This Baked Taquitos Recipe is made with pumpkin, black beans, and a bit of cheese. It’s an easy, healthy vegetarian taquito recipe, and is totally freezer-friendly too. Your kids will love these black bean taquitos as a Halloween party snack!
Good news you guys, it’s TAQUITO TIME!!!
These Pumpkin and Black Bean Taquitos are one of my favourite things to make when pumpkin is in season. They’re easy to make, freezer-friendly, and are easily made vegan if that’s how you roll.
Since they’re baked, not fried, it’s easy to make a big batch of vegetarian taquitos if you’re feeding a crowd.
Serve them alongside a Vegetarian Cheese Board or some Spicy Garlic Edamame or heck even some Vegetarian Poutine while you’re at it. And then be sure to invite me over, because there’s nothing like an appy party for a real good time.
What do I need to make this recipe?
Never made taquitos before? Don’t let them intimidate you! This recipe is super easy to make. It’s veggie-forward, with ingredients you probably already have on hand:
- Pumpkin purée –> Try our homemade pumpkin purée!
- Black beans –> Try our Spicy Instant Pot Black Beans.
- Cheese –> I like a nice sharp cheddar here.
- Spices –> We’re talking cumin, coriander, smoked paprika.
- Tortillas –> Flour and corn are both fine.
How do I make taquitos?
First up, you’re going to make your filling
Start with heating the oil in a large heavy-bottomed skillet. Add the onions and sauté until translucent, and then add the spices.
Once those are cooked down, you’ll add in the pumpkin purée and the black beans.
Remove the pan from the heat, let it cool a bit, and then stir in the cheese. That’s it, the filling is done!
Then you need to roll ’em up!
Add a couple of tablespoons of filling onto the outer edge of a tortilla. Roll it up tightly, and place seam-side down on a baking sheet.
Repeat until you’ve used up all of the filling.
Now bake your taquitos
Brush them with a bit of oil, and then sling the pan into the oven to bake for about 15 minutes, or until golden on the outside.
Remove from the oven, and serve with your favourite spicy salsa.
Tips for making this taquito recipe:
- The taquito filling comes together really quickly, so make sure you’ve got your spices measured out before you start cooking.
- Let the taquito filling cool down a bit before adding the cheese
- I can’t find corn tortillas! No biggie, you can totally use small flour tortillas in this recipe
- Can I make baked taquitos vegan? Yup! Just leave the cheese out, or replace it with a vegan cheese of your liking.
- Can I make this taquito recipe in advance? You bet your booty! You can roll them in advance and just pop them into the oven when you’re ready to bake them.
- Are baked taquitos freezer-friendly? Yessss! I like to roll the taquitos, freeze them, and then whenever I want taquitos I just bake from frozen.
- Can I make more or less of this taquito recipe? Yup! Just adjust the number of servings in the recipe card below and it’ll automatically adjust the portions for you.
Depending on how thin you roll your taquitos them you’ll likely end up with around two dozen pumpkin and black bean taquitos. I froze a tray of them unbaked and they have been handy and tasty snacks to pull from the freezer and throw in the oven at the end of a busy day.
I think the black and orange colours of the black bean and pumpkin combo makes for a nice Halloween party snack as well, and I’m planning to make a whole bunch more for exactly that. I really hope you’ll give them a try.
Other fun pumpkin recipes you might enjoy:
Pumpkin and Black Bean Taquitos
- 1 Tablespoon extra virgin olive oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 2 Tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 1/2 cups pumpkin puree
- 1 1/2 cups black beans
- 3/4 cup shredded cheese eg cheddar
- 24 small corn tortillas
- Preheat your oven to 200°C / 400°F
- Heat oil in a large skillet over medium-high heat.
- Add onions, and sauté until they start to become a bit translucent.
- Add the garlic and cook for a couple of minutes more.
- Add the spices, pumpkin puree, and black beans and stir to combine.
- Remove from heat and add the shredded cheese.
- Spoon about 2 Tbsp of pumpkin black bean mix onto the outer edge of one tortilla and roll up tightly. Place seam side down on a baking sheet.
- Repeat until you've used up all of your filling.
- Bake for 15 minutes, until golden brown on the outside.
- Serve with salsa, plain yoghurt or another dip of your choice.
- Nutrition values are an estimate only.
- Taquitos can be rolled and frozen, unbaked, on a cookie sheet, then transferred into a ziploc bag for later. Simply cook from frozen and add 5-10 minutes to your cooking time.
Originally posted October 2011. Recipe re-tested, re-photographed, and re-published October 26, 2018. Last updated October 23, 2020.