Okay, so picture this: it’s Tuesday night, you’re *starving*, and the thought of ordering takeout AGAIN makes you cringe. That’s where these AMAZING Black Bean Taquitos with Salsa Roja come in. Seriously, they’re a lifesaver! I stumbled upon this recipe years ago when I was trying (and mostly failing, LOL) to eat more plant-based meals. I needed something quick, easy, and, most importantly, something my kids would actually eat. These crispy little guys? Total win! Plus, they’re super versatile – vegan, easy to spice up or down, and honestly, who doesn’t love a good taquito? Trust me, these Black Bean Taquitos with Salsa Roja are about to become your new weeknight go-to!
Why You’ll Love These Black Bean Taquitos with Salsa Roja
Okay, so why should you make these? Let me tell you! It’s not just ’cause I said so (though, you should totally trust my cooking instincts!). These Black Bean Taquitos with Salsa Roja are seriously the BEST because:
- They’re FAST! Like, dinner-on-the-table-in-under-40-minutes fast.
- The ingredients are stuff you probably already have in your pantry. Score!
- Flavor explosion! Seriously, these are SO tasty.
- Vegan? Yep! But even meat-lovers will devour them.
- Spice it up (or down!). Totally customizable to your taste.
Quick and Easy Black Bean Taquitos with Salsa Roja
Seriously, I get it. Life is hectic! That’s why this recipe is perfect. The prep is minimal, and the cook time is even shorter. We’re talking about a quick sauté and then a little frying action. Boom! Dinner is served. No need to order in tonight!
Flavorful and Vegan Black Bean Taquitos with Salsa Roja
Don’t let the “vegan” part scare you! These aren’t bland or boring, I promise! The chili powder and cumin give them a warm, smoky flavor, and the black beans are just so satisfying. Plus, that Salsa Roja? It’s the perfect tangy, slightly spicy complement. Trust me, you won’t miss the meat!
Ingredients for Black Bean Taquitos with Salsa Roja
Alright, gather ’round! Here’s what you need to make these little beauties. Don’t worry, it’s all pretty basic stuff! You’ll need 1 tbsp olive oil, about 1/2 a medium onion (chopped, of course!), 2 cloves of garlic (minced!), one 15-ounce can of black beans (rinsed AND drained, super important!), 1 tsp chili powder, 1/2 tsp cumin, salt and pepper to taste (duh!), 12 corn tortillas (the small, 6-inch ones work best!), and some vegetable oil for frying. Got it? Good!
Step-by-Step Instructions: Making Black Bean Taquitos with Salsa Roja
Okay, pay attention, ’cause here comes the fun part! Making these Black Bean Taquitos with Salsa Roja is actually super easy, I promise. Just follow these steps, and you’ll be chowing down in no time!
Preparing the Black Bean Filling for Black Bean Taquitos with Salsa Roja
First things first, grab a skillet and drizzle in that olive oil. Heat it up over medium heat. Now, toss in your chopped onion and cook it until it’s nice and soft – about 5 minutes should do the trick. Then, add your minced garlic and cook for just a minute more – you don’t want it to burn! Next, dump in those rinsed and drained black beans, chili powder, cumin, salt, and pepper. Stir it all together and cook for about 5 minutes, stirring now and then, just to heat everything through. This is where the magic happens, folks!
Assembling and Frying Your Black Bean Taquitos with Salsa Roja
Alright, time to get rolling – literally! Warm up your corn tortillas. I usually just pop them in the microwave for a few seconds (like 20-30 seconds, tops!) wrapped in a damp paper towel. This keeps them from cracking. Now, spoon about 2 tablespoons of that amazing black bean mixture onto each tortilla. Roll them up TIGHT! If they’re being stubborn, you can use a toothpick to hold them together. Heat some vegetable oil in a large skillet over medium-high heat. CAREFUL, hot oil splatters! Fry those taquitos until they’re golden brown and crispy – about 2-3 minutes per side. Drain them on paper towels to get rid of any extra oil. And BAM! You’re done! Serve ’em up with your favorite Salsa Roja and enjoy!
Tips for Perfect Black Bean Taquitos with Salsa Roja
Want to take your taquito game to the next level? Of course, you do! Here are a few little secrets I’ve learned over the years. First, to keep those tortillas from cracking, make sure you warm them up properly – that damp paper towel trick works wonders! For maximum crispiness, don’t overcrowd the pan when you’re frying. And ALWAYS taste the black bean mixture before you start rolling. Need more spice? Add a pinch of cayenne! Not enough salt? You know what to do!
Variations on Black Bean Taquitos with Salsa Roja
Okay, so you’ve made the basic Black Bean Taquitos with Salsa Roja, and they’re a hit! Now what? Time to get creative! My favorite thing about this recipe is how easy it is to customize. Try adding a pinch of chipotle powder to the black bean mixture for a smoky kick. Or, toss in some corn or diced bell peppers for extra veggies. And don’t even get me STARTED on toppings! Avocado, cilantro, a dollop of sour cream (or vegan sour cream!) – the possibilities are endless!
Frequently Asked Questions About Black Bean Taquitos with Salsa Roja
Got questions? I got answers! Here are a few of the most common things people ask me about these amazing Black Bean Taquitos with Salsa Roja:
Can I bake these instead of frying? Absolutely! Just pop them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until they’re nice and golden brown and crispy. Keep an eye on ’em, though!
Can I use flour tortillas? You *can*, but I really recommend corn tortillas for that authentic taquito vibe. Flour tortillas tend to get a little soggy. But hey, if that’s what you have on hand, go for it!
How do I make the Salsa Roja? Ooh, good question! I usually buy mine (shhh!), but you can totally make it from scratch. There are tons of recipes online – just search for “easy salsa roja recipe.” It usually involves tomatoes, onions, garlic, chili peppers, and some spices. So good!
Can I freeze these Black Bean Taquitos with Salsa Roja? Yep! Just let them cool completely after frying (or baking), then wrap them tightly in plastic wrap and pop them in a freezer bag. When you’re ready to eat them, just reheat them in the oven or microwave.
What other toppings can I use? The sky’s the limit! My favorites are avocado, cilantro, shredded lettuce, diced tomatoes, a dollop of sour cream (or vegan sour cream!), and a sprinkle of cotija cheese (if you’re not vegan, of course!). Get creative and have fun!
Estimated Nutritional Information for Black Bean Taquitos with Salsa Roja
Okay, so here’s the deal: this is just an estimate, but each serving (2 taquitos) clocks in at around 250 calories, 12g fat, 8g protein, and 30g carbs. Not bad, right?
Enjoy Your Black Bean Taquitos with Salsa Roja!
Alright, that’s it! You’re officially a Black Bean Taquitos with Salsa Roja pro! Now go forth and enjoy! And hey, if you make ’em, be sure to leave a comment and let me know what you think! Or even better, give the recipe a rating! Happy cooking!
Print
Devour Wicked Black Bean Taquitos with Salsa Roja in 40
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 taquitos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegan
Description
Crispy black bean taquitos served with a flavorful salsa roja.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas
- Vegetable oil, for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in black beans, chili powder, and cumin. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Warm tortillas according to package directions.
- Spoon about 2 tablespoons of black bean mixture onto each tortilla. Roll up tightly and secure with a toothpick, if needed.
- Heat vegetable oil in a large skillet over medium-high heat. Fry taquitos until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels. Serve immediately with salsa roja.
Notes
- For a spicier flavor, add a pinch of cayenne pepper to the black bean mixture.
- Taquitos can be baked instead of fried. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.
Nutrition
- Serving Size: 2 taquitos
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
