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Cheesy Taquitos with Refried Beans and Salsa

Cheesy Taquitos with Refried Beans and Salsa

Chatting About Cheesy Taquitos (Yep, Again)

Okay, so I know I’ve probably gushed about these before, but honestly, Cheesy Taquitos with Refried Beans and Salsa are the sort of thing I whip up when I need something comforting, a little bit messy, and—let’s be real—ridiculously cheesy. The first time I made these, I was actually trying to clean out my fridge and, surprise, found a sad little hunk of cheddar and half a can of refried beans. They say necessity is the mother of invention, right? Plus, the dog got a lick of cheese off the counter when I wasn’t looking, so that’s basically family-approved.

Why You’ll Love This (Or At Least Find It Handy)

I make this when I want to keep people happy without fancy ingredients. My family goes crazy for this because it’s crunchy, cheesy, and you get to dip things (dipping is half the fun, if you ask me). Oh, and if you accidentally break a taquito before frying, just call it a “nacho stick”—no one complains. Sometimes I get annoyed at rolling these when the tortillas crack, but honestly, after the first batch, you get the hang of it. Plus, it’s way easier to eat with your hands, which is great for movie night or, you know, standing at the kitchen counter while pretending you’re only having one.

So, What’s Actually in These?

  • About 10 small corn tortillas (flour works in a pinch, but Grandma always insisted on Mission corn tortillas—honestly, most brands are fine)
  • 1 cup refried beans (I use canned unless I’m feeling ambitious; I’ve subbed black bean refritos when that’s all I had)
  • 1 to 1.5 cups shredded cheese—cheddar, Monterey Jack, or even a pre-shredded Mexican blend if you’re pressed for time
  • ½ teaspoon cumin (sometimes I skip this if I can’t find it in the spice chaos—no biggie)
  • Pinch of chili powder or smoked paprika (optional, but I sort of love the extra kick)
  • Oil for frying—vegetable oil, canola, or whatever’s in the cupboard, really
  • 1 cup salsa, for serving (homemade, jarred, or I’ve used Herdez salsa casera which is surprisingly good)
  • Optional: sour cream, guacamole, sliced jalapeños—go wild

Making Taquitos: The Kinda-Sort-Of Step-By-Step

  1. Warm up those tortillas: Seriously, don’t skip this, or they’ll crack and you’ll curse my name. I just stack them and microwave for 30 seconds wrapped in a damp paper towel. Or, if you’re feeling fancy, warm them quickly in a skillet; either way, they need to be bendy.
  2. Mix beans, cheese & spices: In a bowl, mash your refried beans (if they’re super thick, a splash of water helps) with the cheese, cumin, and chili powder. This is where I usually sneak a taste—sometimes too much, so watch out.
  3. Assemble: Spoon a generous tablespoon of bean-cheese mixture down the center of each tortilla. Don’t overstuff—trust me, I always think more is better and then… bean explosion.
  4. Roll ’em up: Roll tortillas tightly and place seam-side down. If they don’t stay put, stick a toothpick in (or just hold them together until they hit the hot oil).
  5. Fry: Heat about ½ inch of oil in a skillet (medium heat—hot, but not smoking, because burnt taquitos are a tragedy). Fry taquitos in batches, turning gently, until golden and crisp all over. This only takes 2-3 minutes per side. If one opens up, just eat that one yourself—chef's privilege, right?
  6. Drain & serve: Move to a plate lined with paper towels. Let them cool for a second—burned tongues are no fun. Serve with salsa (and all the other fixings you like).

Random Notes I’ve Learned (Mostly The Hard Way)

  • If your tortillas keep cracking, they’re either too cold or too old. Actually, I find it works better if I buy fresh ones, but sometimes you just have to use what’s left in the pantry.
  • I used to think you had to deep fry, but shallow pan frying is way less fussy.
  • Making your own salsa is great, but if you’re running behind (story of my life), just grab a good jarred version—no shame.
  • Tried baking these once when I was feeling healthy, but honestly, they didn’t get nearly as crispy. Still edible, but not my favorite.

Taquito Experiments (And Slight Fails)

  • I swapped in sweet potato mash instead of beans once—actually, it was surprisingly tasty, but my kids were less enthusiastic.
  • Sometimes I add shredded chicken or leftover pulled pork. That makes these more of a meal than a snack.
  • Once I tried zucchini slices. Let’s just say that was a soggy disappointment and leave it at that.

Do You Need Special Equipment?

You don’t really. A skillet works fine for frying. Honestly, I’ve even used one of those random nonstick pans from the back of the cupboard. If you don’t have tongs, two forks do the trick; just be careful with the hot oil. And if you’re really in a bind, you can bake these at 425°F for about 15 minutes—just brush them with oil first, but remember, they won’t get that same crunch.

Cheesy Taquitos with Refried Beans and Salsa

Storing Leftovers (But Will You Even Have Any?)

Store leftovers in an airtight container in the fridge for up to 3 days. They reheat surprisingly well in the oven (about 10 minutes at 350°F). Though honestly, in my house it never lasts more than a day! I think they taste even better the next day, but maybe that’s just me.

How I Like To Serve ’Em (And, Apparently, Everyone Else)

I pile them on a big platter with a bowl of salsa in the middle. If it’s a party, I’ll do a few different salsas (sometimes I sneak in homemade guacamole too). My cousin dips them in sour cream and hot sauce—that’s become a bit of a tradition. And, if we’re feeling wild, we eat them straight from the pan (careful, though!).

Things I’ve Messed Up (So You Don’t Have To)

  • I once tried rushing the frying step and regretted it because the insides got warm but didn’t melt fully. Take your time!
  • Don’t overstuff—really. It’s tempting, but they’ll just burst open and you end up with cheesy oil soup (not a good look).
  • If you forget to warm the tortillas, you’ll know immediately. They crack, the filling escapes, and you start doubting life choices. Warm them up, please.

Real-Life FAQ (Because People Actually Ask)

  • Can I make these ahead? You bet. I roll them up, cover, and keep in the fridge for a few hours before frying. Actually, they hold together even better this way.
  • Can I freeze them? Sure thing; just let them cool, then freeze in a bag. To reheat: bake straight form frozen at 400°F for about 20 minutes. Don’t microwave—unless you like soggy sad taquitos (I don’t judge).
  • Is there a gluten-free version? Yep, just double check your corn tortillas are gluten free (most are, but read the label).
  • Any way to make them less greasy? Absolutely—drain well on paper towels, and maybe use a rack if you’ve got one. Or try the baked version, though see above about them not being quite as crispy.
  • Can I use a different cheese? Oh yes. Pepper Jack is great if you like heat, or even mozzarella if that’s all you have (though it’s a bit bland, in my humble opinion).

So, there you go. Cheesy taquitos with refried beans and salsa—my comfort food in a nutshell, and the perfect excuse to eat with your hands. Just don’t blame me if you eat the whole batch before anyone else gets home.

★★★★★ 4.20 from 122 ratings

Cheesy Taquitos with Refried Beans and Salsa

yield: 4 servings
prep: 15 mins
cook: 20 mins
total: 35 mins
Crispy baked taquitos filled with a cheesy refried bean mixture, served with fresh salsa. A quick and delicious Mexican-inspired meal perfect for dinner or a snack.
Cheesy Taquitos with Refried Beans and Salsa

Ingredients

  • 8 small flour tortillas
  • 1 ½ cups refried beans
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 1 cup salsa, for serving
  • Cooking spray or 2 tablespoons vegetable oil

Instructions

  1. 1
    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 2
    In a medium bowl, mix together the refried beans, cheddar cheese, Monterey Jack cheese, ground cumin, chili powder, and garlic powder until well combined.
  3. 3
    Spoon about 2 tablespoons of the bean and cheese mixture onto each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet.
  4. 4
    Lightly spray or brush the taquitos with cooking spray or vegetable oil.
  5. 5
    Bake for 18-20 minutes, or until the taquitos are golden and crispy.
  6. 6
    Serve hot with salsa on the side for dipping.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 320 caloriescal
Protein: 12gg
Fat: 13gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 38gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

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.

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