Black bean taquitos and roasted jalapeño avocado salsa

I love tacos. Every week I make it a point to celebrate “taco Tuesday” by making a big feast for me and my family. However, this week I thought I would switch things up. Taquitos are so simple to make, in just a few simple steps you can make these delicious oven baked black bean taquitos. I would suggest making extra, these are a crowd pleaser and will be eaten up in the blink of an eye! I pair these taquitos with my roasted jalapeño and avocado salsa. This salsa is the perfect mix of spicy, creamy and tangy and is perfect with these taquitos or just about anything.


For the salsa:
▪ 1 large avocado
▪ 1 small jalapeño (or less, depending on your desired level of spice)
▪ 1/2 cup cilantro (leaves and stems)
▪ 2 cloves garlic
▪ 3 scallions
▪ 1 tsp cumin
▪ 1 tsp salt
▪ juice and zest of one lime

For the taquitos:
▪ 12 corn tortillas
▪ 1 can black beans (1 cup dried)
▪ 4 Roma tomatoes
▪ 1 red bell pepper
▪ 1 medium zucchini
▪ 1 ear of corn
▪ 1 medium onion
▪ 1 clove of garlic
▪ 2 tsp chipotle pepper
▪ 1 tsp cumin
▪ 1 tsp oregano
▪ 1 tsp paprika
▪ 1 tsp black pepper
▪ 1 tsp salt
▪ 1 tbsp avocado oil


For the salsa:
▪ on a grill top or on an open flame place jalapeño and scallions and cook until completely charred on the outside, this should take 1 to 3 minutes.
▪ in a food processor place all of the ingredients including jalapeño and scallion.
▪ blend until smooth.

For the taquitos:
▪ On a clean cutting board begin by dicing the onion, tomato, and zucchini. Finely mince garlic and chipotle pepper. Cut the kernels off the ear of corn. Set aside.
▪ In a medium sauce pot begin by sweating onions and garlic with avocado oil, cook until onions become translucent and fragrant. Add all remaining vegetables and quickly sauté them. Add spice mixture and cook with vegetables for about a minute. Add in black beans and let simmer for 10 minutes.
▪ Set black bean mixture aside and let cool completely.
▪ Place a pan on the stove top and let it gently heat up with no oil, place tortillas in pan and allow them to warm up until soft. Place tortilla on a clean cutting board and place one large tablespoon of the black bean mixture on one side of the tortilla. Roll tortilla tightly into a small tube shape.
▪ Place filled tortilla rolls on a baking sheet lined with parchment paper, seam side down. Bake at 350 for 15-20 minutes, until tortillas are crisp and golden on the edges. Enjoy!

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