• Prep-time: / Ready In:
  • Makes 18 Taquitos
  • Serving size: 2 taquitos
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The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad. These taquitos are also great for hearty snacking.

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By Del Sroufe,

Ingredients

  • 1 large yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
  • Zest and juice of 2 oranges
  • 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
  • Sea salt
  • 18 corn tortillas
  • 1½ cups Spiked Sour Cream
  • 1 jar salsa

Instructions

  • Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.
  • Season with salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.
  • Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Stack the warmed tortillas and wrap them in a piece of foil.
  • Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.
  • Serve with the Spiked Sour Cream and salsa.
Nutritional Information:

Per serving (2 taquitos): 297 calories, 46 g carbohydrates, 10 g protein, 9.3 g total fat, 7.1 g saturated fat, 0 g cholesterol, 195 mg sodium, 11 g fiber, 6.6 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (7)

(5 from 6 votes)

Recipe Rating

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Debbie

What flavor! The orange zest and juice complement the filling so nicely. Very easy to make. I’m saving this recipe and will enjoy frequently. Thank you

dani

hey just curious, anyone know how many calories are in these?

Bridget

This is our favorite dinner!

Meg

I felt the orange flavor was way too much. But that may he a problem with me, and the oranges I used were large. I feel lime may be a nice substitute

Christine

This is hands down the most delicious recipe on this site, and so simple! I made a huge batch of them and stuck them in the freezer. Try them! You won’t be disappointed.

jenn

How exactly did you freeze them? Did you go all the way through step 4, by cooking them in the panned then let them cool and then freeze? Or did you wrap them and then not cook them?

Christine

I assembled them and froze them, then reheated them in the microwave.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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