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Slow-Cooked Black Beans and Poblano Taquitos

Ultra-creamy refried-style black beans rolled with charred poblano strips in crisp-baked corn tortillas. A weeknight-friendly, seriously addictive dinner—just add salsa and a dollop of vegan sour cream!
Prep Time15 minutes
Cook Time6 hours 25 minutes
Total Time6 hours 40 minutes
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Keyword: Black Beans, Poblano, Taquitos, Vegan Option
Servings: 8 large taquitos
Calories: 174kcal

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

Notes

Shortcut: Use 2 cups canned black beans (rinsed, drained) and refry as directed. For spicier taquitos, add a pinch of chili powder to the beans. Leftovers re-crisp well in a hot oven or air fryer.

Nutrition

Calories: 174kcal | Carbohydrates: 22.6g | Protein: 5.4g | Fat: 7.8g | Saturated Fat: 0.8g | Sodium: 303mg | Potassium: 210mg | Fiber: 5.7g | Sugar: 0.1g | Vitamin A: 90IU | Vitamin C: 22.5mg | Calcium: 40mg | Iron: 1.4mg