Crispy on the outside, creamy in the middle, these Slow-Cooked Black Beans and Poblano Taquitos are everything you want in a weeknight win. The beans cook hands-off till tender, get a quick refry for velvety texture, then roll up with charred poblano strips and bake until golden. Break one open and you get steam, spice, and a creamy center that holds together like a dream.
Bean Lovers, This Is Your Sign.
I could eat beans every day, and these taquitos are why I keep doing it. The slow cooker does the heavy lifting, then a skillet moment with olive oil turns those beans into the creamiest refried base. Poblanos add a little smoke and a gentle warmth, nothing harsh, just that toasty pepper note that makes the whole kitchen smell right.
On busy nights I’ll make the beans on autopilot while I’m out, then assemble and bake as soon as I walk in the door. Dinner hits the table fast, with salsa and sour cream parked on the side. Leftovers reheat beautifully, which is dangerous because “leftover taquitos” is now a phrase I live for.
Here’s why I looove it
- Oven-baked, crisp edges without deep frying.
- Creamy refried center from slow-cooked beans.
- Charred poblanos bring smoky depth and mild heat.
- Pantry-friendly and budget-smart.
- Easy vegan path, just use plant sour cream or skip it.
- Scales up well for parties and game day.
Ingredients
- Dried black beans — Cooked low and slow for maximum flavor and that perfect refried texture later. Canned beans work in a pinch.
- Olive oil — Helps the refried beans emulsify and turn silky.
- Corn tortillas — The classic choice that gets shatter-crisp in the oven. Warm so they bend without cracking.
- Poblano peppers — Char for smoky, green-chile goodness and slice into strips for easy rolling.
- Spices for the pot — Cumin, paprika, garlic and onion powder, oregano, simple and effective.
- Salt — Add after beans are tender so the skins stay soft.
- Salsa and sour cream (optional) — Serve on top for contrast. Plant-based sour cream keeps it vegan.
How to Make It (Step-by-Step)
1) Cook the Beans Low and Slow
- Add rinsed black beans, water, and the dry spices to the slow cooker.
- Cook on Low until very tender. A bean should split easily with light pressure.
- Turn the cooker off, then stir in salt. Let the beans rest in the hot liquid so the seasoning sinks in.
2) Make the Refried Bean Filling
- Drain a portion of beans for the filling, leaving a bit of liquid in reserve.
- Mash in a skillet over medium heat until mostly smooth with a few small pieces.
- Push mash to the side, heat a puddle of olive oil in the open space until shimmering, then fold it into the beans. Stir until glossy and creamy, adding a splash of bean liquid only if needed to loosen.
3) Char the Poblanos
- Stem and seed the poblanos, then slice into thin strips.
- Sear in a hot, lightly oiled skillet over medium-high until blistered and blackened in spots, still a bit snappy.
4) Warm Tortillas and Roll
- Heat each tortilla on a dry griddle or skillet until hot and pliable.
- Spread a strip of refried beans down the center, top with poblano strips, then roll snugly. Place seam-side down on a greased or parchment-lined sheet.
- Brush or mist lightly with oil for even browning.
5) Bake to Crispy
- Bake at 425°F (220°C) until edges are golden and shells are crisp, usually 20 to 25 minutes.
- Rest a couple of minutes so the centers set, then serve hot with salsa and sour cream.
Variations
- Chipotle Refried Beans: Stir minced chipotle in adobo into the beans for smoky heat.
- Cheesy Taquitos: Sprinkle a little shredded cheese over the beans before rolling if you eat dairy.
- Veggie Boost: Add sautéed onions or corn kernels to the filling.
- Air Fryer Taquitos: Air fry at 390°F (200°C) until crisp, usually 6 to 9 minutes, turning once.
- Bean Swap: Pinto beans refry beautifully with the same method.
Make-Ahead, Storage & Reheating
- Beans ahead: Cook beans up to 3 days in advance and refrigerate in their liquid.
- Assemble ahead: Roll taquitos, place on a tray, cover, and refrigerate up to 24 hours. Brush with oil and bake when ready.
- Freeze unbaked: Freeze on a sheet until solid, then bag for up to 2 months. Bake from frozen at 425°F (220°C), adding a few minutes.
- Leftovers: Refrigerate baked taquitos up to 3 days.
- Reheat: Oven or air fryer at 375°F (190°C) until re-crisped, usually 6 to 10 minutes.
Slow-Cooked Black Beans & Poblano Pepper Baked Taquitos FAQS
Yes. Use canned beans, refry quickly, char the poblanos, and bake. You will still get crisp, creamy results.
Mild to medium. Remove seeds and membranes for very mild heat, or add a pinch of chili flakes if you want more.
You can, but the texture and style shift toward flautas. Corn gives you classic snap and is our preference.
Keep cooking over medium heat, stirring, until thick and spreadable. They will tighten as they cool slightly.
Lightly oil, air fry at 390°F (200°C) 6 to 9 minutes, turning once, until evenly crisp.
Slow-Cooked Black Beans and Poblano Taquitos
Ingredients
For the slow-cooked black beans
- 1/2 lb dry black beans rinsed (about 1 heaping cup)
- 4 cups water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 – 1 1/2 tsp salt to taste, add after cooking
For the taquitos
- 2 tbsp extra virgin olive oil
- 8 pieces corn tortillas
- 3 small poblano peppers or 2 medium; seeded and sliced
- 2 tbsp canola oil for brushing tortillas (approx.)
- sour cream vegan or regular, optional
- salsa for serving, optional
Instructions
- Cook the beans: In a slow cooker, combine black beans, water, onion powder, garlic powder, paprika, cumin, and oregano. Cook on LOW for 6 hours, until tender. Turn off heat and stir in salt (1 tsp for eating as-is, up to 1 1/2 tsp if making taquitos). Let sit 30 minutes.
- Refry the beans: Measure 2 cups of drained cooked beans into a skillet and mash with a potato masher until mostly smooth. Push to one side, add 2 tbsp olive oil to the pan, heat briefly, then stir beans into oil until creamy. Remove from heat.
- Char the poblanos: Remove stems and seeds, slice into 1 cm strips. In another skillet with a little oil, cook over medium-high heat ~5 minutes until blistered and tender.
- Assemble: Preheat oven to 425°F (220°C). Warm tortillas on a dry griddle or pan until pliable. Spread ~2 tbsp beans on a tortilla, add a small handful of poblanos, and roll up. Place seam-side down on a greased baking sheet; brush lightly with canola oil. Repeat.
- Bake: Bake 20–25 minutes until edges are golden and crispy. Serve hot with salsa and a spoon of (vegan) sour cream.
Equipment
- Slow cooker
- Large skillet
- Second skillet or griddle
- Baking sheet
- Potato masher
- Tongs
