Change up your taco routine with the Mexican “rolled taco”! Gluten-Free Baked Pinto Bean Taquitos that are vegan, top 8 allergy-free, require no oil, and perfect as a dinner recipe or fun appetizer bite to feed a crowd! A spicy pinto bean filling, simply rolled in corn tortillas!
ALL the Mexican food before Cinco de Mayo gets here, eh? But we needed a taquito recipe, because who would say no to a “rolled taco”? Everything you love about tacos, but way less messy! Of course, a little mess is always part of the fun, but keeping it a bit more classy isn’t bad either! Taquitos also remind me of burritos, but much skinnier and smaller. A slimmed down burrito on a diet?
I’d never had a taquito until I decided to make these. They always sounded appealing, but the only ones I ever saw were the frozen kind in the grocery store…not gonna fly. The thing about taquitos is that they’re deep-fried or “crisp-fried” as they say. There shall be no deep-frying anything, ever, over here and these pinto bean taquitos were created long before the magic air fryer. Baking them in the cast iron worked just as well. Maybe not super crunchy crisp, but pretty dang good if you ask me!
Taquito literally means “small taco” and they can also be called “rolled tacos”, “tacos dorados”, and “flautas” (when using a flour tortilla). But a traditional taquito is just a corn tortilla, rolled up tightly with some filling (usually meat or cheese). I happened to use pinto beans again, with some poblano pepper, garlic, cumin, lime, cilantro, and Spanish onion. Super simple but still full of flavor. The creaminess of the mashed bean mixture when baked in the oven is SO good when you bite into the crisp corn tortilla and hit that warm filling!
They’re just small enough that one or two can pass as a nice little appetizer or party bite; a plate of 3 or 4 can make for a great easy dinner too! Dip them in some salsa or vegan sour cream…you’ll have a fantastic meal on your hands that will beat any boring ‘ole taco night! Since we all know that Mexican cuisine is typically celiac-approved (yay for corn), you have a friendly little meal on your hands without having to switch anything up. Meatless and free of the top allergens, let’s throw a taquito party!
Gluten-Free Baked Pinto Bean Taquitos
- Preheat the oven to 375°F.
- In a large bowl, mash the pinto been filling ingredients together (use a fork, mashed, or you hands!)
- Heat the corn tortilla in the microwave (as stated on package), wrapped in a damp paper towel for 35-45 seconds, until pliable.
- Place about 2 tablespoons of the pinto bean filling towards the side of each tortilla and roll it up tightly (like sushi).
- Place the filled and rolled tortillas seam-side down, tightly packed, in a cast iron skillet and bake in the preheated oven for 12-15 minutes, until the tortilla is slightly crisp.
- Serve with your choice of salsa or other dips!
Little taco cigars, if you will! This recipe is super each to double, triple, etc. if you really are preparing them for a party! I suggest using these corn tortillas (they are my long time favorite); they may crack a bit in the oven, but don’t be alarmed. No store-bought frozen or deep-frying needed for a delicious pinto bean taquito and you’ll still be satisfied with the deliciousness!
So tell me:
+ Have you ever had taquitos?
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