Description
These Bean & Cheese Taquitos are crispy, flavorful rolled tortillas filled with a zesty mixture of refried beans, pepper Jack, and cheddar cheese, seasoned with cumin and chili powder. Fried to perfection and served with a creamy green chile sour cream sauce, they make a perfect appetizer or snack that’s both satisfying and easy to prepare in just 30 minutes.
Ingredients
Scale
Taquito Filling
- 1 (16 oz) can refried beans
- 1/2 cup shredded pepper Jack cheese (about 2 oz)
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 cup shredded cheddar cheese (about 4 oz)
- 12 small corn or flour tortillas
- Neutral oil, for frying (such as vegetable or canola)
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
- Make the Sauce: In a small bowl, combine sour cream, drained green chiles, chopped cilantro, minced garlic, fresh lime juice, kosher salt, and freshly ground black pepper. Stir until the mixture is smooth and well mixed. Cover and chill in the refrigerator while you prepare the taquitos to enhance the flavors.
- Prepare the Taquito Filling: In a mixing bowl, combine the refried beans with shredded pepper Jack cheese, shredded cheddar cheese, ground cumin, and chili powder. Stir thoroughly so all ingredients are evenly incorporated, creating a flavorful and cheesy bean mixture for the filling.
- Warm the Tortillas: Slightly warm the tortillas in the microwave for about 15–20 seconds or in a dry skillet over medium heat. Warming makes the tortillas pliable and less likely to crack or break during rolling.
- Roll the Taquitos: Spoon approximately 2 tablespoons of the bean and cheese mixture onto the center of each warm tortilla. Roll the tortilla tightly around the filling to form a cigar shape. If necessary, secure the rolled taquito with a toothpick to prevent unrolling during frying.
- Fry the Taquitos: Heat about 1/2 inch of neutral oil (such as vegetable or canola oil) in a skillet over medium-high heat until hot but not smoking. Carefully place the taquitos seam-side down in batches. Fry each side for about 2–3 minutes or until golden brown and crispy. Use tongs to turn the taquitos gently to ensure even frying. Drain on paper towels to remove excess oil.
- Serve: Serve the crispy bean and cheese taquitos hot with the chilled green chile sour cream sauce on the side for dipping. Enjoy as an appetizer, snack, or light meal.
Notes
- Warming tortillas before rolling prevents them from cracking.
- Adjust the amount of chili powder and cumin to taste for more or less spice.
- Use fresh oil for frying to ensure crispy taquitos and avoid off-flavors.
- Can substitute pepper Jack cheese with Monterey Jack or mild cheese if preferred.
- For a healthier option, bake the rolled taquitos at 425°F for 15–20 minutes, flipping halfway through.
- Remove toothpicks before serving to avoid choking hazard.
