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.

Mini taquitos with dipping sauces

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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!

Mini taquitos on wood board, some dipped in sauce
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Recipe Card

Taquitos Recipe with Cheese, Beans, and Green Chiles

4.80 from 10 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 24 Taquitos
Author: Becky Hardin
I could eat 50 of these MINI GREEN CHILE CHEESY BEAN TAQUITOS! I just can't get enough. Such a fun and easy appetizer for the holidays or game day. These are always a crowd pleaser.
This Homemade Taquitos Recipe is stuffed with green chiles, refried beans, and LOTS of cheese.
Step-by-step photos can be seen below the recipe card.
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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.

Video

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)
Storage: Store taquitos in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 1taquitoCalories: 133kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 445mgPotassium: 43mgFiber: 2gSugar: 2gVitamin A: 175IUVitamin C: 2mgCalcium: 77mgIron: 1mg

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.

Close up of mini taquito in salsa

More Mexican Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.80 from 10 votes (7 ratings without comment)
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6 Comments
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Karen
Karen
January 26, 2022 6:46 am

Can you bake these instead of frying?5 stars

Becky Hardin
Becky Hardin
January 27, 2022 2:58 pm
Reply to  Karen

Yes you can!

Michelle
Michelle
June 6, 2018 8:01 pm

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!5 stars

Karly
Karly
January 19, 2018 6:09 pm

I think I’m addicted to these taquitos and I have’t even tried them yet. You are seriously killing the game over here!5 stars