I’m a longtime fan of Siete Foods grain-free tortillas and tortilla chips — my whole family eats them regularly. These Grain-Free Turkey and Black Bean Taquitos showcase those almond flour tortillas beautifully and have quickly become a household favorite. They’re portable, kid-approved, and simple enough for busy weeknights or weekend lunches on the go.
For this batch I used organic ground turkey, black beans, baby spinach and a little cheese to keep the flavor mild and family-friendly, but this recipe is very adaptable. Use shredded chicken, sautéed vegetables, or your favorite seasoned beef if you prefer. The concept stays the same: a savory filling rolled tightly in grain-free tortillas and baked until crisp.
- 1 tbsp avocado oil
- 1/2 lb ground turkey
- 2 cups packed baby spinach
- 1/2 can black beans, drained
- 8 almond flour tortillas (grain-free)
- 1 tbsp adobo seasoning
- Salt and pepper, to taste
- 1/2 cup shredded cheese (optional)
- 1 sheet parchment paper
- Coconut oil spray or cooking spray
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium-high heat. Add the avocado oil and the ground turkey. Break up the turkey with the back of a spoon and cook until no longer pink.
- Stir in the baby spinach and the drained black beans. Sauté until the spinach has wilted and the beans are warmed through.
- Season the mixture with adobo seasoning, salt and pepper to taste.
- Remove the pan from the heat and, if using, stir in the shredded cheese until it melts slightly.
- Warm the tortillas briefly in the microwave for 20–30 seconds so they become pliable for rolling.
- Place about 3 tablespoons of the turkey mixture in the center of each tortilla, then roll the tortilla tightly to form a taquito. Place each taquito seam-side down on a parchment-lined baking sheet.
- Lightly spray the tops of the taquitos with coconut oil spray or your preferred cooking spray to help them crisp in the oven.
- Bake for 15–20 minutes, or until the taquitos are golden and crispy at the edges.
- Remove from the oven, let cool slightly, and serve warm.
Tips, Variations, and Serving Suggestions
These grain-free taquitos travel well, making them an excellent choice for school lunches, picnics, or a handheld afternoon snack. For extra crispness, place the taquitos on a wire rack set over the baking sheet so air circulates underneath. To keep them dairy-free, omit the cheese or use a plant-based alternative. Try mixing in corn, diced bell peppers, or chopped cilantro for extra flavor.
To reheat, bake at 350°F for 8–10 minutes or microwave briefly if you prefer softer tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days. These taquitos are freezer-friendly: flash-freeze on a baking sheet, then transfer to a freezer-safe bag and reheat from frozen in the oven for about 20–25 minutes.
Adjust seasonings to suit your family’s tastes — add a pinch of smoked paprika for depth, or a squeeze of lime when serving for brightness. Serve with guacamole, plain Greek yogurt or a mild salsa for dipping if desired.