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 Quesadillas
Pumpkin Hummus
Baked Pumpkin Risotto
Pumpkin Snickerdoodles
Pumpkin Chai Latte
Pumpkin Mac and Cheese
Pumpkin and Black Bean Taquitos
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Originally posted October 2011. Recipe re-tested, re-photographed, and re-published October 26, 2018. Last updated October 23, 2020.
I made these to freeze for post-partum meals/snacks. The filling is super tasty, and I’m really looking forward to eating them. However, I will say it was IMPERATIVE to heat the corn tortillas (I heated them in a skillet) before trying to fill and roll. Without heating them my tortillas just completely cracked apart and made a huge mess. I rolled 3 before I started heating the tortillas and changed course. I ended up removing the filling from those 3 and re-rolling because they were such a mess and threw those tortillas away. I’m not sure if microwaving would be just as good or if the skillet is better; not sure if it’s related to warming only or warming and some moisture removal.
Made these for dinner tonight and they were SO good. I did use less onion than called for, but that was just to adjust them to my personal taste. Thanks for the recipe!
Yes! I’m so glad you liked these as much as I do, Sydni!
Made these for dinner tonight! Even my picky five year old cleaned her plate so it is going in to the rotation. Super easy for a weeknight dinner with a side of veggies. Thanks!!
Yay, that’s amazing! Glad they went over well with your picky eater!
Love any kind of taco’s.. These look easy and delicious.
I love any type of taco. These are so easy to prepare. And very good.
The rolling takes a bit of time, but they’re definitely easy and delicious!
Thanks, Katie. I always like to have appetizers ready to go from the freezer.
I’ve just been looking for an appetizer recipe to have on hand in the freezer, voilá, here it is! Can’t wait to try it. Thank you!
I loved them the first time round so thanks for the reminder!
Ah, perfect. I was just looking at the corn tortillas in my fridge wondering what I wanted to do with them.
I made these but with acorn squash cuz I had one, and I had a very small bowl of leftover rice so I added that too. Delish! And I have so much extra filling, I ran out of tortillas!
Yum!
Mmm, thanks for another goodie! These are delicious
I really appreciated your take on summer and fall harvest from a garden point of view. A good way to look at what to cook and when.
And the recipe looks very tasty.
I’ll definitely be trying these! Awesome. Only just discovered your blog and I love it!
I hope you like them! Welcome to The Muffin Myth!
mmmmm, these will be good. And I’m going to step up the autumn harvest theme by making some pico de gallo from my home grown tomatoes to accompany these bad boys.
Well played!
Thanks for the props Katie! Yours turned out so perfect. Maybe I should got he flour tortilla route next time… Thanks for posting!
The corn flour tortillas definitely made for easy rolling!
i would have never thought of this before! great idea. i will definitely be making these as soon as possible 🙂