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big stack of taquitos
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5 from 5 votes

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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 24 taquitos
Calories: 97kcal
Author: Nora Taylor


  • (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