Bean and Cheese Taquitos (4 Ingredients)

These bean and cheese taquitos are just delicious, and they only use 4 ingredients! They’re super easy to throw together with simple ingredients, making them a perfect Mexican dinner, lunch, snack, or appetizer. The optional avocado salsa ties it all together! Vegetarian and easy to make vegan.

Why This Recipe Is So Good

• These easy taquitos have perfectly crispy tortillas filled with warm, rich beans and melty cheese.
• This recipe is unbelievably easy and cheap with just 4 simple ingredients and is great to whip up for a fast dinner.
• These taquitos are the perfect healthy way to get your Mexican fix. Basically a rolled-up, crispy taco, taquitos are a simple way to feed your family’s craving for Mexican.
• The flavorful avocado salsa and crema drizzle are totally optional but tie everything together beautifully.

Chef’s Tips

• Lightly steaming the tortillas with a damp paper towel in the microwave makes them so much easier to roll. If they’re still cracking as you roll them, microwave them again.
• To make the bean and cheese taquitos vegan, use shredded vegan cheese. The sour cream is optional anyway, so you can skip it altogether, or use a vegan sour cream.
• If you have leftover taquitos, you can freeze them and reheat them in the oven or air fryer. The microwave will work, too, but they won’t get that delicious crisp texture in the microwave.

More Tasty Vegetarian & Healthy Recipes

• Whole30 Dinners
• Easy Whole30 Recipes
• Whole30 Meal Plan
• White Bean Chili
• Vegan Chili
• Cottage Cheese Alfredo
• Vegan Pumpkin Pie
• Vegetarian Stuffed Mushrooms

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5 from 2 votes

Bean and Cheese Taquitos

Prep:10 minutes minutes

Cook:25 minutes minutes

These bean and cheese taquitos are just delicious, and they only use 4 ingredients! They’re super easy to throw together with simple ingredients, making them a perfect Mexican dinner, lunch, snack, or appetizer. The optional avocado salsa ties it all together! Vegetarian and easy to make vegan.

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14 taquitos

Ingredients

For the Taquitos

• ▢ 14 corn tortillas
• ▢ 1 16-ounce can refried beans
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon salt
• ▢ 1 ½ cup Mexican blend shredded cheese
• ▢ avocado oil for frying

For the Avocado Salsa (Optional)

• ▢ 1 avocado
• ▢ ½ tablespoon white vinegar
• ▢ 2 tablespoons cilantro
• ▢ 2 tablespoons onion chopped
• ▢ 6 tablespoons water

Additional Toppings (Optional)

• ▢ pico de gallo
• ▢ ½ cup crema or sour cream

Equipment

• Baking sheet
• Medium skillet
• Oven or air fryer
• Plastic sandwich bags or piping bags (for drizzling toppings)
• Scissors

Instructions 

For the Taquitos

• Preheat oven (or air fryer) to 400° Fahrenheit.
• Wrap stack of tortillas in damp paper towel and microwave approximately 1 minute.
• Season refried beans with cumin and salt, and combine thoroughly.
• Remove tortillas from microwave. On each tortilla, spread 1 ½ tablespoons refried beans just below the center, to make rolling easier. Sprinkle 1 ½ tablespoon cheese on top of beans.
• Roll taquito tightly and set on baking sheet. Repeat with all tortillas.
• In medium frying pan, heat avocado oil over medium-high heat.
• When oil is hot, place taquitos 4 at a time, seam side down, in pan. Flip taquitos frequently for a few minutes or until golden brown on all sides. Seam should be "glued" down. When finished, transfer taquitos to plate and add more oil to pan before lightly frying next batch. Repeat until all taquitos have been sealed.
• When all taquitos have been lightly fried and sealed, place baking sheet in preheated oven. Cook 15 to 20 minutes, until heated through and melty.

  For the air fryer (instead of the oven), place taquitos in basket or on racks in one even layer, not touching or overlapping. Work in batches as needed. Cook each batch 12 to 15 minutes, until heated through and melty.

For the Avocado Salsa (Optional)

• Blend avocado, white vinegar, cilantro, chopped onion, and water together until mostly smooth.

To Serve

• Place taquitos on a platter or plates. Spoon pico de gallo on top of taquitos.
• Scoop avocado salsa into one plastic sandwich bag and crema into another. Seal bags and snip off one bottom corner from each. Use as piping bags to drizzle the sauces on the taquitos. Serve additional avocado salsa on the side, if desired.
• Serve taquitos hot.

Notes

• For vegan: Use vegan shredded cheese. Use vegan sour cream or skip it (and the crema) altogether.

 

Recipe yields 14 taquitos. Nutritional values shown reflect the information for one taquito, without avocado salsa, crema/sour cream, or pico de gallo. Macros may vary slightly depending on specific brands of ingredients used. Bed of shredded lettuce shown in photos is for garnish.

Nutrition Information

Serving Size: 1taquito, Calories: 503kcal, Protein: 19g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 1082mg, Potassium: 445mg, Total Carbs: 55g, Fiber: 12g, Sugar: 4g, Net Carbs: 43g, Vitamin A: 555IU, Vitamin C: 5mg, Calcium: 360mg, Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik