Description
Crispy, flavorful Bean & Cheese Taquitos filled with seasoned refried beans and melted cheese, fried to golden perfection and served with a zesty Green Chile Sour Cream Sauce. This easy-to-make Mexican-inspired dish is perfect as a snack or a light meal.
Ingredients
Scale
Taquitos
- 1 (16-oz.) can refried beans
- 1/2 cup shredded pepper Jack cheese (about 2 oz.)
- 2 tsp chili powder
- 1 tsp ground cumin
- 12 small corn or flour tortillas
- 1 cup shredded cheddar cheese (about 4 oz.)
- Neutral oil, for frying (such as vegetable or canola oil)
Green Chile Sour Cream Sauce
- 1 (4-oz.) can green chiles, drained
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 Tbsp fresh lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the bean mixture: In a large bowl, combine the refried beans, shredded pepper Jack cheese, chili powder, and ground cumin. Mix well until all ingredients are thoroughly incorporated.
- Warm the tortillas: Place the tortillas on a heatproof plate and cover them with a damp paper towel. Microwave for about 15 seconds to make them pliable and easy to roll.
- Fill and roll the tortillas: Place about 2 tablespoons of the bean mixture in the center of each warmed tortilla. Sprinkle with shredded cheddar cheese on top. Tightly roll up each tortilla to encase the filling completely.
- Heat the oil: Pour neutral oil into a large, high-sided skillet to a depth of about 1/2 inch. Heat the oil over medium heat until shimmering and hot, around 350°F (use an instant-read thermometer to check).
- Fry the taquitos: Working in batches, carefully place the rolled tortillas seam side down into the hot oil. Fry for 2 to 3 minutes until golden brown (flour tortillas may take 4 to 5 minutes). Flip and fry the other side for 1 to 2 minutes more until golden and crispy. Use tongs to transfer them to a paper towel-lined plate to drain excess oil. Repeat with the remaining taquitos, adjusting the heat to maintain the oil temperature.
- Make the green chile sour cream sauce: In a medium bowl, combine the drained green chiles, sour cream, chopped cilantro, minced garlic, and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste. Stir well to combine.
- Serve: Serve the taquitos warm accompanied by the green chile sour cream sauce for dipping.
- Make ahead tip: The sour cream sauce can be made up to one day in advance. Store it in an airtight container in the refrigerator until ready to use.
Notes
- For extra crispiness, make sure the oil is hot enough before frying, but not smoking.
- You can use either corn or flour tortillas, but cooking times will vary slightly.
- Leftover taquitos can be kept in the refrigerator and reheated in the oven or air fryer to retain crispness.
- Adjust the chili powder and cumin to taste for preferred spice level.
- If you prefer baking, brush the rolled taquitos with oil and bake at 425°F for 15-20 minutes, turning halfway.
Nutrition
- Serving Size: 2 taquitos
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg
