Baked Salsa Verde Taquitos. These taquitos are filled with pork and beans which are cooked in a slow cooker, making them easy to prepare. And they are baked in the oven, so certainly healthier than traditionally fried taquitos, while just as flavorful.
I have mentioned before that I have a love affair with my Instant Pot (Amazon link). I adore the fact that I can saute in it, and then use it as either a slow cooker or a pressure cooker. That saute function is clutch in my life. There is something about having one less pan to clean, and not having to wipe down the stove top, that just makes it feel magical. You need one. I don’t make a dime off of Instant Pot sells, I’m just telling you as a public service.
For the first few weeks that I had mine, I tried to convert every single thing I made to the Instant Pot. In case you get overly excited about yours, let me give you a tip: In general, tomatoes or canned tomatoes do not work well (they burn in the bottom … keep that in mind if you’re making chilli). Another tip: If you saute in it, deglaze the pot or clean it before you turn on the pressure, otherwise it’ll keep saying burned and cutting off. I had a few mistakes that ended up in Chinese takeout. But let’s be honest, that was a win-win. A) No one is mad about Chinese takeout. B) I learned valuable Instant Pot lessons.
I made these Baked Salsa Verde Taquitos in my Instant Pot, but as they use salsa and I was concerned about it burning to the bottom of the pot with pressure, I used it on slow cooker instead of pressure cooker mode. In other words, I used a slow cooker, so do’t worry if you don’t have a pressure cooker.
I have tried making taquitos multiple times in the past. Some I tried with with chicken, some with pork. Some turned out too blah, some were too over the top. None really did it for me. But then I ate these. This is my perfect taquito. It’s flavorful, it has pork (I tend to stick to chicken and get excited when I incorporate a different meat), it isn’t greasy since it’s baked in the oven, and I get to use my Instant Pot!
Baked Salsa Verde Taquitos
- 1 tablespoons olive oil
- 2 pound pork roast
- 1 onion chopped
- 2 teaspoons seasoned salt
- 1 tablespoon cumin + 1 teaspoon
- 1 14.5 ounce can black beans
- 1/2 cup red salsa
- 1 cup salsa verde
- 1 cup mixed mexican cheese
- 1/2 teaspoon kosher salt
- pepper to taste
- 1 teaspoon chili powder
- 30 small corn tortillas
- Heat oil in a large pan (or use Instant Pot on saute mode), and brown pork on all sides.
- Remove pork and add onion. Saute onion until soft, about 4 minutes.
- Place pork in slow cooker (can use Instant Pot on slow cooker mode.
- Mix together onion with seasoned salt, 1 tbsp cumin, black beans, red salsa, and 1 cup of salsa verde. Mix well. Pour over pork.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Remove pork and shred with two forks. Then, mix shredded pork back into ingredients in slow cooker.
- Preheat oven to 400 degrees. Line large baking sheet with aluminum foil and spray with cooking spray.
- In large bowl, combine pork mixture from slow cooker cheese, salt, pepper, chili powder and remaining 1 teaspoon of cumin.
- Work in groups of about 5 corn tortillas. Place tortillas between two paper towels on a plate in the microwave. Heat for 30 seconds (this is important so that the tortillas don't break).
- Fill each of the tortillas with about 1/4 cup pork & cheese mixture, and place seam side down on prepared baking sheet.
- Spray tops of tortillas with baking spray. Cook for about 15 minutes, or until tops are golden and crispy.
- Serve with salsa verde, sour cream, hot sauce, cilantro, or whatever other toppings you desire.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
Enjoy these Baked Salsa Verde Taquitos? You’ll probably enjoy these other SugarSpicesLife recipes: