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Bean & Cheese Taquitos Recipe

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★★★★★

5 from 138 reviews

Crispy and flavorful Bean & Cheese Taquitos filled with seasoned refried beans and melted cheeses, fried to golden perfection and served with a zesty green chile sour cream dipping sauce. A delicious Mexican-inspired appetizer or meal that’s easy to prepare and sure to please crowds.

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 (vegetable or canola oil works well)

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 the tortillas: Place the tortillas on a heatproof plate and cover them with a damp paper towel. Microwave for about 15 seconds until they are warm and pliable, which makes them easier to roll without cracking.
  3. Fill and roll the taquitos: Spoon approximately 2 tablespoons of the bean mixture onto the center of each tortilla. Sprinkle shredded cheddar cheese over the filling. Roll up the tortilla tightly, securing the filling inside.
  4. Heat the oil: In a large, high-sided skillet, pour neutral oil to a depth of about 1/2 inch. Heat the oil over medium heat until it shimmers and an instant-read thermometer reaches around 350°F (175°C).
  5. Fry the taquitos: Working in batches, carefully place the rolled taquitos seam side down into the hot oil. Fry corn tortillas for about 2 to 3 minutes until golden, flipping carefully and frying the other side for another 1 to 2 minutes. Flour tortillas may require 4 to 5 minutes on the first side. Use tongs to transfer cooked taquitos to a paper towel-lined plate to drain excess oil. Adjust heat as needed to maintain the oil temperature.
  6. Make the green chile sour cream sauce: In a medium bowl, mix together the drained green chiles, sour cream, chopped cilantro, minced garlic, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste. Stir until smooth and well combined.
  7. Serve: Serve the taquitos warm alongside the green chile sour cream sauce for dipping.
  8. Make ahead tip: The sour cream sauce can be prepared up to one day in advance. Store it in an airtight container in the refrigerator until ready to serve.

Notes

  • Use fresh, warm tortillas to avoid cracking when rolling taquitos.
  • If you prefer a healthier option, you can bake the taquitos at 425°F for 15-20 minutes instead of frying, flipping halfway through.
  • Adjust the spiciness by using mild or hot green chiles according to your preference.
  • Make sure the oil is at the right temperature before frying to achieve crispy, golden taquitos without oily residue.
  • Sour cream sauce can be stored refrigerated for up to 2 days.

Keywords: bean taquitos, cheese taquitos, Mexican appetizer, fried taquitos, vegetarian Mexican recipe, green chile sour cream sauce

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