Bean and Cheese Taquitos
These Bean and Cheese Taquitos come together in less than thirty minutes. The crispy shell and cheesy filling are way better than anything you’ll find in the freezer aisle.
Servings: 8 people
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
Store: Keep leftover taquitos in an airtight container in the fridge for up to 4 days.
Freeze: Freeze unbaked or baked taquitos in a single layer on a sheet tray, then transfer to a freezer-safe bag. They’ll keep for 2 months.
Reheat: Reheat in a 375°F oven or air fryer for 10 to 12 minutes to regain that crunch. If frozen, no need to thaw; add a few minutes to the cook time.
Make Ahead: You can fully assemble the taquitos and refrigerate them (uncooked) for up to 24 hours before baking.
Nutrition
Serving: 3taquitos | Calories: 647kcal | Carbohydrates: 95g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 619mg | Potassium: 424mg | Fiber: 13g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 3mg