Budget-Friendly Bean Taquitos with Homemade Salsa
Budget-Friendly Bean Taquitos with Homemade Salsa
Ingredients
For the Homemade Salsa
- 4 Roma tomatoes, halved
- 1/2 white onion, quartered
- 3 garlic cloves, peeled
- 3 dried red chilis, such as arbol or guajillo
- 1 teaspoon vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegetable bouillon, or chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
For the Bean Filling
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil, if needed for sautéing
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1/2 cup homemade salsa, from above
- 1/4 cup vegetable bouillon, or chicken stock
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Taquitos
- 12 corn tortillas
- 2 tablespoons vegetable oil, for brushing
For Serving
- 1/2 cup Mexican crema, or sour cream
- 2 cups shredded lettuce
- 1 cup pico de gallo, store-bought or homemade
- 1/4 teaspoon chili flakes, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the taquitos.
⏱️ 10 min•🌡️ 400
- 2
Prepare the ingredients for the homemade salsa: halve the Roma tomatoes, quarter the white onion, peel the garlic cloves, and gather the dried red chilis.
⏱️ 5 min
- 3
Heat 1 teaspoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the halved tomatoes, quartered onion, peeled garlic cloves, and dried red chilis. Char the vegetables, turning occasionally, until softened and blackened in spots, about 8-10 minutes.
⏱️ 10 min
- 4
Carefully transfer the charred vegetables and chilis to a heat-proof blending container. Add the fresh cilantro, vegetable bouillon, apple cider vinegar, and salt. Blend with an immersion blender (or transfer to a regular blender) until a smooth sauce forms. Set aside.
⏱️ 5 min
- 5
Prepare the bean filling: finely dice the remaining white onion and mince the garlic cloves.
⏱️ 5 min
- 6
Using the same pan (no need to clean it), add 1 tablespoon of vegetable oil if there isn't enough residual oil. Sauté the diced onion over medium heat until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 7
Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 8
Add the rinsed and drained black beans, 1/2 cup of the freshly made homemade salsa, and 1/4 cup of vegetable bouillon to the pan. Stir well to combine. Bring to a simmer, then reduce heat to low.
⏱️ 5 min
- 9
Using a wooden spoon or potato masher, mash the bean mixture thoroughly until it reaches a thick, somewhat chunky consistency. Season with salt and black pepper to taste. Remove from heat and allow to cool slightly and thicken further, about 10-15 minutes.
⏱️ 15 min
- 10
While the bean filling cools, heat the corn tortillas. Place a dry skillet over medium heat. Warm each tortilla for 15-30 seconds per side until pliable. This prevents tearing when rolling. Keep warm under a clean kitchen towel.
⏱️ 5 min
- 11
To assemble the taquitos: place a spoonful of the cooled bean filling onto the center of each warm tortilla. Tightly roll each tortilla around the filling to form a taquito. Arrange the rolled taquitos seam-side down on the prepared baking sheet.
⏱️ 10 min
- 12
Brush the tops and sides of the rolled taquitos generously with 2 tablespoons of vegetable oil to ensure a crispy exterior.
⏱️ 2 min
- 13
Bake the taquitos in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 14
Once baked, arrange the taquitos on a serving plate. Drizzle generously with Mexican crema (or sour cream). Top with shredded lettuce and fresh pico de gallo. Garnish with chili flakes, if desired. Serve immediately with extra homemade salsa on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Budget-Friendly Bean Taquitos with Homemade Salsa
Ingredients
For the Homemade Salsa
- 4 Roma tomatoes, halved
- 1/2 white onion, quartered
- 3 garlic cloves, peeled
- 3 dried red chilis, such as arbol or guajillo
- 1 teaspoon vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegetable bouillon, or chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
For the Bean Filling
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil, if needed for sautéing
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1/2 cup homemade salsa, from above
- 1/4 cup vegetable bouillon, or chicken stock
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Taquitos
- 12 corn tortillas
- 2 tablespoons vegetable oil, for brushing
For Serving
- 1/2 cup Mexican crema, or sour cream
- 2 cups shredded lettuce
- 1 cup pico de gallo, store-bought or homemade
- 1/4 teaspoon chili flakes, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the taquitos.
⏱️ 10 min•🌡️ 400 - 2
Prepare the ingredients for the homemade salsa: halve the Roma tomatoes, quarter the white onion, peel the garlic cloves, and gather the dried red chilis.
⏱️ 5 min - 3
Heat 1 teaspoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the halved tomatoes, quartered onion, peeled garlic cloves, and dried red chilis. Char the vegetables, turning occasionally, until softened and blackened in spots, about 8-10 minutes.
⏱️ 10 min - 4
Carefully transfer the charred vegetables and chilis to a heat-proof blending container. Add the fresh cilantro, vegetable bouillon, apple cider vinegar, and salt. Blend with an immersion blender (or transfer to a regular blender) until a smooth sauce forms. Set aside.
⏱️ 5 min - 5
Prepare the bean filling: finely dice the remaining white onion and mince the garlic cloves.
⏱️ 5 min - 6
Using the same pan (no need to clean it), add 1 tablespoon of vegetable oil if there isn't enough residual oil. Sauté the diced onion over medium heat until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 7
Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 8
Add the rinsed and drained black beans, 1/2 cup of the freshly made homemade salsa, and 1/4 cup of vegetable bouillon to the pan. Stir well to combine. Bring to a simmer, then reduce heat to low.
⏱️ 5 min - 9
Using a wooden spoon or potato masher, mash the bean mixture thoroughly until it reaches a thick, somewhat chunky consistency. Season with salt and black pepper to taste. Remove from heat and allow to cool slightly and thicken further, about 10-15 minutes.
⏱️ 15 min - 10
While the bean filling cools, heat the corn tortillas. Place a dry skillet over medium heat. Warm each tortilla for 15-30 seconds per side until pliable. This prevents tearing when rolling. Keep warm under a clean kitchen towel.
⏱️ 5 min - 11
To assemble the taquitos: place a spoonful of the cooled bean filling onto the center of each warm tortilla. Tightly roll each tortilla around the filling to form a taquito. Arrange the rolled taquitos seam-side down on the prepared baking sheet.
⏱️ 10 min - 12
Brush the tops and sides of the rolled taquitos generously with 2 tablespoons of vegetable oil to ensure a crispy exterior.
⏱️ 2 min - 13
Bake the taquitos in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 14
Once baked, arrange the taquitos on a serving plate. Drizzle generously with Mexican crema (or sour cream). Top with shredded lettuce and fresh pico de gallo. Garnish with chili flakes, if desired. Serve immediately with extra homemade salsa on the side.
⏱️ 5 min