Name: Bean & Cheese Taquitos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 (16-oz.) can refried beans; 1/2 cup shredded pepper Jack cheese (about 2 oz.); 2 tsp chili powder; 1 tsp ground cumin; 12 small corn or flour tortillas; 1 cup shredded cheddar cheese (about 4 oz.); Neutral oil, for frying (such as vegetable or canola oil); 1 (4-oz.) can green chiles, drained; 1/2 cup sour cream; 1/4 cup chopped fresh cilantro; 1 clove garlic, minced; 1 tbsp fresh lime juice; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

Bean & Cheese Taquitos are crispy, flavorful rolled tortillas filled with a creamy bean and cheese mixture. Fried until golden and served with a zesty green chile sour cream sauce, they make a perfect snack or appetizer for any occasion.

Bean & Cheese Taquitos Recipe - Recipe Image

Ingredients

1 (16-oz.) can refried beans
1/2 cup shredded pepper Jack cheese (about 2 oz.)
2 teaspoons chili powder
1 teaspoon ground cumin
12 small corn or flour tortillas
1 cup shredded cheddar cheese (about 4 oz.)
Neutral oil, for frying
1 (4-oz.) can green chiles, drained
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
Kosher salt
Freshly ground black pepper

Instructions

Step 1: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well to create the filling.
Step 2: Place the tortillas on a heatproof plate and cover them with a damp paper towel. Microwave until warm and pliable, about 15 seconds, to prevent cracking when rolling.
Step 3: Spoon about 2 tablespoons of the bean mixture into the center of each tortilla. Top with shredded cheddar cheese, then tightly roll up the tortilla around the filling.
Step 4: Pour neutral oil into a large, high-sided skillet to a depth of about 1/2 inch. Heat over medium until the oil is shimmering and reaches approximately 350°F (use an instant-read thermometer).
Step 5: Working in batches, carefully fry the rolled taquitos seam side down until golden and crispy, about 2 to 3 minutes for corn tortillas or 4 to 5 minutes for flour tortillas. Flip and cook the other side for 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain excess oil.
Step 6: To make the green chile sour cream sauce, combine the drained green chiles, sour cream, chopped cilantro, minced garlic, and fresh lime juice in a medium bowl. Season with salt and freshly ground black pepper to taste. Mix until smooth.
Step 7: Serve the taquitos warm with the green chile sour cream sauce on the side for dipping.

Tips & Variations

For extra crispiness, double fry the taquitos by frying twice for about 1 minute each and draining briefly in between.
Use flour tortillas for a softer texture or corn tortillas for a more traditional taste.
Add diced jalapeños or hot sauce to the bean mixture for extra heat.
Make the green chile sour cream sauce a day ahead to allow the flavors to meld.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 2 days. Reheat them in a 375°F oven for 10–15 minutes to maintain crispiness. The green chile sour cream sauce can be stored separately in the fridge for up to 1 day; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the taquitos instead of frying?

Yes, you can bake the taquitos at 400°F for about 15–20 minutes until crispy, turning halfway through. However, frying gives a more traditional golden crunch.

Can I use fresh beans instead of canned refried beans?

Absolutely. You can mash cooked pinto or black beans and season them similarly to create a fresh filling, adjusting moisture as needed for easy rolling.