Baked Black Bean Taquitos
Servings: 12
Calories: 169kcal
Ingredients
- 4 ounces cream cheese softened
- 1/4 cup Restaurant style salsa any refrigerated salsa is best, but any kind will do.
- 1 lime juiced (about 3-4 tablespoons)
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can refried beans
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 and 1/2 teaspoons kosher salt
- 1/4 small onion chopped
- 2 cloves garlic smashed and minced, jarred garlic is fine
- 1 cup cheddar cheese or Mexican blend, or Monterey Jack
- 12 medium flour tortillas
- nonstick spray
- kosher salt for sprinkling on top
To garnish
- sour cream
- Chipotle Mayo
- Restaurant style salsa
- avocado
- Pickled Red Onions
Instructions
- Preheat the oven to 425 degrees. Spray a rimmed baking sheet with nonstick spray and set aside.
- In a large bowl, combine 4 ounces softened cream cheese, 1/4 cup salsa, the juice from 1 lime, 1 teaspoon chili powder, 1 teaspoon cumin, 1 and 1/2 teaspoons kosher salt, 2 cloves garlic, 1/4 of an onion chopped, 1 can black beans, 1 can refried beans, and 1 cup cheese. Mix until well combined.
- Place about 3-4 tablespoons of the bean mixture in the center of each tortilla and, starting at one end, roll each taquito up tightly. Place taquitos seam-side down onto the rimmed baking sheet.
- Generously spray the taquitos with cooking spray. Lightly sprinkle with kosher salt.
- Bake the taquitos for 15-20 minutes.
- Serve with sour cream and salsa!
Notes
*For a dipping sauce, I combine sour cream, plain Greek yogurt, salsa, lime juice and chopped cilantro. Chipotle Mayo is also so good!
Nutrition
Calories: 169kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
