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Bean and Cheese Taquitos

Bean and cheese taquitos
Valaer Murray

Bean and cheese taquitos

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. 

Deliver 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


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.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.