Vegetarianized Recipe: Refried Black Bean Taquitos With Roasted Cherry Salsa


Cherries are majorly in season right now in California. Apparently when cherry trees were brought to North America they grew best in Michigan and the Northwest. I admit roasting and making salsa out of them sounds weird, but this salsa has a great balance of savory and spicy, and still keeps that hint of cherry flavor. The taquitos are filled with my Refried Beans. I sub’d black for pinto beans and a chipotle for fresh jalapeño pepper. Taquitos are traditionally fried, but I grilled mine to save fat and calories.

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Servings: 12 (1 taquito with 1 1/2 tablespoons salsa)
Time: About 30 minutes active; 1 1/2 hours total (plus refrigerating beans overnight)

Refried Black Beans
25 ounce can black beans, drained and rinsed
1 medium onion, chopped and divided
2 tablespoons extra virgin olive oil, divided
1 chipotle pepper, chopped finely
1/2 teaspoon salt
1 1/2 teaspoons fresh oregano, chopped finely

Roasted Cherry Salsa
1/2 medium onion
1 hot red pepper, halved
1 medium sweet red pepper, halved
1 ear of corn, shucked
1 pound cherries, pitted
1 tablespoon extra virgin olive oil
1 teaspoon salt, divided
1/2 cup cilantro
1 lime, juiced
12 6″ corn tortillas

1. Make the refried black beans according to my Refried Bean recipe substituting the beans and hot pepper.

2. While the beans are cooking on the second day, preheat oven to 400 degrees.

3. Lay vegetables and cherries on a cookie sheet. Drizzle with extra virgin olive oil and 1/2 tsp salt. Roast 20 minutes. Remove and let cool.

4. In a food processor, add the roasted cherries and vegetables along with remaining 1/2 teaspoon salt, cilantro and lime juice. Pulse about 8-10 times until incorporated, but still chunky. Spoon into a bowl and set aside.

5. To make the taquitos, heat a grill or grill pan, coated with cooking spray, over medium high heat. 

6. Soften the tortillas by alternating two tortillas with a damp paper towel, stacking them. Microwave 30-45 seconds until warm and pliable.

7. Spread each tortilla with 1-2 tablespoon refried beans, then roll up tightly. Place on grill/grill pan and cook 2-3 minutes on each side until browned. Remove and serve with salsa.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.