Bean & Cheese Taquitos

Bean & cheese taquitos are the ultimate quick and satisfying dish that blends bold flavors with ease and convenience. These taquitos are crispy on the outside, creamy and cheesy on the inside, and spiced to perfection. They’re made with hearty black beans, zesty jalapeño, fresh cilantro, and warm spices like cumin and chili powder, all rolled into corn tortillas and baked or fried until golden and crunchy. Perfect for weeknight dinners, game-day snacks, or as a fun appetizer, these taquitos offer restaurant-quality flavor at home with pantry-friendly ingredients.

What makes this recipe a favorite is how effortlessly it comes together. The black beans provide protein and a creamy texture, while the Mexican blend cheese melts into a gooey, comforting layer. A touch of lime juice and hot sauce adds zing, and the spices give depth without overwhelming heat. Whether served with salsa, sour cream, or guacamole, these taquitos are a crowd-pleasing, kid-friendly option that’s easily made vegetarian. You can make a big batch ahead of time, freeze them, and reheat whenever cravings hit. This is a dependable, no-fuss recipe that turns humble ingredients into something truly crave-worthy.

Why You’ll Love This Recipe

Crispy, cheesy, and satisfying

The golden corn tortillas and melted cheese make for an unbeatable texture and flavor combo.

Bold, spiced flavor

Jalapeño, cumin, chili powder, and lime juice bring bright, layered taste to every bite.

Easy to prepare

With canned beans and everyday spices, this dish comes together quickly with minimal prep.

Kid- and freezer-friendly

These taquitos are great for picky eaters and can be frozen for future meals or snacks.

Versatile serving options

Serve them as appetizers, snacks, or a main dish with sides like rice, guacamole, or salad.

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Ingredients

Jalapeño pepper
Garlic
Lime juice
Hot sauce
All spice
Chili powder
Ground cumin
Salt
Canned black beans
Cilantro leaves
Scallions
Mexican blend cheese
Corn tortillas
Olive oil

Variations

• Add protein: Mix in shredded chicken or ground turkey for a meatier version.
• Make them vegan: Use dairy-free cheese and check that your tortillas are vegan-friendly.
• Try different beans: Pinto or refried beans work great if you don’t have black beans.
• Change the cheese: Try pepper jack, cheddar, or a smoky gouda for a twist.
• Add veggies: Finely chopped spinach, bell peppers, or corn can be added to the filling.

How to Make the Recipe

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a medium bowl, mash the black beans slightly using a fork or potato masher.

Step 3

Stir in jalapeño, garlic, lime juice, hot sauce, all spice, chili powder, cumin, and salt. Mix well.

Step 4

Add chopped cilantro, scallions, and Mexican cheese to the mixture and stir to combine.

Step 5

Warm the corn tortillas in the microwave wrapped in a damp paper towel, or on a skillet, until pliable.

Step 6

Spoon about 2 tablespoons of filling onto each tortilla and roll tightly.

Step 7

Place the taquitos seam-side down on the prepared baking sheet and brush lightly with olive oil.

Step 8

Bake for 15–20 minutes or until crispy and golden. Serve hot with dipping sauces of your choice.

Tips for Making the Recipe

• Warm tortillas before rolling to prevent cracking.
• Don’t overfill, or they may burst during baking.
• Press the seam side down to help them hold their shape.
• Bake on a wire rack for even crispness, or use an air fryer.
• Add a sprinkle of cheese on top before baking for an extra-cheesy finish.

How to Serve

Serve taquitos hot with sour cream, guacamole, or salsa for dipping. They’re also great with a side of Mexican rice, a fresh salad, or even as a taco night alternative. For parties or gatherings, arrange them on a platter with assorted toppings and dips for a DIY taquito bar.

Make Ahead and Storage

Storing Leftovers

Store any leftover taquitos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best texture.

Freezing

Freeze assembled, unbaked taquitos in a single layer on a tray. Once frozen, transfer to a freezer bag. Bake directly from frozen at 425°F for 20–25 minutes.

Reheating

Reheat refrigerated taquitos in a 375°F oven or toaster oven for 8–10 minutes until hot and crisp. Avoid microwaving if you want to retain crispness.

FAQs

Can I fry these taquitos instead of baking them?

Yes, pan-fry them in a little oil over medium heat until golden and crispy on all sides.

What if my tortillas crack when rolling?

Warm them thoroughly to soften before filling and rolling. You can also lightly steam them.

Can I make these in an air fryer?

Yes. Air fry at 400°F for 8–10 minutes, flipping halfway through.

Can I use flour tortillas?

You can, but the texture will be softer and more burrito-like than crispy.

What cheese works best?

A Mexican blend melts beautifully, but you can also use cheddar, Monterey Jack, or pepper jack.

How spicy are these taquitos?

They’re mildly spicy. Adjust jalapeño and hot sauce amounts to taste.

Can I make the filling ahead of time?

Yes, the filling can be made and refrigerated for up to 2 days before assembling.

Are these taquitos gluten-free?

Yes, as long as your corn tortillas are certified gluten-free.

Can I make these with refried beans?

Absolutely. They’ll have a smoother filling but still taste great.

Do I need to seal the taquitos with toothpicks?

No, as long as you place them seam-side down and brush with oil, they should stay rolled while baking.

Conclusion

Bean & cheese taquitos are a flavorful, comforting dish that combines crisp textures with warm, spicy, cheesy goodness. Perfect for casual meals, parties, or freezer-friendly meal prep, this recipe proves that simple ingredients can create bold, satisfying results. With endless variations and serving options, these taquitos are bound to become a staple in your kitchen. Whether enjoyed solo or shared with friends, they’re a crispy, craveable favorite that never disappoints.

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