Corn Black Bean Taquitos are so easy to make, and have the very best cheesy bean and corn filling!  Taquitos ready in 25 minutes, served with an amazing spicy green goddess sauce!

black bean taquitos on a plate

Corn Black Bean Taquitos:

These taquitos can be made year round with frozen, or even canned corn!  But, right now corn is sweet, fresh, and the shining star of this dish to me!  It’s a fun change up from our regular Ground Beef Tacos during the week.  This is a light but hearty meal that’s nice and flavorful.  The filling is a mixture of black beans, corn, cheese, salsa, and spices!  Probably things that you already have on hand, keeping it simple!  For me, the real shining star is the dipping sauce!  It is kind of a green goddess style dressing but, made with a kick!  It comes together fast too, just whip it up while the taquitos bake.  It’s a simple mixture of yogurt, cilantro, lime, jalapeno, and garlic.  You can of course skip the sauce.  These are great served with Pico De Gallo or Guacamole, or whatever your favorite salsa is!

dipping sauce for black bean taquitos

Recipe Notes and Tips:

  • If you want to add meat to this recipe, you can!  I’d recommend trying our Crockpot Taco Meat.  It keeps the recipe even more hands off and simple to make come dinner time.
  • If you decide to add meat, you can leave out the beans, or corn, or just mix it all together.  Keep in mind that the addition of meat will increase the recipe, so you will need extra tortillas!
  • For tortillas, I typically stick with flour. However, you can use corn, or even a lower carb/fat tortilla if you wish.  For best results, I warm the tortillas in the microwave for about 10 seconds before rolling the taquitos.  If using corn tortillas, definitely warm them first to prevent breaking.
  • These taquitos freeze like a charm!  Make these ahead!  You can bake as directed, allow them to cool down, then freeze in a zip top bag for up to 3 months.  Warm them in the microwave or oven on low for an easy lunch or dinner.

black bean taquito dipped in sauce



5 from 7 votes

Corn Black Bean Taquitos

Corn Black Bean Taquitos are so easy to make, and have the very best cheesy bean and corn filling!  Taquitos ready in 25 minutes, served with an amazing spicy green goddess sauce!
Prep 5 minutes
Cook 20 minutes
Servings 6



  • 24 6 inch Flour Tortillas
  • 2 Cups Black Beans
  • 1 Cup Corn Kernels
  • 1 Cup Monterrey Jack Chese
  • ½ tsp Chili Powder
  • ½ tsp cumin
  • ½ tsp Garlic Powder
  • ¼ Cup Salsa


  • 1 Cup Greek Yogurt
  • 1 Jalapeno Pepper minced
  • 1 Cup Cilantro chopped
  • ½ Lime zested and juiced
  • 1 Clove Garlic



  • Preheat your oven to 425 degrees and prepare a baking sheet by lining with parchment paper or coating with a light coat of cooking spray.
  • In a medium bowl, mash 1 cup of the black beans with a fork or potato masher.
  • Add the remaining black beans, corn, cheese, chili powder, cumin, garlic powder and salsa. Stir until well combined.
  • Fill each flour tortilla shell with a few Tablespoons of filling and roll tightly.
  • Line the filled tortilla shells up on the baking sheet and spray with a light coating of spray.
  • Bake for ten minutes in the preheated oven.
  • Flip over and bake for an additional 10 minutes or until golden brown.
  • Serve immediately. Store leftover taquitos in the refrigerator for up to 3 days, or in the freezer for up to 3 months.


  • Combine all ingredients in a food processor or blender and pulse until smooth. Serve with taquitos.
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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