Description
These Crispy Chipotle Black Bean Taquitos are a flavorful and satisfying snack or appetizer featuring a creamy black bean and chipotle filling, rolled in corn tortillas and fried to golden perfection. Served with guacamole, salsa, sour cream, or queso, they offer a perfect blend of smoky, spicy, and creamy textures in every bite.
Ingredients
Scale
Filling
- 4 ounces cream cheese, softened
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons jarred diced jalapeños
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/5 teaspoon salt
- 1 chipotle pepper in adobo plus 1/2 teaspoon adobo sauce
Taquitos
- 10-12 corn tortillas
- Avocado oil, as needed for frying
- Guacamole, salsa, sour cream, or queso for dipping
Instructions
- Make the filling: In a medium bowl, combine the softened cream cheese, drained black beans, diced jalapeños, cumin, garlic powder, salt, chipotle pepper, and adobo sauce. Mix thoroughly until the ingredients are well incorporated into a creamy, uniform filling.
- Warm tortillas: Wrap the corn tortillas in a damp paper towel and microwave on high for 30 seconds or until they become warm and pliable to prevent cracking when rolling.
- Fill tortillas: Spoon about 2 tablespoons of the filling onto each warm tortilla. Shape the filling into a log and roll the tortilla up tightly around it, ensuring the seam is on the bottom to keep the taquito closed. Place the rolled taquitos seam side down on a plate or baking sheet.
- Fry taquitos: Heat avocado oil in a high-sided frying pan over medium-high heat. Once hot, carefully add 4 taquitos to the oil seam side down. Fry each side for 2-3 minutes until crispy and golden brown. Remove the taquitos and let them drain on paper towels to remove excess oil. Repeat with the remaining taquitos.
- Serve: Immediately serve the crispy taquitos with your choice of guacamole, salsa, sour cream, or queso for dipping to enjoy their best flavor and texture.
Notes
- Make sure the tortillas are warm and pliable to avoid breakage while rolling the taquitos.
- You can adjust the amount of chipotle pepper to control the level of spiciness.
- Use a high smoke point oil like avocado oil to achieve the best crispiness when frying.
- Drain taquitos on paper towels to absorb excess oil for a less greasy result.
- These taquitos are best eaten immediately while still crispy; reheat in a skillet or air fryer for best results if needed later.
