Bean and Cheese Taquitos Recipe

Apr 21, 2011 @ 11:46 AM
Posted by Valaer Murray, Special Contributor

Nutrition

Pairs Well With

Exclusive from The Daily Meal

The Perfect Cheeseburger

There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...

Best-Ever Barbecued Ribs

This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...

Simple Gazpacho

A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...

Popular Recipes

More Recipes By Valaer Murray

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.

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.