These Creamy Black Bean Taquitos make for the perfect lunch. With only five ingredients (three if you don’t count seasonings) they put a new meaning to cheap and easy.
And I love being cheap.
Taquitos don’t last long in my house. In fact, these lasted a whopping twenty minutes which gave me just enough time to take photos and plate everyone’s share. My boyfriend is now obsessed.
My family and I ate these taquito’s for lunch with a side of Loaded Guacamole, salsa, and sour cream. If you’d like to find out how I made the Loaded Guacamole, you can find the recipe for it here: Loaded Guacamole
These Creamy Black Bean Taquitos would also make the perfect party appetizer that your guests will love you for. (Plan to double or maybe even triple the recipe to yield a larger number of taquitos.)
Mexican is possibly the cuisine I crave the most. It’s delicious, versatile, and inexpensive. And not only that, but it’s incredibly easy to make gluten-free since quite a bit of it is already. It’s truly a match made in heaven.
Notes on Creamy Black Bean Taquitos:
- Only add a few spoonfuls of the black bean mixture into each taquito (it will look like there isn’t much but it’s best to keep these small so they stay rolled). I added a little too much, but that was totally okay with me. I just told everyone they were loaded black bean taquitos, mwahaha.
- For a little kick, add a dash of hot sauce or even 1/4 tsp. of cayenne red pepper powder.
- Serve with salsa, sour cream, guacamole, and whatever else you’re feeling.
If you like this recipe, be sure to check out some of my others like this Vegetarian Tofu Scramble | Black Bean & Spinach