5 minutes
Cook Time
20 minutes
Cooking Level


  • For the salsa:
  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, sliced into quarters
  • 3 sprigs cilantro, chopped
  • 1 small red onion, finely diced
  • 1 lime, juiced
  • For the taquitos:
  • 8 flour tortillas
  • 4 large eggs, scrambled
  • 1 can black beans, drained
  • 1 cup mozzarella cheese, shredded
  • ¼ cup water, divided
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp butter
  • Salt & pepper, to taste
  • Sour cream, for garnish


Step 1

In a small bowl combine tomatoes, onions, cilantro, and lime juice. Set aside.

Step 2

Preheat oven to 400°F.

Step 3

In a medium-sized mixing bowl, whisk together the eggs and 1 teaspoon of water. Preheat a skillet over medium-high heat and add the eggs, stirring constantly until scrambled. Set aside.

Step 4

In a separate pan over medium-high heat, combine the black beans, remaining water, tomato paste, cumin, and salt & pepper. Stir, then mash beans to desired consistency. Mix well and cook for 5 minutes.

Step 5

To assemble taquitos, lay a tortilla flat, top with black bean mixture, scrambled eggs, and top with shredded cheese. Tightly roll up the tortilla and place in a greased baking dish. Repeat with remaining tortillas. Brush taquitos with butter and top with remaining cheese.

Step 6

Bake in oven for 15 minutes until golden brown.

Step 7

To serve, top taquitos with salsa and sour cream to taste.

Recipe created Eaman Almalky

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