These lunchbox taquitos are another way to enjoy delicious taco flavors in an easy-to-eat and pack idea!
For this recipe, the taquitos are baked, so it’s a healthier option and one you can feel good about including in your kid’s lunchbox.
Black Bean Taquitos
This taquitos recipe features a crunchy tortilla filled with cheesy beans and salsa. It’s a fantastic meal we often think to serve for dinner, but with the right tips, they easily pack for lunch!
Of course, you can assemble and bake these ahead, they’ll keep up to 3 days in an airtight container, and you’ll find details on how to pack leftovers below.
When packing for kids, aim to include 1-2 taquitos for small children and 3 for growing appetites and teens. If needed, you can cut them into bite-size sections for smaller kids, so it’s easy for them to pick up and eat.
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What is in Lunchbox Taquitos
Here’s what you’ll need to make these easy taquitos happen:
- Black beans: from the can in your pantry.
- Corn: use frozen and thawed or canned.
- Salsa or Pico de Gallo: whichever you have on hand.
- Cheese: any shredded cheese will work!
- Seasonings: cumin and garlic powder.
- Tortillas: 8-inch corn tortillas are a must.
- Dips: optional, but sour cream or guacamole side would be fantastic!
- Snacks: fresh fruit and veggies to balance out this lunch.
I like to keep it simple with canned goods, but you could replace the black beans with equal parts shredded chicken or taco beef.
How to Pack Lunchbox Taquitos for Lunch
If you’re packing leftover taquitos from the fridge, you’ll want to heat them up before adding them to the lunch container. Below, I share step-by-step directions on how to do this and pack them into one container with other snacks:
Lightly grease a skillet with cooking spray over medium-high heat, add the desired amount of taquitos, and toast for 3 to 4 minutes on each side or until the shell is crispy and the filling is heated through.
To keep the taquito shells crispy, place them in their own compartment. Fill the rest of the compartments with fruit and veggies.
- Add some sauce
If you wish to pack this lunch with sour cream or guacamole, add the dips to mini sauce containers.
- Pack it up
Add the lunch box and sauce cups to a lunch bag with an ice pack, if desired.
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Black Bean Lunchbox Taquitos
- ¾ cup canned black beans, rinsed and drained
- ½ cup frozen corn kernels, thawed
- ¼ cup salsa or pico de gallo
- 1 cup shredded Monterrey Jack cheese
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 12 8-inch corn tortillas
- Position the baking rack in the middle of the oven, and preheat to 400F. Line a baking sheet with parchment paper.
- In a large bowl, combine the beans, corn, salsa, cheese, cumin, and garlic powder, and stir to evenly distribute the ingredients.
- Soften 2-3 tortillas at a time by placing them in between 2 damp paper towels and microwaving for 20 seconds. Alternatively, you can warm them on a heated griddle.
- Place the warmed tortillas onto a flat surface and add 2 tablespoons of the filling mixture onto one edge of each tortilla. Roll the tortilla into itself and transfer it to the lined baking sheet.
- Use a toothpick to secure each taquito in place. Repeat the process with the remaining tortillas and filling.
- Brush or spray the taquitos with oil, and bake for 22-25 minutes until the tops are golden brown and the tortillas are crispy.
- Remove from heat and allow to cool slightly before packing into a lunch container.
- If packing with veggies or fruit, place them in a separate compartment, away from the taquitos.
- Add dips like sour cream and guacamole to mini sauce containers and pack them into a lunch bag along with the taquitos and an ice pack.