The exhilarating energy of football season is back, and what better way to celebrate than with a spread of incredible snacks? If you’re looking for an appetizer that’s both a crowd-pleaser and incredibly simple to whip up, these Corn & Black Bean Baked Taquitos are about to become your new MVP. Forget the hassle of deep-frying; our baked version offers all the irresistible crispiness without the extra grease, making them a healthier and easier choice for any gathering. Whether it’s a bustling game day party, a casual get-together with friends, or just a family movie night, these flavorful finger foods are guaranteed to be a hit. Get ready to score big with this delicious recipe!
Corn & Black Bean Baked Taquitos: A Recipe for Every Occasion
These taquitos aren’t just for football; their vibrant flavors and convenient finger-food format make them suitable for a multitude of occasions. They are the ideal appetizer for a summer barbecue, a potluck, or even a light lunch when paired with a fresh salad. The combination of sweet corn, earthy black beans, zesty lime, and a hint of spice creates a profile that appeals to nearly everyone. Plus, the joy of serving a homemade snack that’s both healthy and delicious is truly unmatched. Prepare to impress your guests with minimal effort and maximum flavor!
Enhance Your Taquito Experience with Perfect Pairings
While these Corn & Black Bean Baked Taquitos are fantastic on their own, they truly shine when accompanied by complementary dips and sides. Elevate your appetizer spread by pairing them with a selection of fresh, homemade condiments. Imagine dipping a warm, crispy taquito into a creamy, rich guacamole or a tangy, refreshing salsa. Here are a few suggestions to take your snack game to the next level:
- **Classic Chips and Salsa:** A timeless duo that never disappoints.
- **Tequila Spiked Guacamole:** For an adult-friendly, zesty kick that perfectly complements the taquitos. The creamy texture and vibrant avocado flavor cut through the richness of the cheese and spices.
- **Copy Cat El Pollo Loco Avocado Salsa:** A bright, creamy, and slightly spicy salsa that adds a refreshing element. Its unique blend of flavors provides a fantastic contrast to the warmth of the taquitos.
- **Sour Cream or Greek Yogurt:** A dollop of cool sour cream or a healthier Greek yogurt dip can balance the spice and add a creamy texture.
- **Pico de Gallo:** Freshly chopped tomatoes, onions, cilantro, and jalapeños offer a burst of freshness.
- **Extra Lime Wedges:** A squeeze of fresh lime juice just before serving brightens all the flavors.
These thoughtful pairings not only add more flavor dimensions but also create a more visually appealing and satisfying spread for your guests. You’ll find yourself reaching for one after another, enjoying the delightful interplay of textures and tastes.
Why Choose Baked Taquitos Over Fried?
The debate between baked and fried taquitos often comes down to personal preference, but there are undeniable advantages to choosing the baked route, especially when entertaining. Baking significantly reduces the amount of oil used, resulting in a lighter and healthier snack without compromising on flavor or crispiness. This method is also much safer and cleaner, eliminating the splattering oil and potential burns associated with deep-frying. Plus, you can bake a large batch simultaneously on a single sheet pan, which is a huge time-saver when preparing for a crowd. Baked taquitos still achieve that coveted golden-brown, crunchy exterior, making them just as satisfying but with a guilt-free edge. Enjoy the game or your party without worrying about a greasy mess or heavy food!
Gather Your Ingredients: Simple & Flavorful Components
One of the best aspects of these Corn & Black Bean Baked Taquitos is their reliance on readily available, wholesome ingredients. This recipe yields 12 delicious taquitos, making it perfect for sharing. Here’s a detailed look at what you’ll need to create this culinary delight:
Ingredients:
- 1 Cup Corn Kernels: Whether fresh, frozen (thawed), or canned (drained), sweet corn adds a lovely texture and natural sweetness to the filling.
- 3 Tablespoons Vegetable Oil: Used for sautéing the aromatics and brushing the taquitos to achieve that perfect golden crisp.
- 1 Cup Red Onion, minced: Provides a sharp, slightly sweet flavor that forms a crucial base for the filling.
- 3 Teaspoons Minced Garlic: Essential for aromatic depth and a classic savory foundation.
- 1 ½ Teaspoon Chili Powder: Adds a warm, earthy spice that is characteristic of Mexican cuisine.
- ⅛ Teaspoon Cayenne Pepper: For a subtle kick of heat. Adjust to your preference – omit for milder, or increase for spicier taquitos.
- 1 Cup Black Beans, rinsed and drained: The hearty backbone of the vegetarian filling, offering protein and a creamy texture when lightly crushed.
- 3 Tablespoons Minced Pickled Jalapeños: Delivers a tangy heat that brightens the entire dish. Using pickled jalapeños adds a layer of vinegar tang missing from fresh ones.
- 2 Tablespoons Freshly Squeezed Lime Juice: A burst of citrusy freshness that cuts through the richness and enhances all the other flavors. Don’t skimp on fresh lime!
- ¾ Cup Mexican Blend Cheese, finely shredded: Melts beautifully inside the taquitos, binding the filling together and adding a comforting, savory dairy element.
- 12 Corn Tortillas (6-inch): The vessel for our delicious filling. Corn tortillas crisp up wonderfully when baked.
- Kosher Salt: To season the filling and sprinkle over the taquitos before baking for enhanced flavor.
Essential Kitchen Tools for Easy Preparation
Having the right tools can make your cooking experience smoother and more enjoyable. For these taquitos, a few key pieces of kitchen equipment will be invaluable:
- Baking Sheet with Sides: A crucial item for any baker. I highly recommend using baking sheets with raised edges. This simple feature prevents any ingredients from sliding off into the oven—a clumsy mishap I’ve learned from experience! It ensures your taquitos stay put for even baking and easy handling.
- Parchment Paper: A true kitchen hero for effortless cleanup. Lining your baking sheet with parchment paper ensures that your taquitos won’t stick, making transfer easy and saving you precious time on washing up. It’s also great for even cooking and a consistent crisp.
- Heat-Resistant Potholders: Safety first! After a past fire scare involving a cloth potholder on a forgotten hot burner, we exclusively use heat-resistant silicone potholders. They provide superior protection against burns and are a safer choice when handling hot baking sheets straight from the oven.
- 10-inch Nonstick Skillet: Ideal for preparing the taquito filling without ingredients sticking.
Step-by-Step Instructions for Perfectly Baked Taquitos
Creating these Corn & Black Bean Baked Taquitos is a straightforward process that yields incredibly delicious results. Follow these simple steps to prepare your savory filling and achieve perfectly crispy taquitos:
- Prepare the Corn: Heat a 10-inch nonstick skillet over medium-high heat for about 2 minutes until hot. Add the corn kernels and cook, stirring occasionally, for 3 to 5 minutes, or until the kernels begin to brown and subtly pop. This step brings out the corn’s natural sweetness and adds a lovely charred flavor. Transfer the cooked corn to a medium bowl and set aside.
- Sauté the Aromatics: In the now-empty skillet, heat 2 tablespoons of vegetable oil over medium heat until it shimmers. Add the minced red onion and cook, stirring occasionally, for about 3 minutes until softened and translucent. Next, add the minced garlic and chili powder, cooking for about 1 minute until fragrant. This ensures the spices are toasted and release their full aroma.
- Combine the Filling Base: Stir in the rinsed black beans and cook for about 1 minute until they are heated through. Return the cooked corn to the skillet and toss everything to combine. Using a spatula, gently press the mixture to lightly crush some of the black beans. This creates a slightly creamier texture and helps the filling hold together better when rolled.
- Finish the Filling: Transfer the mixture to a medium bowl. Stir in the minced pickled jalapeños and freshly squeezed lime juice. Taste and adjust seasoning with kosher salt as needed. The lime juice brightens the flavors, and the jalapeños add a welcome tang and heat.
Once your flavorful filling is ready, it’s time to assemble and bake your taquitos for that perfect golden crisp:
- Prepare for Baking: Preheat your oven to 425 degrees Fahrenheit (220°C). Spray a baking sheet generously with cooking spray, or line it with parchment paper for easy cleanup.
- Warm Tortillas: Warm the corn tortillas according to package directions until they are soft and pliable. This crucial step prevents them from cracking or tearing when rolled. You can usually microwave them briefly between damp paper towels or warm them in a dry skillet.
- Assemble Taquitos: Spoon about 2 tablespoons of the corn and black bean filling and 1 tablespoon of shredded Mexican blend cheese onto the lower third of each warm tortilla. Roll each tortilla tightly from the bottom up, ensuring the filling is snug inside.
- Arrange on Baking Sheet: Place the rolled taquitos seam-side-down on the prepared baking sheet. Arranging them seam-side-down helps to keep them from unrolling during baking. Repeat this process with the remaining tortillas and filling.
- Season and Bake: Use the remaining tablespoon of vegetable oil to lightly brush the tops of the taquitos. This helps them crisp up beautifully and achieve a golden-brown color. Sprinkle a pinch of kosher salt over the brushed taquitos. Bake for 14-17 minutes, or until the tortillas are crisp, golden-brown, and the cheese is melted and bubbly.
- Serve Immediately: Remove the taquitos from the oven and let them cool for a minute or two before serving. Serve warm with your favorite salsa, sour cream, and guacamole for an unforgettable snack experience!
Tips for Taquito Success
- **Don’t Overfill:** While tempting, too much filling can make the taquitos difficult to roll tightly and prone to bursting. Stick to the recommended amount for best results.
- **Warm Tortillas Properly:** This cannot be stressed enough! Cold, stiff corn tortillas will break. Warming them makes them flexible and easy to roll.
- **Press the Filling:** Lightly crushing the black beans helps the filling bind together, preventing it from falling out when you take a bite.
- **Brush with Oil:** A thin layer of oil is key to achieving that desirable crispy, golden exterior in baked taquitos.
- **Space Them Out:** Ensure your taquitos are not overcrowded on the baking sheet. Give them enough space to allow air to circulate, promoting even crisping. If necessary, use two baking sheets.
- **Adjust Spice Levels:** The cayenne pepper adds a gentle warmth. If you love heat, consider adding a pinch more or include a finely diced fresh jalapeño (seeds removed for less heat) to the filling.
Creative Variations & Make-Ahead Options
These Corn & Black Bean Baked Taquitos are wonderfully adaptable. Feel free to experiment with the filling to suit your taste or what you have on hand:
- **Add Protein:** For a heartier version, consider adding cooked, shredded chicken or thinly sliced beef to the filling. Just ensure it’s well-seasoned.
- **Extra Veggies:** Diced bell peppers, zucchini, or even a handful of chopped spinach can be sautéed with the onions to boost the nutritional content and add different textures.
- **Cheese Varieties:** While Mexican blend cheese is classic, Monterey Jack, Colby, or a sharp cheddar would also melt beautifully and offer different flavor profiles.
- **Smoky Flavor:** A pinch of smoked paprika or a dash of liquid smoke can add a lovely depth to the filling.
- **Make-Ahead:** You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. When ready to serve, simply warm the tortillas, assemble, and bake. You can also assemble the taquitos entirely, brush them with oil, and store them in the fridge for a few hours before baking.
- **Freezing:** Assembled but unbaked taquitos can be frozen on a baking sheet until solid, then transferred to a freezer bag. Bake from frozen at the same temperature, adding an extra 5-10 minutes to the baking time, or until golden and heated through.
More Delicious & Easy-to-Make Recipes!
If you loved these taquitos, you’re in for a treat! We specialize in creating simple, flavorful recipes that are perfect for any home cook. Be sure to check out some of our other fantastic dishes:
- Maple Monkey Bread Bites: A sweet treat perfect for breakfast or dessert.
- Texas Roadhouse Butter: Recreate this famous, irresistible butter at home.
- Pineapple Angel Food Cake: A light, airy, and incredibly easy dessert.
- Apple Dumplings: Comforting and sweet, these are always a hit.
- Smores Brownies: The ultimate combination of two beloved desserts.
- Cracker Barrel Chicken and Dumplings: A hearty, comforting classic made easy.
This recipe is also proudly featured in our collection of easy football game day appetizers, where you’ll find even more inspiration for your next watch party!
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Corn & Black Bean Baked Taquitos
Super delicious Corn and Black Bean Taquitos! Perfect as an appetizer or light meal.
Ingredients
- 1 Cup Corn kernels
- 3 tablespoons Vegetable Oil
- 1 Cup Red onion, minced
- 3 Teaspoons Garlic, minced
- 1 ½ Teaspoon Chili Powder
- ⅛ Teaspoon Cayenne Pepper
- 1 Cup Black Beans, rinsed
- 3 tablespoons Pickled jalapeno peppers, minced
- 2 tablespoons Lime Juice, freshly squeezed
- ¾ Cup Mexican blend cheese, finely shredded
- 12 Corn Tortillas, 6-inch
- Kosher salt
Instructions
- Heat a 10-inch nonstick skillet over medium-high heat until hot (about 2 minutes). Add corn and cook, stirring occasionally, until kernels begin to brown and pop (3 to 5 minutes); transfer corn to a medium bowl.
- Heat 2 tablespoons vegetable oil in the now-empty skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened (about 3 minutes). Add garlic and chili powder and cook until fragrant (about 1 minute); stir in beans and cook until heated through (about 1 minute). Return corn to skillet and toss to combine; gently press mixture with a spatula to lightly crush black beans.
- Transfer mixture to a medium bowl, stir in jalapeños and lime juice.
- Preheat the oven to 425 degrees Fahrenheit (220°C) and spray a baking sheet with cooking spray.
- Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam-side-down on the prepared baking sheet. Repeat with remaining tortillas.
- Use the remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.
Nutrition
Calories from Fat 63
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Recipe originally shared on September 23, 2014. Updated September 2020.