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Plate of bean and cheese taquitos with limes and served with pico de gallo and avocado

Bean and Cheese Taquitos

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.
Course Main Course
Cuisine Mexican, vegetarian
Keyword easy snack, meatless, taco tuesday
Prep Time 10 minutes
Cook Time 25 minutes
Servings 14 taquitos
Calories 503kcal
Cost $10


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


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


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.


  • 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.


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