Orange Black Bean Taquitos Recipe

Black beans: These provide a hearty and protein-rich base for the taquitos.

Orange juice: Adds a sweet and tangy flavor that complements the black beans.

Shredded cheese: Melts beautifully inside the taquitos, adding a creamy texture.

Tortillas: Used to wrap the filling, choose your preferred type (corn or flour).

Cumin: A warm spice that adds depth and earthiness to the filling.

Chili powder: Brings a mild heat and enhances the overall flavor.

Olive oil: Used to brush the taquitos, helping them become golden and crispy in the oven.

When preparing the black beans for this recipe, make sure to thoroughly rinse and drain them. This helps remove excess sodium and any canning liquid, which can affect the flavor and texture of your taquitos. Additionally, when brushing the tortillas with olive oil, use a pastry brush to ensure an even coating. This will help achieve a uniformly crispy and golden exterior.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, adding a tropical twist.

• shredded cheese - Substitute with vegan cheese: Vegan cheese can be used for a dairy-free option while still providing a cheesy flavor.

• tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative and add a fresh, crunchy texture.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that complements the other ingredients well.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a smoky flavor, which can enhance the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative.

• Allow the taquitos to cool completely after baking. This prevents condensation from forming, which can make them soggy.

• To store in the refrigerator:

  1. Place the cooled taquitos in an airtight container or wrap them tightly in aluminum foil.
  2. Store in the refrigerator for up to 3-4 days.
  3. Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through and crispy.

• To freeze:

  1. Arrange the cooled taquitos in a single layer on a baking sheet. This prevents them from sticking together.
  2. Place the baking sheet in the freezer for about 1-2 hours or until the taquitos are frozen solid.
  3. Transfer the frozen taquitos to a freezer-safe bag or airtight container. Label with the date.
  4. Store in the freezer for up to 2 months.

• To reheat from frozen:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen taquitos on a baking sheet.
  3. Bake for 20-25 minutes or until heated through and crispy.
  4. Alternatively, you can reheat in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.

• For a quick microwave option:

  1. Place the frozen taquitos on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes or until heated through. Note that they may not be as crispy as when reheated in the oven or air fryer.

• Preheat your oven to 350°F (175°C). Place the leftover taquitos on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and crispy. This method helps maintain the tortillas' crunchiness.

• For a quicker option, use a microwave. Place the taquitos on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. This method is faster but may result in slightly softer tortillas.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the taquitos in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the taquitos in the skillet. Cook for 3-4 minutes on each side, or until they are heated through and crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the taquitos on the toaster oven tray and bake for 10-12 minutes, or until they are hot and crispy. This method is great for small batches.

• Oven: Used to bake the taquitos until they are golden and crispy.

• Mixing bowl: Used to combine the black beans, orange juice, shredded cheese, cumin, and chili powder.

• Spoon: Used to place a spoonful of the mixture onto each tortilla.

• Baking sheet: Used to place the rolled tortillas on for baking.

• Pastry brush: Used to brush olive oil onto the rolled tortillas.

• Can opener: Used to open the can of black beans.

• Measuring cups: Used to measure the orange juice and shredded cheese.

• Measuring spoons: Used to measure the cumin and chili powder.

• Knife: Used to cut the tortillas if needed.

• Cutting board: Used as a surface to place the tortillas while filling and rolling them.

Prepare the filling ahead: Mix the black beans, orange juice, shredded cheese, cumin, and chili powder the night before to save time on the day of cooking.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Assemble in batches: Lay out all tortillas and fill them assembly-line style to speed up the process.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.

Preheat the oven early: Start preheating your oven while you prepare the filling to ensure it's ready to go.