Baked Bean and Cheese Taquitos
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My Baked Bean and Cheese Taquitos are quick, tasty, affordable, and made with minimal effort! They are the perfect solution to a crowd-pleasing snack or appetizer or a busy weeknight dinner option.
I love that these are baked instead of fried, not only from a nutritional standpoint but because the cleanup is easier, too—no messy oil splatters or dealing with hot oil and oil disposal!
If you love these, you’ll also want to make my Crispy Baked Beef Tacos, Sheet Pan Quesadillas, or these Shredded Beef Tacos!
Table Talk with Tawnie
After buying frozen taquitos week after week for my daughters, I figured it was time to make them better at home. (Good job, me!) I selfishly love taquitos too an figured they would be a great snack or easy dinner for the whole family. My husband said these are basically like mini bean an cheese burritos, an he’s not too far off, they’re just a bit crispier! Speaking of the crisp-factor, you can control the texture; bake them for a little less time if you prefer soft with a little crunch, or bake a couple minutes longer for crispiness!
If you’re in the mood for more Mexican-American food, try my Shrimp Tacos, Enchilada Soup, or this family favorite Chicken Enchilada Casserole.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Refried beans: Just one 15 oz. can goes a long way in this recipe! This is usually stocked in my pantry, so it’s always a handy recipe to bring together when I am having those “what should I make for dinner tonight” moments!
- Cheese: a good quality Mexican cheese blend is a good choice, or shred your own pepper jack or cheddar cheese.
- Sour cream: I like to add a little sour cream to the bean mixture for an extra creamy flavor.
- Taco seasoning: I use a packet of taco seasoning for convenience. Use your favorite blend or homemade.
- Tortillas: You can use corn or flour tortillas. For the flour tortillas, I use the 6-inch fajita-size tortillas.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine the bean mixture
Mixed together the refried beans, cheese, sour cream, hot sauce, taco seasoning, and salt.
Add to tortillas & roll
Feel free to use flour or corn here. Be sure to see the recipe card below for more tips on tortilla choice.
Bake until crispy!
Keep an eye on them, all ovens vary just a bit!
Make them pretty!
Add all of your favorite toppings and enjoy!
Expert Tips
- Brush or spray the tortillas lightly with oil before baking to mimic the crispiness of fried versions.
- Bake the bean and cheese taquitos on a wire rack placed over a baking sheet to allow hot air to circulate and ensure even crisping.
- Flip the taquitos halfway through baking to prevent sogginess on one side (I usually don’t do this, but I can be helpful!)
Variations
- Tortilla of choice: You can use corn tortillas for a traditional taste or flour tortillas for a softer texture.
- Add some diced green chiles to the bean & cheese mixture for a yummy flavor, and serve with tomatillo salsa.
- Buffalo style: add chicken and buffalo sauce to the bean & cheese mixture and dunk in ranch!
- Veggie: mix finely chopped sautéed veggies like bell peppers, onions, and zucchini into the refried beans.
Storage
- Fridge: Place cooled taquitos in an air-tight container and store in the fridge for 3-4 days.
- To freeze taquitos: Freeze Individually first, place cooled taquitos in a single layer on a baking sheet lined with parchment paper. Freeze them for 1–2 hours until solid to prevent them from sticking together. Once frozen, transfer to a freezer-safe, airtight bag or container. Label them with the date and store for up to 3 months.
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Baked Bean and Cheese Taquitos
Ingredients
- 1, 15 oz. can refried beans
- 1 1/2 – 2 cups shredded cheese (Mexican cheese blend, cheddar, or pepper jack)
- 2 Tbsp. sour cream
- 2 tsp. taco seasoning
- 2 tsp. hot sauce
- 1/2 tsp. kosher salt, plus more for sprinkling on the tops
- 14, 6-inch flour or corn tortillas
- cooking spray or avocado oil
- Topping ideas: shredded lettuce, guacamole, sour cream, diced tomatoes, limes, fresh cilantro
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425°F. Line 2 baking sheets with foil and lightly coat with nonstick spray. Set aside. *Tawnie's tip: you can place a wire rack over the baking sheet to allow hot air to circulate and ensure even crisping. Just be sure to lightly spray the rack too so they don't stick.
- Mix the beans, cheese, sour cream, taco seasoning, hot sauce, and salt in a medium-sized mixing bowl.1, 15 oz. can refried beans, 1 1/2 – 2 cups shredded cheese (Mexican cheese blend, cheddar, or pepper jack), 2 Tbsp. sour cream, 2 tsp. taco seasoning, 2 tsp. hot sauce, 1/2 tsp. kosher salt, plus more for sprinkling on the tops
- Flour tortillas: If they are cold from the fridge, you can warm them in the microwave for a few seconds to make them easier to roll. Then place about 2 Tbsp. of filling on the lower third of the tortilla and spread it out, keeping it about 1 inch from the edges so it won’t ooze out. Roll the tortillas up and place seam side down on the baking sheet. They can touch each other it will be OK.
- Corn tortillas: microwave a few tortillas at a time wrapped between slightly damp paper towels until pliable, about 20 seconds. Repeat the same process for filling and rolling.14, 6-inch flour or corn tortillas
- Brush the tops of the tortillas lightly with avocado oil or spray with cooking spray. Sprinkle each taquito with a little salt. Bake for 10-15 minutes or until they are crispy and begin to get golden brown. Keep an eye on them, the edges like to crisp up fast!cooking spray or avocado oil
- Serve with desired toppings: shredded lettuce, guacamole, sour cream, diced tomatoes. These are really good with the sauce from my Sheet Pan Quesaillas!Topping ideas: shredded lettuce, guacamole, sour cream, diced tomatoes, limes, fresh cilantro
Video
Notes
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- Fridge: Place cooled taquitos in an air-tight container and store in the fridge for 3-4 days.
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- To freeze taquitos: Freeze Individually first, place cooled taquitos in a single layer on a baking sheet lined with parchment paper. Freeze them for 1–2 hours until solid to prevent them from sticking together. Once frozen, transfer to a freezer-safe, airtight bag or container. Label them with the date and store for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Sierra Ashleigh Photography.
