should be soft and pliable. Always steam or warm them before filling to prevent cracking.
- Seasonings: Adjust to taste, especially if you love more heat. Consider adding chili powder or a dash of cayenne for an extra kick.
Storing and Reheating
- Freezing: Place cooked taquitos on a baking sheet in a single layer and freeze until solid. Then, transfer to a zip-top bag or airtight container. They can be stored in the freezer for up to 3 months.
- Reheating: Oven or toaster oven is best. Preheat to 375° and bake until they’re heated through, about 15 minutes from the fridge, or 25-30 minutes from frozen.
Creamy Vegetarian Black Bean Taquitos in under 30 minutes!
Naturally, corn tortillas are gluten free, making this entire dish gluten free. SCORE!
However, it does contain sour cream (dairy). If you are lactose sensitive/intolerant, I recommend checking out a vegetarian version of sour cream, OR using coconut cream. Using coconut cream will give the taquitos a slight, potentially undetected sweetness. Definitely nothing a little hot sauce won’t fix!
- Black Beans: A rich source of plant-based protein, they offer a meaty texture to the dish.
- Diced Chiles: Adds a spicy kick. Opt for mild or hot based on your preference.
- Cauliflower Rice: A low-carb alternative to regular rice, it adds bulk without overwhelming the primary flavors.
- Sour Cream: Gives a creamy tanginess. For a vegan version, try vegan sour cream or for a tropical twist, coconut cream.
- Garlic & Spices: The heart of any good Mexican dish, they impart warmth, depth, and character to the taquitos. Consider fresh garlic for a more intense flavor.
- Corn Tortillas: The vessel for our delicious filling. Choose good quality ones that don’t tear easily.
- Coconut Oil: Used for frying, it might give a very subtle sweet note. Alternatively, vegetable oil can be used.
Healthy Alternative – Baking
My Creamy Vegetarian Black Bean Taquitos are lightly pan fried, however, since ever recipe is meerly a guidline, you can skip that process and bake them instead!
- Preheat oven to 425° . Line a baking sheet with parchment paper.
- Steam the corn tortillas, stuff, and place seam side down on a baking sheet lined with parchment paper.
- cook for 20-25 minutes.
- DONE! and so easy!
How To Make Them
- First, drain the beans and give them a good rinse off. Drain the diced green chiles, too. Place the beans in a bowl and ash about half of them up with a wire masher. A fork works well for this too.
- Combine the sour cream, diced chiles, cauliflower rice, and seasonings with the beans. Set aside.
Steam The Corn Tortillas – Two Ways:
*If your corn tortillas are cracking, they are not moist enough!
- Microwave method- dampen a few paper towels. Place a paper towel on a place, then put 3-5 corn tortillas on top of it. Place another damp paper towel on top of the corn tortillas and microwave for 30 second (for three) or 40 seconds (for five). Remove from the microwave, and begin to stuff with the bean mixture.
- Stove top- In a medium sized pan, fill water to about 1/2 inch. Place steaming basked on top, and bring to a boil. Place three corn tortillas in the steaming basket, and cover for 30 seconds. Remove from the pot, fill with bean mixture, and move onto the next step.
- Next, set your frying pan on medium heat with three tablespoons of coconut oil. When the pan has reached maximum heat, ass the taquitos seam side down, and fry on each side for two minutes. Remove from heat and repeat for the next batch.
More Mexican Favorites
- Crispy Baked Breakfast Taquitos
- Vegetarian Refried Bean Tostadas
- Chicken Quesadillas with Chipotle Lime Sauce
- Turkey Pozole
Creamy Vegetarian Black Bean Taquitos
- 1 15 oz can of black beans
- 1 4 oz can of diced chiles
- 1/2 cup cauliflower rice
- 1/4 cup sour cream
- 3 garlic cloves
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tp garlic powder
- 1/4 tsp oregano
- 1/4 tsp coriander
- 15 corn tortillas
- 3 TBS coconut oil
- In a medium pan, heat coconut oil over medium heat.
- Drain and rinse the black beans. Place them in a bowl, and mash them with a wire masher. Mash until about half are mashed up.
- Add sour cream, cauliflower rice, drained can of diced chiles, and seasonings to the black beans. Stir to combine.
- Get a few paper towels damp, and place on a microwave safe plate. Place three-5 corn tortillas on top of the paper towel, then place another damp paper towel on top. Microwave for 30 seconds. Remove from microwave.
- Add 1 heaping tablespoon to the edge of the tortilla, then roll. Place seam down on the hot pan, and allow to cook for 2 minutes per side, or until brown and crispy. Remove from pan, and work on your next batch until the black bean mixture is used up.
- Serve with Pico De Gallo, avocados, salsa, or your favorite hot sauce. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.