Bean and Cheese Taquitos Recipe


Nutrition

Cal/Serving: 316
Daily Value: 16%
Servings: 12

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat20g31%
Saturated7g36%
Trans0g0%
Carbs22g7%
Fiber5g18%
Sugars1g0%
Protein14g28%
Cholesterol32mg11%
Sodium201mg8%
Calcium290mg29%
Magnesium65mg16%
Potassium486mg14%
Iron3mg16%
Zinc2mg13%
Phosphorus277mg40%
Vitamin A351IU7%
Vitamin C0mg0%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg9%
Niacin (B3)0mg2%
Vitamin B60mg6%
Folic Acid (B9)98µg25%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K11µg13%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Bean and cheese taquitos
Valaer Murray

I wasn't entirely sure if taquitos were authentically Mexican, but it turns out that they are mainly sold there as tacos dorados (and actually if they are made with flour tortillas, they are flautas). This version requires some fry time but they are relatively easy to throw together for an impromptu get-together. 

Click here to see 8 Quick & Easy Taco Recipes. 

3.347825
Ratings46

INGREDIENTS

  • 6 large, room temperature tortillas (corn or flour), cut into quarters (lengthwise and crosswise)
  • One 10-ounce can of pinto beans
  • 1 ½ cups shredded Jack cheese
  • ½ cup cilantro, chopped
  • 24 toothpicks
  • ½ cup canola oil
  • Salsa, for serving
  • Sour cream, for serving
  • Guacamole, for serving

DIRECTIONS

Fill each tortilla triangle with a spoonful of beans, top with cheese, and a pinch or 2 of cilantro. (You don't want to over-stuff these or they won't roll up properly.)

Starting from the point side, roll the taquitos and secure with toothpicks. Heat the oil in a deep skillet and fry 4-5 taquitos at a time until golden and crispy on all sides. Drain on paper towels, remove the toothpicks, and serve warm with salsa, sour cream, and guacamole.

Recipe Details

Makes 24

Total time: 45 minutes

Servings: 12

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