Description
These crispy bean and cheese taquitos are the perfect quick snack or easy weeknight dinner. They’re crunchy on the outside and filled with warm, cheesy goodness on the inside. Serve with your favorite salsa, guacamole, or sour cream for a tasty, satisfying bite every time.
Ingredients
Units
Scale
- 1 can (15 oz) refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp chili powder (optional)
- 12 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Salt, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the refried beans, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, and chili powder (if using). Mix well.
- Warm the tortillas in the microwave for about 20–30 seconds to make them pliable.
- Spoon 2–3 tablespoons of the bean and cheese mixture onto each tortilla and roll it up tightly into a taquito.
- Place the taquitos seam-side down on the baking sheet. Lightly spray or brush the tops with oil and sprinkle with a pinch of salt.
- Bake for 15–20 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy with salsa, sour cream, or guacamo
Notes
- You can use corn tortillas for a more traditional version or flour tortillas for a softer texture.
- Add finely chopped jalapeños or green chilies for a spicy kick.
- These freeze well! Make a big batch and reheat in the oven or air fryer.
Nutrition
- Calories: 160
- Sugar: 1g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg