Baked Black Bean Taquitos with Mole Sauce

This recipe makes five, flavorful and filling taquitos! Everything you need is in bold!

Preheat oven to 350 degrees. Heat up one can of black beans, with the juice, on the stove. Add a spoonful of diced jalapenos (from a can) and a spoonful of diced green chiles (also from a can.)

While this heats up, put one tortilla on a microwave-safe plate. Cover tortilla with a wet paper towel. Microwave for twenty seconds, then take it out and put it on a cutting board. This makes the tortilla easier to roll and work with.

Sprinkle some shredded Mexican cheese length-wise, sort of near one edge of the tortilla (not in the middle of the tortilla.) Using a kitchen spoon with holes in it (I can’t think of its real name right now?), scoop a spoonful of the black bean mixture, drain as much juice as you can, then put that on top of the cheese.

Fold the tortilla over the black beans, and with your fingers, squish the black beans in tightly in the fold. Tell them to stay there! Then, like you’re rolling a duber, um … sushi, start rolling the tortilla over, making sure it’s as tight as can be.

Place the newly-formed taquito in a tin foil-lined baking dish. Repeat this four more times.

Bake for 30 minutes.


It helps having the right brands. Dona Maria mole sauce is great. Don Ponchos tortillas are the only ones I’ll buy from a grocery store. And the cheese … is from Costco. Alright, I probably could have found more authentic cheese than that.

At 15 minutes, take them out and brush them with vegetable oil. This gives the taquitos some extra crispiness! You probably could do this before you put them in in the first place, I just forgot to do that so I brushed them at 15 minutes into it. They turned out just fine!


Oy! These taquitos are naked.

While these babies in a bundle bake, make the mole sauce (pronounced mo-lay.) It really only takes about five minutes, so you could wait until there’s about that much time to go.

In a very small sauce pan, bring to boil one cup of water, 1/4 teaspoon organic chicken bouillon, and 1/4 cup Doña María mole sauce. Reduce to low. Stir constantly for four minutes, or until the mole sauce looks smooth.


All dressed up and ready for the party … in my belly!

(Word to the wise: The directions to open the Doña María mole sauce lid are in Spanish. It says to use a can opener to pry open three points on the lid. Push these three points up. And then the thing should pop off. Well, I used a hand-held can opener with a pointy top and ended up making three holes in the top of my lid. And the lid still would not come off. So the only option I had was to puncture more holes in the lid to make a big enough opening to empty the mole sauce into my own tubberware. It was a big mess. Un lío grande. Maybe that word didn’t mean “can opener” … ? So either way, if you buy Doña María mole sauce, you either need to be able to accurately read Spanish, or accurately handle a can opener. I will leave those words of wisdom with you, my friends.)

mole doNa maria

“Mole,” is Spanish for … #nomnom.

When the taquitos have about a minute left in the oven, sprinkle more Mexican shredded cheese on top and close the oven door.

Then take those babies out, drizzle some mole sauce on them, and serve with sour cream, salsa, and or guacamole!

Did you try this recipe? Tell me what you thought of it!

Have you tried mole sauce before? What did you think of it?


About julieschicklit

My book blog is dedicated to finding books, stories & ideas that redefine women's literature to be something smarter & funnier. More RAWResome lit for ladies. I am remaining some-what anonymous because I have a day job. My Man-Beast and I are soon going to live abroad in China, so that's why I'm a reblog-aholic.


  1. Bottle opener, maybe? -giggles- can’t wait to try these! 🙂

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