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5 from 1 vote
Black Bean Taquitos Topped with Pumpkin Sauce and Jalapeno Slices on a Cutting Board
Black Bean Taquitos with Pumpkin Coconut Dipping Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
These black bean taquitos are baked up in crispy corn tortilla shells and served with a rich pumpkin coconut dipping sauce. Perfect for game day (or any day) snacking!
Course: Appetizer
Cuisine: American, Mexican
Servings: 12 taquitos
Calories: 154 kcal
Author: Alissa
For the Black Bean Taquitos
  • 1 tbsp. olive oil, plus more for brushing/spraying
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2-14 oz. cans black beans, drained and rinsed
  • 2 tbsp. water
  • 2 tbsp. lime juice
  • 2 tsp. ground cumin
  • 1 tsp. chipotle chili powder, or to taste
  • salt and pepper to taste
  • 12 corn tortillas
For the Pumpkin Coconut Dipping Sauce
  • ¼ cup pumpkin puree
  • ¼ cup light coconut milk
  • 2 tbsp. nutritional yeast flakes
  • 2 tbsp. cayenne pepper hot sauce, or to taste
  • 1 tbsp. red wine vinegar
  • ½ tsp. maple syrup
  • water
  1. Coat the bottom of a large skillet with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Add beans, water, lime juice, cumin and chipotle chili powder to skillet. Flip a few times to incorporate and cook for about 2 minutes, or until most of the water has cooked off. Remove from heat and mash about half of the beans lightly with a potato masher. Add a bit more water if needed. Season with salt and pepper to taste.
  2. Preheat oven to 400° and line a couple of baking sheets with parchment. Wrap tortillas in a damp paper towel and microwave for about 30 seconds, until pliable. (You can also place each tortilla in a hot, dry skillet for a few minutes to soften up if you aren't into the microwave.) Place a tortilla onto a work surface and spoon about 3 tablespoons of bean mixture into the middle. Roll the tortilla around the filling and place taquito, seam side down, onto baking sheet. Repeat until all tortillas or filling are used.
  3. Brush or spray taquitos lightly with oil. Bake until browned and crispy, about 20 minutes.
Make the Pumpkin Dipping Sauce
  1. While taquitos bake, stir all ingredients together in a small bowl. Taste test and adjust seasonings as needed. Thin with a bit of water to reach desired consistency.
Nutrition Facts
Black Bean Taquitos with Pumpkin Coconut Dipping Sauce
Amount Per Serving
Calories 154 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Saturated Fat 1.4g7%
Sodium 180mg8%
Potassium 297mg8%
Carbohydrates 25g8%
Fiber 6.6g26%
Sugar 1.8g2%
Protein 6.6g13%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.