Spicy Black Bean and Corn Taquitos with Creamy Guacamole and Pico De Gallo

These taquitos are bursting with flavor! A spicy filling of black beans, corn and shrimp is rolled into tortillas and baked until crispy. Served with a quick homemade pico de gallo and creamy lime-infused guacamole, this meal is a fiesta on a plate.

Perfect for a weeknight dinner, these taquitos come together quickly and are sure to satisfy your craving for something savory and satisfying. The combination of textures and flavors will make this a new favorite.

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Ingredients

10 ounce ShrimpView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil. 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, black beans (with their liquid), garlic powder, Mexican spice blend, Tex-Mex paste, 1 tsp sugar 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; brush to coat. 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-side down on prepared sheet. Bake 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 another small bowl, combine guacamole, mayonnaise and a squeeze of lime juice. Season with salt. Serve taquitos with creamy guacamole and pico de gallo.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable.

Can I make these taquitos ahead of time?

You can assemble the taquitos and refrigerate them unbaked for up to a day. Bake just before serving for best crispiness.

What can I substitute for shrimp?

You can omit the shrimp for a vegetarian version or substitute with cooked chicken or tofu.