Description
These Crispy Chipotle Black Bean Taquitos are a deliciously crunchy snack or meal featuring a creamy, smoky black bean filling wrapped in warm corn tortillas and fried to golden perfection. Served with your favorite dips like guacamole, salsa, sour cream, or queso, they make for an irresistible Tex-Mex treat that’s quick to prepare and perfect for entertaining or casual dinners.
Ingredients
Scale
Filling Ingredients
- 4 ounces cream cheese, softened to room temperature
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons jarred diced jalapeños
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅕ teaspoon salt
- 1 chipotle pepper in adobo sauce, finely minced
- ½ teaspoon adobo sauce from the chipotle pepper can
Tortillas
- 10–12 corn tortillas
For Frying
- Avocado oil, as needed (about ¼ inch for frying)
Serving Suggestions
- Guacamole
- Salsa
- Sour cream
- Queso
Instructions
- Prepare the filling: In a medium bowl, combine softened cream cheese with black beans, diced jalapeños, ground cumin, garlic powder, and salt. Finely mince one chipotle pepper and add it along with ½ teaspoon of the adobo sauce to the mixture. Stir thoroughly to combine and set aside.
- Taste and adjust seasoning: Taste the filling to ensure it has the desired flavor and spice level. Adjust seasoning or add more chipotle pepper for extra heat if preferred.
- Soften tortillas: Working in small batches of 3-4, wrap the corn tortillas in a damp paper towel and microwave on high for 30 seconds. This steaming softens the tortillas and makes them pliable for rolling without cracking.
- Fill tortillas: Lay a softened tortilla flat and place 2 tablespoons of the black bean filling side by side about one-third of the way up from the bottom, shaping it into a small log.
- Roll taquitos: Tightly roll each tortilla around the filling while still warm. Place each rolled taquito seam-side down on a large plate or baking sheet. Secure with a toothpick if necessary.
- Repeat: Continue the process with remaining tortillas and filling to make approximately 10-12 taquitos.
- Heat oil for frying: In a high-sided frying pan, heat about ¼ inch of avocado oil over medium-high heat until hot but not smoking.
- Fry taquitos: Using tongs, carefully place 4 taquitos seam-side down into the hot oil. Fry for 2-3 minutes on each side or until golden and crispy. Adjust batches according to pan size, adding more oil if needed.
- Drain excess oil: Remove taquitos from the pan and transfer to a stack of folded paper towels to drain. For extra crispness, place the paper towels on a wire cooling rack.
- Serve: Enjoy the crispy chipotle black bean taquitos hot with guacamole, salsa, sour cream, queso, or any preferred dips.
- Freezing instructions: To freeze, lightly pan-fry taquitos as above, then let cool on paper towels. Arrange taquitos spaced on parchment paper-lined plates or baking sheets and freeze for about an hour until solid. Transfer to freezer-safe bags or containers, label with the date, and store for 1-2 months.
- Reheating frozen taquitos: Reheat frozen taquitos in an oven, toaster oven, or air fryer until warmed through and crispy.
Notes
- Microwaving tortillas wrapped in damp paper towels softens them and prevents cracking during rolling.
- Adjust chipotle pepper amount to control the heat level in the filling.
- Frying in avocado oil creates a crispy exterior and adds a subtle flavor; adjust oil quantity depending on pan size.
- Use toothpicks to keep taquitos secure while frying if needed.
- Storing taquitos on a wire cooling rack over paper towels ensures they remain crispy after frying.
- Freezing after partial cooking allows for quick, convenient reheating without compromising texture.
- Serve with a variety of dips like guacamole, salsa, and sour cream for extra flavor and moisture contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
