Oven Baked Taquitos Recipe made with a creamy black bean filling, filled with flavor and baked in the oven until golden and crispy. Only 30 minutes from start to finish, these are the perfect weeknight meal!

big stack of taquitos

I like to think of taquitos as rolled up crunchy tacos. That’s basically all they are, right?

These Oven Baked Taquitos start with corn tortillas, have a flavorful and creamy black bean filling, and are made a little healthier AND easier by being baked in the oven.

What is in the creamy black bean filling?

  • Black Beans
  • Canned diced green chiles
  • A few chopped green onions
  • Chili powder, cumin & garlic powder
  • Sriracha hot sauce
  • & Cashew Sour Cream (Or buy non-dairy sour cream, such as tofutti brand)

Everything just gets mixed together quick in 1 bowl. Warm the tortillas, fill them, roll them up tightly and bake for 15-20 minutes until golden and crispy delicious!

collage of taquitos, various shots

How to serve Oven Baked Taquitos?

Serve these taquitos with Cashew Sour Cream for dipping (there is some in the filling, but you will have leftover) and/or salsa.

You can also place some taquitos on a plate, top with lettuce, tomatoes, avocado or guacamole. Dig in with a fork!

Taquitos are a fun party food, either for Game Day or birthday parties; any celebration, really. Perfect finger food!

3 taquitos lined up with salsa in the background

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!

big stack of taquitos
4.93 stars (13 ratings)

Oven Baked Taquitos Recipe

Oven Baked Taquitos Recipe made with a creamy black bean filling, filled with flavor and baked in the oven until golden and crispy. Only 30 minutes from start to finish, these are the perfect weeknight meal!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 24 taquitos


  • (2) 15-oz canned black beans, drained and rinsed
  • 4-oz can diced green chiles, drained
  • 3 green onions, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon salt, to taste
  • 1 teaspoon Sriracha hot sauce
  • 1 recipe Cashew Sour Cream *may use store-bought non-dairy sour cream if desired
  • 24 corn tortillas (6 inch)


  • Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
  • Make the filling: In a large bowl, add drained black beans, drained green chiles, green onions, the spices, salt, Sriracha and 1/2 cup Cashew Sour Cream. Stir until well combined. 
  • Soften the tortillas: Wrap 5 corn tortillas at a time in a damp paper towel and microwave for about 30 seconds to soften. Don't skip this part because they will be near impossible to roll them up if you do!
  • Place about 2 tablespoons of the filling in each tortilla and wrap up tightly. Place seam side down on prepared baking pan. 
  • Bake for 15-20 minutes, or until golden brown and crispy. Remove from oven and serve with additional Cashew Sour Cream and/or salsa for dipping.


  1. For picky kids, omit the green onions and hot sauce.
  2. These taquitos freeze well. You can freeze them before baking, or after. When you are ready to cook them, simply bake at 425 degrees until warm and crispy.


Serving: 1taquito | Calories: 97kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 170mg | Fiber: 4g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Course: Main Course
Cuisine: Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. They came out so tasty! Will try to get them crisper next time by using some of the tips in the comments about brushing some oil on top.

  2. Made these tonight and was very impressed! I wasn’t sure to use a flat (no side) baking tray or a deep glass dish (with sides). I used the glass baking dish and it took closer to 30 mins to get crispy but was totally worth the wait! Served with an equal blend of tofetti sour cream & salsa – Yummy! Thanks Nora!

    1. You are welcome, Eleisha! How wonderful that you loved the taquitos! Thanks for taking time to share your wonderful feedback and review!

  3. This was amazing! I used one can of black beans and one pack of Impossible “burger” stuff, browned some onions and threw in about 1/2 a chopped tomato from the freezer. I used whole wheat flour tortillas and brushed a little olive oil on top to make them extra crispy. I love how versatile this recipe is! Thank you Nora for being my Go-to source for the best vegan recipes!

    1. Hi Tonya. Your kind words really mean a lot to me. I’m so glad that you loved the taquitos recipe! Thank you for sharing your wonderful feedback and ideas! I appreciate you using my recipes!

  4. Hi I was wondering if you think there would turn out okay with small flour tortillas? Thanks for all the amazing recipes 

      1. Yay thank you for the response! Made them tonight and they turned out amazing like all your recipes 

        1. I’m glad you love the taquitos! Thank you for sharing your wonderful feedback, and for using my recipes!

      2. This recipe is something I regularly make! I used hatch chili seasoning instead of regular chili seasoning last time and it was great! Cover them with damp paper towels after rolling and placing on baking sheet to prevent cracking while I prepare the rest of them. I also drizzle them liberally with oil before baking and then bake for 30 minutes in the oven, covered loosely by foil the first 25 minutes. I also always leave out the sriracha since I give this to young kids too. I top them with more sour cream and avocado or guacamole

  5. Made a few changes to replicate a nostalgic treat. If your from Southern California you’ll know “corn burritos” aka bean taquitos drenched in tomato sauce.

    I used low fat refried beans and swapped Sriracha for Chipotle tabsco. Pre baked the taquitos, topped with sauce and baked again in a Pyrex pan.

    Not exactly like home but gave me all the feels ♥ thanks for the recipe!

  6. These are amazing! Wow! We used your vegan sour cream for this recipe too. Together it was amazing. We do not have vegan Mexican food options near us and this recipe was exactly what we needed to satisfy our cravings. Thank you so much for making Veganism so fun & flavorful!

    1. Hi Petria. I really loved reading ‘fun and flavorful.’ This brings me a heartful of joy! I’m so glad you are loving my recipes and that you enjoyed the taquitos recipe! Thank you for taking time to share you fantastic review and comments! Happy cooking!

  7. yummmmmm! very tasty. I added some extra spices, smoked paprika and oregano, and used ketchup and red chili instead of hot sauce, and cashew yogurt and a little vinegar instead of sour cream. even with all.my crazy substitutes it was tasty! I tasted before baking and it was good! I’d add more spices, maybe double it, next time as I like super max flavor! very flexible recipe. it baked up crispy and the filling becomes kind of solid and really good. definitely will make again!

  8. Could these be made ahead the day before and kept in the fridge, then baked the following day? Or is that pretty much guaranteeing they will split open?

    1. Hmm I haven’t tried it but I feel like they would most likely split open. If you want to try to get them not to split, I would not prep ahead sorry!

  9. I love taquitos but prefer them soft and not crispy. Any suggestions how to make this recipe but not make them crispy. Maybe a lid or foil on the pan? What do you think?

  10. My tortillas cracked badly the first time. I very lightly fried the tortillas and then filled them. They fried up perfectly in the oven and saved perfectly once I used this method. Best taquitos ever!!!

  11. These tasted great, but the tortillas busted open during the baking process. Any idea where I went wrong?

    1. Corn tortillas can break in recipes like enchiladas or taquitos when they are too dry. The occasional one might crack, but if they all did they were too dry or possibly the batch you had just weren’t great. To avoid breaking, wrap the corn tortillas in a stack of 5 at a time, wrap in paper towels and moisten with a little water. Heat for 30 seconds to 1 minute until they are warm, soft and pliable. This should help a lot! You can also spray them with oil, or use a little toothpick to help keep each one closed. Hope that helps, and I’m glad they at least tasted great!

  12. I would like to make these to use up some leftover corn tortillas, but I have an ulcer and cannot have anything even marginally spicy or tomatoes. I figure I can just omit the sriracha, but what should I substitute for the green chiles? Maybe minced bell pepper?

    1. Hi there! No problem, you can leave out the green chiles altogether if you want, or add a little minced bell pepper if that’s okay for you to have. They will still taste good!

  13. These are so delicious! I made them tonight. I added a tiny bit of jalapeno to some of the sour cream. Thanks for the recipe! My belly is happy!!

  14. Hi, Nora!

    I’m wondering if these would be good for meal prep- do you think they would reheat well in the microwave?!

    1. Hi Jenna!

      Yes they are a great meal prep recipe! I have reheated them in the microwave and it works just fine for me, though you could re-heat them in the oven to make them extra crispy if you have the time. 🙂

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