Bean & Cheese Taquitos Recipe

Introduction

These Bean & Cheese Taquitos are crispy, flavorful, and easy to make at home. Filled with a spicy bean and cheese mixture, then fried to golden perfection, they are perfect for a snack or meal. Serve them with a zesty green chile sour cream sauce for an extra burst of flavor.

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

1. Step 1: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well to combine evenly.
2. Step 2: Place the tortillas on a heatproof plate and cover with a damp paper towel. Microwave until warm and pliable, about 15 seconds.
3. Step 3: Spoon about 2 tablespoons of the bean mixture onto the center of each tortilla. Top with shredded cheddar cheese, then roll the tortilla tightly around the filling.
4. Step 4: Pour neutral oil into a large, high-sided skillet to a depth of about 1/2 inch. Heat over medium heat until the oil shimmers and reaches approximately 350°F (175°C).
5. Step 5: Fry the rolled taquitos seam side down in batches until golden and crisp, about 2 to 3 minutes for corn tortillas and 4 to 5 minutes for flour tortillas. Flip and fry the other side for 1 to 2 minutes more.
6. Step 6: Using tongs, transfer the cooked taquitos to a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas, adjusting the heat as needed to prevent burning.
7. Step 7: To prepare the green chile sour cream sauce, combine the drained green chiles, sour cream, chopped cilantro, minced garlic, and lime juice in a medium bowl. Season with salt and freshly ground black pepper to taste. Stir until well blended.
8. Step 8: 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 them once until lightly golden, letting them cool, then frying again until deep golden and crispy.
• Try adding diced jalapeños or hot sauce to the bean mixture for more heat.
• Use gluten-free corn tortillas to keep this dish gluten-free.
• The sour cream sauce can be adjusted by adding more lime juice for extra tang.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 10 minutes or until crispy again. The green chile sour cream sauce can be made up to 1 day ahead and stored in the refrigerator in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the taquitos instead of frying?

Yes, to bake, place the rolled taquitos on a greased baking sheet, brush lightly with oil, and bake at 425°F (220°C) for about 15-20 minutes, turning halfway through, until crispy and golden.

What can I substitute for pepper Jack cheese?

You can substitute pepper Jack with Monterey Jack or a mild cheddar if you prefer less spice. Mozzarella can also work for a milder, creamy texture.