black bean and mushroom taquitos with spicy guacamole

May 20, 2014


black bean and mushroom taquitos, M Loves M
I have always been slightly obsessed with the Trader Joes Black Bean and Cheese Taquitos. You see, when I became a vegetarian {technically pescaterian} way back when, the one thing I missed was taquitos. They’re warm, crispy and so fun to dip into sour cream and guacamole. When I found the TJ’s one I felt like I had found the perfect substitute. I’ve had them for years but when I recently looked at the ingredients, I realized they would be incredibly easy to make myself. I spruced them up with mushrooms and added a little kick with some jalapeno. They turned out so yummy. There’s nothing better than fresh fried taquitos, although I also included directions on how to bake them if you want a healthier option.
homemade taquito ingredients
homemade taquito recipe
black bean and mushroom taquitos, M Loves M

Black Bean and Mushroom Taquitos
makes 12 taquitos 

1 Tbsp olive oil
1 small red onion, chipped
1 package crimini mushrooms
1/2 jalapeno, diced {ribs & seeds removed if you’d like it more mild}
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 can black beans
1/4 cup chopped cilantro
1/2 cup shredded monterey jack cheese
kosher salt
ground pepper
12 6-inch corn tortillas, warmed in microwave so it’s easier to roll {wrap in damp paper towel to microvave}

optional toppings {that you will totally want!}
shredded lettuce
sour cream
hot sauce
cotija cheese
Spicy Guacamole {recipe below}

Preheat over to 350 degrees.

Heat olive oil in a large skillet over medium-high heat. Add onion, mushrooms, and jalapeno and cook until softened, about 3-5 minutes. Add garlic and spices; cook for an additional minute. Remove from heat and stir in black beans, cilantro and cheese. Season with salt and pepper to taste.

Add vegetable oil to pan filling up the sides halfway.

Meanwhile, spread a couple spoonfuls of filling onto tortilla. Wrap and secure with a toothpick. Set aside.

Once pan is hot from oil {not smoking}, carefully place taquitos in pan, seam side down. Oil should sizzle.  Place no more than 4 taquitos in pan at a time. You don’t want the pan to get too crowded. Keep a close eye on taquitos and turn every few minutes until browned on each side. Remove toothpicks as the side seals. Once crispy on all sides {around 5-8 minutes per batch), remove from pan and place on paper towel to remove extra oil. Serve immediately with toppings of choice. If you need to keep them warm, while others cook, place taquitos on parchment lined tray in oven.

Spicy Guacamole

1 ripe avocado, halved & pit removed, scooped from shell
1/2 cup chopped red onion
juice from 1 lime
1/3 cup chopped cilantro
1/2 jalapeno, chopped
2 cloves garlic
1 Tbsp yogurt optional for creamier texture
kosher salt to taste


Combine ingredients in a blender or food processor and puree until smooth. Season with kosher salt if needed.

*note: If you want a healthier option, bake your taquitos! Preheat the oven to 400 degrees and soak toothpicks in water while you’re preparing everything. Prepare as directed and then place on parchment lined baking sheet and bake for 18-20 minutes, until crisp.

Have you ever tried making taquitos at home? Any favorite combinations? I’m excited to make more of these!