Description
These crispy Bean & Cheese Taquitos are a flavorful and satisfying Mexican-inspired snack or appetizer. Filled with seasoned refried beans and melty cheese, then fried to golden perfection, they’re served with a zesty green chile sour cream sauce that adds a creamy and tangy contrast. Perfect for parties, casual dinners, or anytime craving something crunchy and cheesy.
Ingredients
Scale
Taquitos
- 1 (16-oz.) can refried beans
- 1/2 cup shredded pepper Jack cheese (about 2 oz.)
- 2 tsp chili powder
- 1 tsp ground cumin
- 12 small corn or flour tortillas
- 1 cup shredded cheddar cheese (about 4 oz.)
- Neutral oil, for frying (such as vegetable or canola oil)
Green Chile Sour Cream Sauce
- 1 (4-oz.) can green chiles, drained
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 Tbsp fresh lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the filling: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well until all ingredients are evenly incorporated.
- Warm the tortillas: Place the tortillas on a heatproof plate and cover them with a damp paper towel. Microwave for about 15 seconds to make them pliable and easier to roll.
- Assemble the taquitos: Spoon about 2 tablespoons of the bean mixture into the center of each warm tortilla. Sprinkle some shredded cheddar cheese on top, then tightly roll up each tortilla, ensuring the filling is sealed inside.
- Heat the oil: Pour neutral oil into a large, high-sided skillet to a depth of about 1/2 inch. Heat the oil over medium heat until it shimmers and reaches approximately 350°F (use an instant-read thermometer to be precise).
- Fry the taquitos: Working in batches, carefully place the rolled tortillas seam side down into the hot oil. Fry for 2 to 3 minutes until the bottom is golden brown (flour tortillas may take slightly longer, about 4 to 5 minutes). Flip and fry the other side for another 1 to 2 minutes until golden. Use tongs to transfer the cooked taquitos to a paper towel-lined plate to drain excess oil. Repeat with all taquitos, adjusting heat as necessary to prevent burning.
- Make the green chile sour cream sauce: In a medium bowl, combine drained green chiles, sour cream, chopped cilantro, minced garlic, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste. Mix until smooth and well blended.
- Serve: Serve the taquitos warm alongside the green chile sour cream sauce for dipping.
- Make ahead tip: The sour cream sauce can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.
Notes
- You can use either corn or flour tortillas, but fry times vary slightly with flour tortillas taking longer.
- Use an instant-read thermometer for accurate oil temperature to ensure crispy, non-greasy taquitos.
- Adjust chili powder and cumin according to your preferred spice level.
- The green chile sour cream sauce adds a bright and creamy element, but you can substitute with salsa or guacamole if desired.
- For a healthier option, try baking the taquitos at 425°F for about 15-20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
