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These homemade Taquitos with Cheese, Beans, and Green Chiles are one of our favorite ways to tailgate. I could eat 50 of these bean and cheese taquitos! I just can’t get enough. Such a fun and easy appetizer for the holidays or game day.
What’s in This Taquitos Recipe?
These tasty homemade taquitos are bite-sized, super crispy, and just the right amount of spicy. I’m in love and can’t wait to try other flavors.
- Refried Beans: The glue that holds these taquitos together, and a great source of protein.
- Chopped Green Chiles: Add a pleasant spiciness to these taquitos.
- Taco Seasoning: Adds that classic Mexican flavor.
- Mexican Blend Cheese: A mix of Monterey Jack, cheddar, Asadero, and Queso Quesadilla cheeses.
- Cilantro: Adds a pop of freshness.
- Tortillas: Taquitos are traditionally made with corn tortillas, but we used flour tortillas since they’re easier to roll and keep together. Totally up to you!
- Canola Oil: The perfect high smoke point neutral oil for frying.
Notes from the Test Kitchen
We like the street taco-size flour tortillas for mini taquitos/flautas. You can buy them already this size or use a round large cookie cutter to cut out your tortillas from larger ones.
Variations on Bean and Cheese Taquitos
You can use this recipe as a base for any flavor your heart desires. Use leftover shredded cooked chicken, barbacoa beef, or pulled pork!
Taquitos Recipe with Cheese, Beans, and Green Chiles
Equipment
- Cast Iron Skillet
Ingredients
- 16 ounces Refried Beans (1 can)
- 4.5 ounces Chopped Green Chiles (1 can)
- 1 ounce Taco Seasoning (1 packet)
- 1 cup shredded Mexican blend cheese
- ¼ cup Chopped fresh cilantro
- 24 (3-inch) flour tortillas (2 packages) – see note
- Canola oil for frying
Instructions
- Mix the beans, chiles, seasoning, cheese, and cilantro together in a medium-sized bowl until fully combined.16 ounces Refried Beans, 4.5 ounces Chopped Green Chiles, 1 ounce Taco Seasoning, 1 cup shredded Mexican blend cheese, ¼ cup Chopped fresh cilantro
- Heat 2-3 inches of oil in a deep cast iron skillet or dutch oven until it reaches 350°F.Canola oil
- On a clean work surface, place 1 tablespoon of the bean mixture on the bottom middle of each tortilla and roll it up as tightly as you can, securing with a toothpick.24 (3-inch) flour tortillas
- Fry in batches for 1-2 minutes, turning as they cook, until browned and crispy to your liking. I like them really crispy.
- Use a slotted spoon to remove from the oil and allow to cool slightly on a paper towel-lined plate until you can remove the toothpicks.
- Serve with dipping sauces such as salsa, guacamole, avocado ranch, sour cream, or hot sauce.
Becky’s Tips
- Note: Taquitos are traditionally made with corn tortillas, but can also be made with flour; easier to roll and keep together. Totally up to you!
- We like the street taco-size flour tortillas. You can buy them already this size or use a round large cookie cutter to cut out your tortillas from larger ones)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Serving Suggestions
My favorite dipping sauces for this mini bean and cheese taquitos recipe are salsa, sour cream, cilantro avocado ranch, and hot sauce. I personally like a combo of all of the above.
And there’s nothing better to pair with homemade taquitos than an amazing Margarita! We have compiled all our favorite Margarita Recipes in the Ultimate Margarita Guide. From classic to unique to flavored to frozen, we have you covered! Be sure to check it out today.
How to Store and Reheat
Store leftover bean and cheese taquitos in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for about 10 minutes, or until warmed through.
How to Freeze
Freeze homemade taquitos individually wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Reheat directly from frozen, adding a few minutes to the bake time.
Can you bake these instead of frying?
Yes you can!
I swear, these things are so good! Between the five of us, almost all of the twenty-four are gone the first night I make them. We like them fried til kinda dark, too, and I love mine drizzled with a little southwest chipotle dressing! So so good!
YAY! So glad to hear that :) We are the same way with them, and I love the chipotle dressing idea!
I think I’m addicted to these taquitos and I have’t even tried them yet. You are seriously killing the game over here!
Aw thank you friend!