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?
- Notes from the Test Kitchen
- Variations on Bean and Cheese Taquitos
- Taquitos Recipe with Cheese, Beans, and Green Chiles
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- Serving Suggestions
- How to Store and Reheat
- How to Freeze
- More Mexican Recipes To Try
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
Email This Recipe
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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.