Corn & Black Bean Baked Taquitos

Football season has started up again, and John loves when I can make something for him to snack on during the game!!  These Corn and Black Bean Baked Taquitos are a hit for football parties and really any get together you want finger food appetizer.

Corn & Black Bean Baked Taquitos

Pair these great Corn & Black Bean Baked Taquitos with some chips, Tequila Spiked Guacamole, and Copy Cat El Pollo Loco Avocado Salsa!

Check out how easy it is to whip up these Corn and Black Bean Baked Taquitos!

Do you have a favorite food you make for football parties? I love making finger food that everyone can eat while they watch the game. Plus the less dishes I use the better off. That way I can enjoy the game and not have to be in the kitchen cleaning the entire time.

(Makes 12 taquitos)

 Ingredients:

• Corn kernels
• Vegetable oil
• Red onion
• Minced garlic
• Chili powder
• Cayenne pepper
• Black beans
• Minced pickled jalapenos
• Freshly squeezed lime juice
• Mexican blend cheese
• Corn tortillas
• Kosher salt

Baking Sheet -  I like to use baking sheets with sides so there is no way I can be clumsy and have the cookies slide right off into the oven {not that I want to admit that it has happened but I did learn my lesson.}

Parchment Paper - I am a huge fan of using parchment paper to make clean up and serving so much easier.

Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.

Directions:

• Heat 10-inch nonstick skillet

  

  over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to a medium bowl.
• Heat 2 tablespoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through about 1 minute. Return corn to the skillet and toss to combine; gently press mixture with a spatula to lightly crush black beans.
• Transfer mixture a medium bowl, stir in jalapeños, and lime juice.

• Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
• Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam-side-down on the prepared baking sheet. Repeat with remaining tortillas.
• Use the remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.

Great Recipes that are easy to make!

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This recipe is featured in our easy football game day appetizers.

Do you love recipes? Check out our copycat recipes, dessert recipes, and our CrockPot Recipes.

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Corn & Black Bean Baked Taquitos

Super delicious Corn and Black Bean Taquitos!

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Print Rate

Prep Time: 30 minutes minutes

Servings: 12

Calories: 150kcal

Author: Tammilee Tips

Ingredients

• 1 Cup corn
• 3 tablespoons Vegetable Oil
• 1 Cup red onion minced
• 3 Teaspoon Garlic minced
• 1 ½ Teaspoon Chili Powder
• ⅛ Teaspoon Cayenne Pepper
• 1 Cup Black Beans rinsed
• 3 tablespoons pickled jalapeno peppers minced
• 2 tablespoons Lime Juice freshly squeezed
• ¾ Cup Mexican blend cheese finely shredded
• 12 Corn Tortillas 6-inch
• Kosher salt

Instructions

• Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
• Heat 2 tablespoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.
• Transfer mixture a medium bowl, stir in jalapeños and lime juice.
• Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
• Warm tortillas according to package directions until soft and pliable. Spoon 2 tablespoons of filling and 1 tablespoon of cheese onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas.
• Use remaining tablespoon of vegetable oil to brush the tops of the taquitos lightly, and sprinkle with kosher salt. Bake 14-17 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.

Kitchen Tools

• Cookie Sheets

Nutrition

Nutrition Facts

Corn & Black Bean Baked Taquitos

Amount Per Serving

Calories 150 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 7mg2%

Sodium 133mg6%

Potassium 156mg4%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 1g1%

Protein 5g10%

Vitamin A 178IU4%

Vitamin C 2mg2%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on September 23, 2014. Updated September 2020.