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

These baked taquitos are bursting with flavor from a spicy black bean and corn filling, all rolled up in crispy flour tortillas. Served with a fresh pico de gallo and a creamy lime-infused guacamole, this meal is a crowd-pleaser that comes together quickly.

Perfect for a weeknight dinner or a fun appetizer, these taquitos are baked until golden and crispy, making them a healthier alternative to frying. The combination of smoky spices, sweet corn and creamy toppings will have everyone coming back for more.

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Ingredients

10 ounce Ground TurkeyView 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 it. 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. TIP: Make sure the taquitos are snug on the sheet-this will prevent them from 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 give a more traditional flavor. Warm them slightly before rolling to prevent cracking.

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 maintain crispiness.