Bean and cheese taquitos are crispy, golden rolled tortillas filled with creamy refried beans and melted cheese—simple, satisfying, and full of flavor. Baked or fried, these taquitos make a perfect appetizer, lunch, or weeknight dinner the whole family will love.
Why You’ll Love This Recipe
These taquitos are quick to make, use pantry staples, and can be customized to your taste. They’re freezer-friendly, kid-approved, and great for dipping into salsa, guacamole, or sour cream. Whether you bake them for a lighter version or fry them for extra crunch, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn tortillas
- Refried beans (canned or homemade)
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Olive oil or cooking spray (for baking)
- Salt, pepper, optional cumin or chili powder for extra flavor
Optional toppings/dips:
- Salsa
- Guacamole
- Sour cream
- Hot sauce
- Shredded lettuce or pico de gallo
Directions
- Preheat oven to 425°F (220°C) or heat oil in a skillet for frying.
- Warm the tortillas slightly (in a skillet or microwave wrapped in a damp towel) to prevent cracking.
- Spread 1–2 tablespoons of refried beans onto the center of each tortilla. Sprinkle with cheese.
- Roll each tortilla tightly into a log and place seam-side down on a baking sheet or in hot oil.
- To bake: Brush or spray with oil, then bake for 15–20 minutes, flipping once, until golden and crisp.
- To fry: Fry in hot oil (about 350°F) for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve hot with your favorite dips and toppings.
Servings and timing
Makes about 10–12 taquitos
Prep time: 15 minutes
Cook time: 15–20 minutes (baked) or 10 minutes (fried)
Total time: approximately 30 minutes
Variations
- Spicy Bean Taquitos: Mix chopped jalapeños or chipotle peppers into the beans.
- Vegan Version: Use vegan cheese and oil-based refried beans.
- Add Protein: Add shredded chicken or beef with the beans and cheese.
- Gluten-Free: Use certified gluten-free corn tortillas.
- Breakfast Taquitos: Add scrambled eggs to the filling and serve with salsa verde.
storage/reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for 10–12 minutes or air fry at 350°F for 5–6 minutes until crispy. They can also be frozen before or after baking—reheat from frozen in the oven at 400°F for 15–20 minutes.
FAQs
Can I use flour tortillas instead of corn?
Yes, but corn is more traditional. Flour tortillas will be softer and may not crisp up the same unless fried.
How do I keep them from unrolling?
Place them seam-side down while baking or frying, and roll tightly. You can also secure them with toothpicks for frying.
Can I make these ahead of time?
Absolutely—assemble and refrigerate or freeze before cooking. Great for meal prep!
Are these taquitos spicy?
Not unless you add spicy ingredients. Keep it mild or kick it up with hot sauce or spicy beans.
What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend are ideal. Use what melts well and pairs with beans.
Can I air fry them?
Yes! Air fry at 375°F for about 7–9 minutes, flipping halfway through, until golden and crispy.
Do I need to grease the pan when baking?
A light coating of oil or cooking spray helps get them crispy and prevents sticking.
What beans should I use?
Refried pinto or black beans work best. Seasoned or homemade adds extra flavor.
Can I use leftover beans?
Absolutely! Just mash them slightly so they spread easily and stay inside the tortilla.
What dips go best with these?
Sour cream, guacamole, salsa, queso dip, or even ranch dressing all pair well.
Conclusion
Bean and cheese taquitos are a quick, flavorful favorite that never disappoints. Whether baked, fried, or air-fried, they’re easy to make, easy to customize, and perfect for feeding a crowd or prepping ahead. Crispy on the outside, melty on the inside—these taquitos hit the spot every time.
Print
Bean & Cheese Taquitos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 taquitos
- Category: Snack, Dinner
- Method: Baking or Frying
- Cuisine: Mexican-Inspired
Description
These bean and cheese taquitos are crispy, flavorful, and super simple to make. Rolled up with refried beans and melty cheese, then baked or fried to golden perfection, they’re great for dipping in salsa, guacamole, or sour cream. Perfect for a quick weeknight meal or make-ahead freezer snack!
Ingredients
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1 1/2 cups refried beans (canned or homemade)
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1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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1/2 tsp cumin
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1/2 tsp garlic powder
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1/4 tsp chili powder (optional)
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Salt to taste
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10 small corn or flour tortillas
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Cooking spray or oil, for baking or frying
Instructions
To Assemble:
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Preheat oven to 425°F (220°C) or heat oil in a skillet if frying.
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Warm tortillas in the microwave (wrapped in a damp paper towel) for 30 seconds so they’re pliable.
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In a bowl, mix refried beans, cheese, and spices until combined.
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Spoon about 2 tablespoons of the bean mixture onto the bottom third of each tortilla and roll tightly.
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Place seam-side down on a baking sheet lined with parchment paper.
To Bake: 6. Lightly spray taquitos with cooking spray or brush with oil. 7. Bake for 15–18 minutes, flipping halfway through, until golden and crispy.
To Fry: 6. Heat about 1/2 inch oil in a skillet over medium heat. 7. Fry taquitos in batches, seam-side down first, for 2–3 minutes per side until golden brown. Drain on paper towels.
Notes
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Make them spicy by adding chopped jalapeños or hot sauce to the filling.
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Freeze before or after baking — reheat in the oven or air fryer for a crispy finish.
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Great with guacamole, sour cream, or salsa verde for dipping.