Pumpkin and Black Bean Taquitos

This baked vegetarian taquito recipe is made with pumpkin, black beans, and a bit of cheese. It’s an easy, healthy recipe, and is totally freezer-friendly too! 

platter of vegetarian baked pumpkin and black bean taquitos black tea towel and mini pumpkins

October! Good grief, time is flying by. How is it already almost Halloween?!

As far as months go, I’m a pretty big fan of October. I like the cool but not-yet-too-cold weather, the earthy smell of fallen leaves mingled with smoke from fireplaces lit for the first time in months, and the fall harvest is still in full swing.

corn tortillas, grated cheese, black beans, spices, onion, garlic, and pumpkin puree

Fall harvest is about survival. So then it is the instinct to survive, I suppose, that drives me to obsessively stockpile the fruits of the fall harvest; even though I already have more apples than I know what to do with, even though there is hardly an inch of space to be had in my freezer. Ahh, fall harvest. I love it.

I get a little crazy around the fall harvest. Don’t get me wrong, I get a little crazy around the summer harvest as well, but summer harvest is fleeting, and fragile. Fall harvest brings hardier things like apples and winter squash, things that last, things that will get us through the winter.

platter of vegetarian pumpkin and black bean taquitos from the side

I first posted this taquito recipe for Pumpkin and Black Bean Taquitos back in 2011 (!) and I thought it deserved to be brought out front with some better photos.

What do I need to make this vegetarian taquito recipe?

Never made taquitos before? Don’t let them intimidate you! This is taquito recipe is super easy to make. It’s veggie-forward, with ingredients you probably already have on hand:

pumpkin and black bean taquitos on a wooden platter

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 this taquito recipe 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.
  • Is this taquito recipe 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.

overhead shot of pumpkin and black bean tortillas on a wooden platter with mini pumpkins

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.

vegetarian pumpkin and black bean taquitos with yoghurt drizzle and hot sauce

Other fun pumpkin recipes you might enjoy:

Pumpkin and Black Bean Quesadillas 
Pumpkin Hummus
Baked Pumpkin Risotto

platter of pumpkin and black bean taquitos from the side
5 from 6 votes
Print

Pumpkin and Black Bean Taquitos

Pumpkin and Black Bean Taquitos - oven baked vegetarian taquitos with pumpkin and black beans are healthy, delicious and easy to make. 

Course Appetizer
Cuisine Mexican
Keyword vegetarian taquitos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 taquitos
Calories 40 kcal
Author Katie Trant

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

  1. Preheat your oven to 200°C / 400°F

  2. Heat oil in a large skillet over medium-high heat. 

  3. Add onions, and sauté until they start to become a bit translucent. 

  4. Add the garlic and cook for a couple of minutes more. 

  5. Add the spices, pumpkin puree, and black beans and stir to combine. 

  6. Remove from heat and add the shredded cheese.


  7. 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.

  8. Repeat until you've used up all of your filling. 

  9. Bake for 15 minutes, until golden brown on the outside. 

  10. Serve with salsa, plain yoghurt or another dip of your choice.

Recipe 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 Facts
Pumpkin and Black Bean Taquitos
Amount Per Serving
Calories 40 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 2mg 1%
Sodium 131mg 5%
Potassium 100mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 52.1%
Vitamin C 1.5%
Calcium 3.3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Originally posted October 2011. Recipe re-tested, re-photographed, and re-published October 26, 2018. 

 

 

These baked vegetarian taquitos are made with pumpkin, black beans, and a bit of cheese. It's an easy, healthy recipe, and is totally freezer-friendly too!  #taquitos #vegetarian


 

Comments

  1. i would have never thought of this before! great idea. i will definitely be making these as soon as possible 🙂

  2. Thanks for the props Katie! Yours turned out so perfect. Maybe I should got he flour tortilla route next time… Thanks for posting!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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!!

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