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Homemade Black Bean & Spinach Taquitos

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Homemade-Black-Bean-&-Spinach-Taquitos--2

Happy Friday ladybugs!

How cute is that little term of endearment? I was shopping at Whole Foods with my sister from another mother a few days ago, and she struck up a conversation with the sweetest woman in front of the kale display. I walked up midway through and my SFAM introduced me and told her that I eat a lot of kale. The woman looked me over and said, “Well of course she does, just look at her!” Hail to the Kale!

The sweet lady then proceeded to ask a hundred questions about how to eat kale—she hadn’t been removing the stem and thought it was just too fibrous. My SFAM and I set her straight, we taught her about removing the leaves from the stem and massaging them to break down the fibers. She was so grateful. When she left us she gave us the most gorgeous smile—kale is working for her—and said, “Have a wonderful day ladybugs.”

Awwww, I just loved being called a ladybug. I loved it so much that I needed to greet you with the same sweet nickname this morning. Even if you’re a man, embrace it, because male ladybugs are still ladybugs. It’s all good.

Speaking of good, have you ever had a homemade black bean & spinach taquito? SO. GOOD! They’re light and crispy on the outside and savory and chewy on the inside.

Homemade-Black-Bean-&-Spinach-Taquitos

When you make your own you get to spice the beans the way you like them. If you like them to be en fuego (I went masculine for the men who didn’t like being called a ladybug. Truce.), spice those babies up to ten. If you like mild, go light on the chili powder. They’re your taquitos, do what you like.

Another great thing about homemade taquitos is that they aren’t filled with preservatives, alarming levels of sodium, and a crap ton of oil. I brushed a tiny layer of oil on the outside of mine to make them extra crispy, but you don’t have to do that if you have an aversion to oil.

To cheese or not to cheese? Again, when you make your own taquitos you get to choose your cheese. Or not. Vegan cheese, of course.

By now you’re getting the picture. Homemade means having control of what you’re eating, or not eating. And for those of you who know me, mama likes to be in control. Wink, wink.

Here are a few tips to make your homemade black bean & spinach taquito making experience as easy and pleasant as it can be:

Dampen two paper towels and fold them over the corn tortillas and microwave for 1 minute and 10 seconds. This will make the tortillas malleable, so they won’t crack when you roll them.

Don’t overfill them, a little filling goes a long way.

Make sure you have salsa or this guacamole, or both, for dipping. Dipping makes them even better.

Homemade-Black-Bean-&-Spinach-Taquitos-

Make a huge batch of beans so you have leftovers for later in the week. Bean dip is good for taquitos too. You can never have enough beans.

That’s it, everything else about making your own vegan taquitos is super simple.

Homemade black bean & spinach taquitos would be a fabulous happy hour appetizer, or make them a meal with a side salad and this tortilla soup recipe.

Do us a favor, if you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. Alex and I love hearing from you. Please leave a comment and let us know what you think of our recipes. And let’s connect! Hop on over to Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did.

Tell me:

Have you ever made your own taquitos?

What’s your favorite Mexican food?

Do you have any fun plans for the weekend?

Yields 8

Homemade Black Bean & Spinach Taquitos

Crispy on the outside and savory and chewy on the inside. Delicious and perfect for an appetizer or part of a meal.

25 minPrep Time

40 minCook Time

1 hr, 5 Total Time

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Print Recipe

Ingredients

  • Black beans:
  • 2 - 15 ounce cans of organic black beans – drained and rinsed well
  • 1 onion – finely chopped
  • 2 tablespoons of chili powder
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of cumin
  • 1 and 1/2 teaspoons of ground sea salt
  • Black pepper to taste
  • 1 package of corn tortillas (approximately 12 per package)
  • 1 tablespoon of avocado or olive oil (optional)
  • 2 to 3 cups of baby spinach – torn into small pieces
  • Vegan cheese of your choice (optional)

Instructions

  1. Make the beans:
  2. Put the beans and the onion in a medium saucepan and cover with water. About a half inch over the beans. Bring to a boil and reduce to simmer. Add the spices and combine. Cook until the water evaporates and the beans are thick and creamy. Approximately 30 to 40 minutes. Stir frequently.
  3. Preheat the oven to 375°
  4. Dampen two paper towels and fold them over the corn tortillas and microwave for 1 minute and 10 seconds. This will make the tortillas malleable, so they won’t crack when you roll them.
  5. Brush the outside of the tortilla with a thin layer of oil (optional, this will make the taquito crispier) and put two tablespoons of beans and a layer of torn spinach leaves on top and spread evenly on the tortilla. Roll it as tightly as possible and leave the seam side down. If you have trouble keeping them closed use a toothpick to hold them shut. Remove after baking.
  6. Put the rolled taquitos on a baking sheet and bake for approximately 15 to 20 minutes or until they’re a light golden brown and they have a crispy surface. Let cool slightly before eating and remove the toothpicks if you used them.
  7. Dip in guacamole or salsa and enjoy!
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https://www.veganosity.com/homemade-black-bean-spinach-taquitos/

Homemade Black Bean & Spinach Taquitos! This taquito recipe is so crispy on the outside and savory and chewy on the inside. The perfect appetizer or make it part of a meal. www.veganosity.com

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Comments

  1. Strength and Sunshine says

    March 18, 2016 at 2:20 pm

    YUMMY! I'm planning on some Mexican this weekend, but FINALLY some quesadillas :D Ladybugs!! I was obsessed as a little girl and even had a ladybug home where we were sent by mail order some ladybug larva and then grew in this enclosed ladybug habitat! Haha! My mom found the coolest things! O and I love when people ask me question in the grocery! I'm always scouring the "weird" stuff so I guess people assume I know a lot ;) (Which I do...hahahahaha!)
    Reply

    • Linda Meyer says

      March 18, 2016 at 8:11 pm

      Yum! Quesadillas! My husband (before we got married) saw a ladybug with a broken wing trying to make its way off of a busy sidewalk. He stopped and picked it up and gently straightened its wing and set it in a flower pot that was outside of a store. That's when I knew for sure that I wanted him to be my husband and the father of my children. Maybe that's why I loved it when she called us ladybugs.
      Reply

  2. Christine (Run Plant Based) says

    March 18, 2016 at 11:05 pm

    Wow, these look fabulous - perfect for a fun weekend recipe. Thanks! I love chatting with people at markets too, a women asked a ton a questions about tempeh when she saw I was buying 3 packages of it at Trader Joe's, she had no clue what it was or how to use it.
    Reply

    • Linda Meyer says

      March 19, 2016 at 2:45 pm

      Thanks, Christine! I'm so happy that you enjoy talking to people in the supermarket. So many people just push their way through life without acknowledging others. I always try and smile and say hello if I make eye contact with people, it just feels like the right thing to do. Sometimes people look at me like I'm crazy. Sad. Hopefully you convinced that woman to try tempeh-haha!
      Reply

  3. Cadry's Kitchen says

    March 19, 2016 at 3:39 pm

    What a cute story about your newfound friend at the grocery store! I love answering produce questions when I'm there, and I'm surprised at how often I'm approached by strangers. Your taquitos look delicious! I love taquitos and flautas, but for some reason I don't make them nearly often enough.
    Reply

    • Linda Meyer says

      March 19, 2016 at 6:26 pm

      Hey, Cadry! I'm happy to hear the same thing happens to you at the supermarket. People need to talk more. :) I'm the same, I don't make them often enough.
      Reply

  5. alisamarie says

    March 19, 2016 at 6:16 pm

    I have made baked taquitos but it's been ages! Putting this on the to-do list for making very soon. And what a sweet lady! Glad you helped set her straight on kale so she can more fully enjoy it :)
    Reply

  6. Lucie @WIN-WIN FOOD says

    March 20, 2016 at 10:08 pm

    Whole Foods should totally send you a check for impeccable kale consulting :D I remember advising some guy on where to find sambal oelek at our local store. The fun part was that I had to tell him in German. Oh and these taquitos look fabulous Linda!
    Reply

  7. The Vegan 8 says

    March 21, 2016 at 7:05 am

    These look so delicious Linda! I eat black beans and those same exact spices (plus oregano) almost everyday of my life either stuffed in tortillas or on little "pizzas" or over rice....I guess you could say I'm obsessed. These are just perfection and I could easily eat 10 of them right away!
    Reply

  8. Jenn S. says

    March 21, 2016 at 12:44 pm

    LOVE taquitos! Black bean and spinach sounds like a wonderful combo! And I love ladybugs - so cute! We call my youngest twin, Katie-bug, cause it rhymes with ladybug. :)
    Reply

  12. Becca says

    March 7, 2019 at 12:55 am

    This black bean filling is da BOMB! I used it in a quinoa bowl with roasted veggies! One day when I have the tortillas on hand, I'll have to try the taquitos too - they sound divine!
    Reply

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