CREAMY BLACK BEAN TAQUITOS
So apparently the Super Bowl is coming up soon? I dunno. I don’t follow football, but I know a lot of you do, so I wanted to give you some budget-y options for football eats! These cute and crispy little Creamy Black Bean Taquitos are really easy, fun to eat, and are totally Super Bowl worthy. Plus, they make a pretty impressive presentation, especially when provided with multiple sauces for dipping.
Making a vegetarian taquito means that almost all the ingredients are very budget friendly. Corn tortillas are super cheap, especially when you buy a large pack. If you can’t use 30+ corn tortillas at once, you can freeze half of them or just use the other half to make some homemade baked tortilla chips. Because it isn’t a party without some tortilla chips anyway, right? You can also cut the cost significantly by using beans that are cooked at home instead of canned.
CREAMY BLACK BEAN TAQUITOS
Creamy Black Bean Taquitos are an easy, tasty, and inexpensive appetizer for football parties or just for fun!
Total Cost $4.83 recipe / $0.32 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
15
INGREDIENTS
4 oz cream cheese (room temperature) $1.00
15 oz can black beans $0.95
4 oz can diced green chiles $1.09
2 green onions $0.21
2-3 dashes hot sauce (optional) $0.05
1/8 tsp garlic powder $0.02
1/8 tsp salt (or to taste) $0.02
15 6 inch corn tortillas $1.37
3 Tbsp cooking oil, divided, for frying $0.12
INSTRUCTIONS
Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
Once all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.
Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos). Serve while still hot.