Baked Black Bean and Corn Taquito Bites
Crispy oven-baked mini taquitos stuffed with smoky black beans and sweet corn for a fiber-rich Mexican snack.
Best for A high-fiber, protein-packed snack that satisfies a crunch craving without deep-frying.
These are the taquitos I make when I want crunch without the fryer: whole wheat tortillas rolled tight around a smoky mash of black beans and charred corn, then baked until they blister and shatter. The beans do double duty here, binding the filling and loading each bite with fiber and plant protein, while a squeeze of lime and a hit of cumin keep them tasting like street food rather than health food. Serve them hot with a cool yogurt-lime dip and they disappear before the tray cools.
Ingredients
- 6 Whole wheat tortillas , warmed so they roll without cracking
- 240 g canned black beans , drained and rinsed (about 1 can)
- 150 g corn kernels , fresh or frozen and thawed
- 60 g Shredded Monterey Jack or mozzarella
- 2 scallions , thinly sliced
- 5 g ground cumin
- 3 g smoked paprika
- 2 garlic cloves , cloves, minced
- 1 Lime , juiced, plus wedges to serve
- 15 ml olive oil , for brushing
- 10 g fresh cilantro , chopped
- 3 g fine sea salt
- 120 g Plain Greek yogurt , for the dip (optional – can be omitted)
Instructions
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1
Heat the oven to 220°C and line a baking sheet with parchment. In a dry nonstick skillet over medium-high heat, char the corn kernels for 4 to 5 minutes until spotted golden and fragrant, stirring only occasionally so they blister. Tip into a bowl.
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2
Add the drained black beans to the same bowl and mash roughly with a fork, leaving about a third of the beans whole for texture. Stir in the charred corn, cheese, scallions, garlic, cumin, smoked paprika, lime juice, cilantro and salt until you have a thick, scoopable filling.
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3
Lay a warm tortilla flat, spoon a heaped line of filling along one edge, and roll it up tightly into a cigar. Set seam-side down on the baking sheet and repeat with the rest. Brush the tops lightly with olive oil.
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4
Bake for 16 to 18 minutes, until the tortillas are deep golden and crisp and the seams have set. Meanwhile, stir a squeeze of lime and a pinch of salt into the Greek yogurt for the dip. Let the taquitos cool for 3 minutes so they crisp fully, then serve hot with the yogurt dip and lime wedges.