Baked Bean Taquitos and Cinco de Mayo Round-Up

All right.  Here’s another traditional meat-filled Mexican dish transformed to a vegetarian one.  Score!  Ever since I saw Annie post these taquitos a while back, I have been dreaming about them non-stop.  They made their way around the blog world, but I always wanted to adapt the recipe to a meat-free version.  I actually made these for a Super Bowl party this past year, but since the host is gluten-free, I used a corn tortilla instead (although they were pretty tasty, I prefer the flour tortilla used here because it held up better during the baking process).

So, these are all-together pretty awesome.  Super simple to throw together, easy to make ahead of time, and incredibly satisfying.  I didn’t try freezing any, but I also imagine that these might take to freezing pretty well.  Hello, weeknight dinners!

I also wanted to include a Cinco de Mayo round-up of my favorite Mexican-inspired recipes from the past.  Enjoy!

Yellow-Eyed Bean Nachos


Vegetarian Refried Beans


Lentil Tacos

Layered Taco Dip


Churro Cupcakes

Cheese Enchiladas

Black Bean Tacos

Bean Burritos

Bean and Tortilla Pie





Baked Bean Taquitos

Servings: about 8-10 taquitos



4 ounces cream cheese, softened

1/4 cup fresh salsa

Juice from one small lime

1 teaspoon chili powder

1/2 teaspoon cumin

2 cloves garlic, minced

2 tablespoons onion, chopped

One 15-ounce can black beans, drained and rinsed

One 15-ounce can refried beans

1 cup Monterey Jack cheese, shredded

Flour tortillas (I used 8″ flour tortillas), about 8 or so  (depending on how full you fill them)

Sea salt

For garnish: sour cream, salsa, avocado, etc.


1. Preheat the oven to 425 degrees.

2. Line a rimmed baking sheet with parchment paper, and set aside.

3. In a large bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, garlic, onion, both kinds of beans, and cheese, mixing until well combined.

4. Place about 2-3 tablespoons of the bean mixture in the center of each tortilla and, starting at one end, roll each taquito up tightly.

5. Place taquitos seam-side down onto the rimmed baking sheet.

6. Generously spray the taquitos with cooking spray and lightly sprinkle with sea salt.

7. Bake the taquitos for 15-20 minutes.  Serve with sour cream and salsa, if desired.


Source:  adapted from Annie’s Eats, as seen on Pennies on a Platter, originally from Our Best Bites.


May 4, 2012 - 8:19 am

Claire - Thanks for sharing! My sister is graduating from med school in a few weeks (she got into her first choice for surgical residency), and we’re throwing her a graduation party. My mom and I are making everything, and the chicken taquitos are on our menu. Since my sister is a vegetarian, I’ll be adding these now, too.

May 4, 2012 - 12:25 pm

Robyn - i made those churro cupcakes for cinco de mayo last year! they were incredible!

May 4, 2012 - 3:09 pm

Ann P. - OH my gosh, that is a fantastic Cinco de Mayo lineup 😀 Yumyumyum! I am super excited to make some of these. 🙂

May 5, 2012 - 12:43 am

Chung-Ah | Damn Delicious - Amazing round-up! I’ll have to make all of these this weekend 🙂

May 6, 2012 - 12:58 am

Tessa - These look so good. Much better than any frozen variety!

May 8, 2012 - 10:07 pm

LP @dishclips - I can definitely dig right into these!

June 27, 2012 - 1:43 am

Baked Black Bean Taquitos | The Food Charlatan - […] Source: The Curvy Carrot […]

July 10, 2012 - 11:33 am

Karen | The Food Charlatan - These are so amazingly delicious! And kid friendly, always a plus. Thanks for a great recipe. I blogged about it here:

October 17, 2012 - 4:47 pm

Courtney - Love your pictures! My husband thought these were amazing. The recipe made enough for lunch the next day as well.

May 24, 2013 - 11:24 am

Courtney Nicole - I made these for the second time last night and I was missing the montery jack cheese and regular sized tortillas, but I did have some Jalapeno white cheddar slices that I sliced into small pieces and then I did have some big spinach wraps so I used that. If you like spicy food, which I totally do! Please try it with jalapenos! It was sooo yummy! Oh and the first time I had it I had all the stuff the recipe called for and those were super yummy too! My sister who is trying out vegetarian food is loving your recipes and she is thinking about making the switch full time cause your food is so yummy to eat. 😀 Thanks for all the awesome recipes!

May 24, 2013 - 3:55 pm

srlacy - Thanks, Courtney Nicole! I will definitely try it with the jalapenos!

September 14, 2014 - 11:47 pm

Baked Black Bean Taquitos | The Food Charlatan - […] Source: The Curvy Carrot […]