Print

Bean & Cheese Taquitos Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

These crispy and flavorful Bean & Cheese Taquitos combine creamy refried beans and melted cheeses rolled in warm tortillas and fried to golden perfection. Served with a zesty green chile sour cream dipping sauce, this easy-to-make appetizer or snack is perfect for any occasion.

Ingredients

Scale

Taquitos

  • 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)

Green Chile Sour Cream Sauce

  • 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

Instructions

  1. Prepare the bean mixture: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well until all ingredients are evenly incorporated.
  2. Warm tortillas: Place the tortillas stacked on a heatproof plate and cover them with a damp paper towel. Microwave on high for about 15 seconds, or until they are warm and pliable, to prevent cracking during rolling.
  3. Assemble taquitos: Spoon about 2 tablespoons of the bean mixture into the center of each warmed tortilla. Top with shredded cheddar cheese. Roll the tortilla tightly around the filling, sealing them well.
  4. Heat oil for frying: Pour neutral oil into a large, high-sided skillet to a depth of approximately 1/2 inch. Heat the oil over medium heat until shimmering and hot (use an instant-read thermometer to confirm the temperature reaches about 350°F).
  5. Fry the taquitos: Working in batches, place the rolled tortillas seam side down into the hot oil. Fry until they turn golden, about 2 to 3 minutes for corn tortillas, and 4 to 5 minutes for flour tortillas. Flip and fry the other side until golden as well, about 1 to 2 minutes. Use tongs to transfer them to a paper towel-lined plate to drain excess oil. Adjust the heat as necessary to maintain oil temperature and avoid burning.
  6. Make the green chile sour cream sauce: In a medium bowl, combine the drained green chiles, sour cream, chopped fresh cilantro, minced garlic, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste, then stir to blend all flavors.
  7. Serve: Plate the warm taquitos with the green chile sour cream sauce on the side for dipping. Enjoy immediately for best texture and flavor.
  8. Make ahead tip: The green chile sour cream sauce can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to serve.

Notes

  • Use corn or flour tortillas based on your preference; corn yields a more traditional flavor while flour tortillas provide slightly softer texture.
  • To ensure easier rolling, warm the tortillas briefly to make them pliable and prevent cracking.
  • Maintain oil temperature around 350°F for optimal crispiness and to avoid greasy taquitos.
  • Leftover taquitos can be reheated in a skillet or oven to retain crispiness rather than microwaving.
  • The sour cream sauce can be customized by adding a pinch of smoked paprika or a dash of hot sauce for extra flavor.

Keywords: bean taquitos, cheese taquitos, Mexican appetizers, fried taquitos, snack recipes, green chile sour cream sauce

Find it online: https://dylangranv.com/bean-and-cheese-taquitos-recipe/