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.
I’ve been wanting to make taquitos for so long, and I’m so glad I finally did! I wanted to make an easy and simple flavor combination and I’m OBSESSED with these Mini Green Chili Cheesy Bean Taquitos! They’re the ultimate fun appetizer for New Years Eve, tailgating, BBQs, or an after school snack.
They’re two bite sized, super crispy, and just the right amount of spicy. I’m in LOVE and can’t wait to try other flavors. I think chicken cream cheese are next. Wouldn’t that be delish?
These cute little babies are made with only 6 ingredients…beans, taco seasoning, green chiles, cheese, cilantro, and tortillas! Well 7 if you count the oil. And I guess the oil is necessary. Old El Paso helps to make these taquitos extra easy and quick and add all the flavor with none of the fuss.
You guys know I’m a huge fan of Old El Paso and their green chiles are my fave ingredient in so many recipes. I have used them in Mexican Mac and Cheese, Green Chile Chicken Enchilada Dip (!!!), Tex Mex rice, Healthy Turkey Chili, Cheesy Stuffed Peppers, and SO much more. I’m a big fan.
There are so many options for dipping sauce but my favorites were salsa, sour cream, cilantro avocado ranch, or hot sauce. I personally like a combo of all of the above…but I’m a huge fan of dips. You probably already knew that. :) These little Mini Green Chile Cheesy Bean Taquitos are sure to become a regular favorite at our house. I think I might just make these for my upcoming bunco night. Big change of subject but have you guys tried bunco? I’m so excited! I feel like a real bonafide grown up.
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.
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 24 Taquitos
- 1 (16 ounce) can Old El Paso Traditional Refried Beans
- 1 (4.5 ounce) can Old El Paso Chopped Green Chiles
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- 1 cup shredded Mexican blend cheese
- 1/4 cup fresh cilantro, finely chopped
- 24 (3-4 inch) flour tortillas (I like the street taco size. You can buy them already this size or use a round large cookie cutter to cut out your tortillas from larger ones) 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!
- Canola oil for frying
- Mix together the beans, chiles, seasoning, cheese, and cilantro in a medium sized bowl until fully combined.
- Heat 2-3 inches oil in a deep cast iron skillet or dutch oven until it reaches 350F.
- On a clean work surface, place 1 tablespoon of the bean mixture on the bottom middle of each tortilla and roll up as tightly as you can, securing with a toothpick.
- 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.