black bean taquitos

Super simple air fried taquitos can be enjoyed any time! As a meal, appetizer or at your next party! Served along side some Fire Roasted Chili Guacamole and they&#39;ll always be a hit!

Air Fried Black Bean Taquitos

black beans, 15.5 oz (drained and rinsed)

⅓ cup your favorite salsa

cumin

chili powder

salt & pepper (to taste)

lime juice (to taste, optional)

tortillas

recipe Fire Roasted Chile Guacamole* (recipe linked in notes)

Add drained &amp; rinsed beans to a medium bowl. Add salsa, cumin, chili powder to bowl and mash with a fork or potato masher until mashed to desired consistency. Chunks are fine! Add salt and pepper &amp; lime juice to taste

Warm corn tortillas in skillet or in microwave for about 30 seconds until they are very pliable. I recommend only doing 2-3 at a time so that they do not cool before you roll them. This makes rolling much easier and reduces any cracking.

Take a warm tortilla (careful not to burn yourself!) and spread 2 tablespoons of filling across it. Roll gently and tightly and place seam side down in air fryer. Repeat warming, filling and rolling tortillas until all the filling is gone.

Air fry at 390° for 10-11 minutes to desired crispiness. You may need to do this in batches depending on the size of your air fryer

Enjoy dipped in salsa or Fire Roasted Guacamole!

These baked black bean taquitos are flavored using a nutritious salsa roja. A wholesome, budget-friendly meal packed with fiber and protein.

Black Bean Taquitos with Salsa Roja

avocado oil

plum tomatoes

chili de árbol (use 2 for less spicy)

garlic,

white onion, quartered

tsp vegetable bouillon paste

tsp white wine vinegar

cilantro

salt

tbsp avocado oil

white onion, diced

tsp smoked paprika

tsp coriander

tsp cumin

1, 15 oz can black beans

salsa roja

broth

8-10 corn tortillas

Salt and pepper

Pico de Gallo

sour cream

Place a pan over medium heat, warm the oil and evenly spread it through the pan. When hot, add the halved tomatoes cut side down with the quartered onions and char for 3-4 minutes on both sides. Add the garlic cloves with the onions, and sauté together for 2-3 minutes until the onions have softened and the outside of the garlic is golden. Transfer the charred vegetables to a blender cup.

Add the chili de árbol to the pan, toasting for 10 seconds on both sides (turn quick to avoid burning the peppers). Allow the peppers to cool for a minute then remove the stems and transfer to the blender cup. Allow all the ingredients to cool, about 15 minutes.

Add in the vinegar, bouillon, and a pinch of salt then blend on high until smooth. Taste and add more salt as needed.

Charred Salsa Roja

Preheat oven to 425F and brush a baking tray with oil to coat.

Heat up the oil in a pan over medium low heat. Add the onions with a pinch of salt and sauté until softened. Stir in the garlic and sauté again until fragrant.

To the pan, add the paprika, coriander, and cumin then stir to combine with the veggies. Pour in the black beans, salsa, and veggie broth. Stir to combine allowing the mixture to heat through for 5 minutes. Using a potato masher, or the back of a cooking spatula, lightly mash everything together until the mixture thickens then set aside to cool while you prepare the tortillas.

Heat up your tortillas to make them more pliable and easy to roll. You can do this two different ways. You can either, wrap a stack of 5-6 tortillas in a damp paper towel then microwave for 45-50 seconds to make them pliable for rolling. Or, you can heat them up in a skillet over medium low heat. When the pan is hot, place a tortilla on the pan and warm through for 15 seconds, then flip and warm for another 15 seconds. Flip the tortilla one more time and warm for 15 seconds and you’ll notice it start to puff up in certain areas. Transfer the warmed tortillas to a clean kitchen towel. Fold the towel over the tortillas to help keep them warm and pliable until ready to use.

Fill one tortilla with 2-3 tbsp of the bean filling and roll it up. Place the rolled taquito on a baking tray seam side down and brush or spray with oil as needed. Repeat with the remaining filling.

Bake in the oven on the bottom rack for 15 minutes, then flip and bake 8-10 more minutes on the middle rack until the other side is golden. After flipping, if your tortillas appear dry, brush them with a little more oil before baking.

To serve, top with crema, shredded lettuce, pico de gallo and/or additional salsa for dipping then enjoy.

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Air Fried Black Bean Taquitos

Black Bean Taquitos with Salsa Roja

Top 2 black bean taquitos recipes from across the web

The most viewed black bean taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Air Fried Black Bean Taquitos

Black Bean Taquitos with Salsa Roja

The most viewed black bean taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine