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You’ll love how quickly and easily these Bean and Cheese Taquitos are to make. The crispy taquitos are filled with creamy beans and melty cheese, and taste significantly better than anything store-bought.
Refried Bean Taquitos
These taquitos are the kind of comfort food that brings everyone to the table. They’re crispy on the outside and full of creamy, melty goodness on the inside. When you bake these taquitos, using wholesome ingredients, you will never buy the frozen store-bought kind again! This recipe is the definition of comfort food made easy!
Ingredients and Substitutions
Here are all the ingredients you need to make these refried bean taquitos, including some substitutions.
- 2 tablespoons olive oil: Brushing olive oil on top of the tortillas is the secret to getting them to bake to golden perfection and become slightly crispy.
- 18 (6-inch) corn tortillas: Corn tortillas get nice and crispy in the oven, creating the perfect outer shell for the taquitos. You can substitute flour tortillas, but they will not be as crispy as the corn tortillas after baking.
- 20.5 oz can of refried beans: Beans are the creamy, savory base of the filling. Any brand works, and you can use vegetarian, black bean, or even homemade refried beans.
- 5 tablespoons salted butter: The butter helps create a rich and velvety texture in the filling. Unsalted butter is fine, just taste and adjust the salt level.
- 1 teaspoon salt: A bit of salt always enhances the overall taste of a recipe, so do not skip it!
- 1 teaspoon hot sauce (like Valentina): This adds a little kick to the dish. You can substitute Valentina with another hot sauce of your choosing.
- 1 ½ cups pepper jack cheese, grated: I recommend using block cheese over pre-shredded cheese, as it melts better and creates truly gooey bites with the perfect cheese pull in every bite. Cheddar, Monterey Jack, or a Mexican blend of cheese can be used as a substitute for Pepper Jack.
- 2 Tablespoons diced green chilies: These bring a mild heat to the overall taste of the taquitos. Use mild, medium, or hot.
- ¼ cup sour cream: The sour cream helps balance the dish and creates the creamy texture of the filling mixture. You can also use plain Greek yogurt.
- 1 Tablespoon taco seasoning: This adds the signature Tex-Mex flavor you know and love to the dish.
How To Make Bean and Cheese Taquitos
Warm your tortillas, mix your filling, roll , and bake. That’s it! Let me show you how easy these bean and cheese taquitos are to make:
- Prep your pan: Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Baking on a wire rack helps the taquitos crisp up on all sides.
- Make the filling: In a small saucepan, heat the refried beans, butter, and salt over medium-high heat until smooth and melted (about 2–4 minutes). Remove from heat.
- Combine the filling: In a large bowl, stir the warm bean mixture with hot sauce, cheese, green chile, sour cream, and taco seasoning until thoroughly combined.
- Fill the taquitos: Spread ¼ cup of the bean mixture across the center of a warmed tortilla.
- Roll the taquitos: Roll the taquito up tight and place it seam-side down on the prepared wire rack.
- Brush: Once you roll all the taquitos, brush the tops with olive oil.
- Bake: Bake for 10 to 15 minutes until golden and crisp.
- Serve: Let cool slightly and serve with your favorite dips—guacamole, salsa, or a squeeze of lime.
Top Tips For Perfect Taquitos
Don’t skip warming the tortillas. Cold tortillas will crack when you try to roll them.
Use a wire rack for even crisping. It’s the secret to golden taquitos all around without flipping.
Don’t overfill. A quarter cup per tortilla is just right to keep them easy to roll and neat after baking.
Make It A Meal
I love serving this Swig Waikiki Drink or Life’s A Peach Swig Copycat alongside these taquitos.
Bean and Cheese Taquitos
Equipment
- Sheet pan
- Wire rack
- Small saucepan
- Mixing spoon or spatula
- large mixing bowl
- Measuring cups & spoons
- Pastry brush or silicone brush
Ingredients
- 18 (6-inch) corn tortillas
- 20.5 oz can of refried beans
- 5 Tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon hot sauce, I used Valentina
- 1 ½ cups pepper jack cheese, grated
- 2 Tablespoons diced green chile
- ¼ cup sour cream
- 1 Tablespoon taco seasoning
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 425℉. Line a sheet pan with tin foil and place a wire rack on top of it.
- In a small saucepan, heat the refried beans, butter, and salt on medium-high heat until the butter melts and everything is combined, about 2-4 minutes.
- Remove the beans from the stove.
- Combine the beans, hot sauce, cheese, green chile, sour cream, and taco seasoning in a large bowl.
- Place the tortillas in the microwave for 18 seconds each so they are easier to roll.
- Place ¼ cup of the bean and cheese mixture in the center of the tortilla and spread it evenly over the surface.
- Then, roll up the tortilla and place it seam side down on top of the wire rack.
- Once the taquitos are all rolled up, brush the tops with the olive oil.
- Bake for 10-15 minutes.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bean Taquitos Recipe FAQs
To make them ahead of time, prepare them and place them in an airtight container in the fridge the day before you want to bake them.
You can freeze these taquitos before or after baking them. If you freeze them before baking, place them on a baking sheet in the freezer until solid. Then transfer them to a Ziploc bag. If you freeze them after baking, place them in an airtight container and freeze for up to three months. You can bake the taquitos frozen; just add a few more minutes to the baking time.
Feel free to add meat of your choosing. Shredded chicken, ground beef, or shredded beef are all great additions.
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