Crispy Baked Taquitos with Spicy Beef, Black Bean &Amp; Corn Filling

These crispy baked taquitos are loaded with a flavorful mixture of ground beef, black beans and sweet corn, all seasoned with a bold Mexican spice blend. Rolled up in flour tortillas and baked until golden, they’re the perfect weeknight dinner or party appetizer.

Serve them with a creamy lime-infused guacamole and a quick homemade pico de gallo for a fresh, vibrant finish. Every bite is a crunchy, savory delight that will have everyone coming back for more.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil or spray with nonstick cooking spray. Wash and dry produce. Drain corn. Dice tomato into ½-inch pieces. Roughly chop cilantro. Trim and thinly slice scallions. Quarter lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add corn, beans and their liquid, garlic powder, Mexican Spice Blend, Tex-Mex paste, 1 tsp sugar (2 tsp for 4 servings) and salt. Cook, stirring occasionally, until liquid has evaporated and veggies are warmed through, 4-5 minutes.
3. Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat completely. Place tortillas on a clean work surface. Once filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. Make sure the taquitos are snug on the sheet to prevent unrolling. Bake on middle rack until golden brown and crispy, 8-12 minutes.
4. While taquitos bake, in a small bowl, combine tomato, cilantro, scallions and a big squeeze of lime juice. Season with salt and pepper. In a separate small bowl, combine guacamole, mayonnaise and a squeeze of lime juice (big squeeze for 4 servings). Season with salt. Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos and refrigerate them unbaked for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas will work, but they may be more prone to cracking. Warm them slightly before rolling to make them more pliable.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.