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Yield: 5


The girls were so excited when we made these. If you’ve ever eating taquitos from the frozen section or at your favorite Mexican restaurant, you know that they can’t be good for you. So, here’s our version. TK-quitos are fun and you can feel good feeding this version to your family.


3 regular avocados (diced)

1 regular green bell pepper (chopped)

2 regular tomatoes (diced)

1 regular lime (juiced)

1 regular yellow onion (diced)

3 regular green onions (chopped)

1 regular jalapeño (diced)

1/3 cup cilantro (chopped)

3 cloves garlic (peeled & pressed)

½ cup corn (frozen)

1 15 oz can black beans (drained & rinsed)

2 packages corn tortillas

coconut oil (spray)



  1. Gather your ingredients. Pre-heat oven to 425.
  2. Prepare your ingredients (drain & rinse beans, dice yellow onion, green onion, tomatoes, jalapeño, bell pepper, cilantro, cut lime, peel garlic, and measure corn).
  3. Add black beans to a large mixing bowl and mash.
  4. Add in ½ of the tomatoes, ½ lime (juiced), ¾ of the yellow onion, green onion, jalapeño, bell pepper, cilantro, garlic, corn and mix well. Set aside.
  5. Peel and slice avocados.
  6. Add avocados, remaining tomatoes, yellow onion, lime juice and mix well. Set aside.
  7. Stack corn tortillas and prepare to roll the TK-quitos onto a large baking sheet. You can soften your tortillas on the stove top or microwave before you roll if you desire.
  8. Place a couple of spoonfuls of the bean mixture into a corn tortilla and roll tightly. Place a toothpick to hold the roll and place on the baking sheet. Repeat for all the tortillas.
  9. You can lightly spray or brush the TK-quitos with coconut oil if you like (we did half and half and the only difference was the color was slightly more brown with the oil – the crunchiness was about the same).
  10. Bake for about 10 min or until lightly browned. Serve topped with guacamole and salad.