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

Guacamole

Churro Cupcakes

Cheese Enchiladas

Black Bean Tacos

Bean Burritos

Bean and Tortilla Pie

 

 

 

 

Baked Bean Taquitos

Servings: about 8-10 taquitos

 

Ingredients

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.

Instructions

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.