Taquitos Recipe with Cheese, Beans, and Green Chiles

4.80 from 10 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Mexican

Servings: Taquitos

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.

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.