Baked Bean and Cheese Taquitos

Baked bean and cheese taquitos made with seasoned refried beans and gooey melted cheese. Perfect for a quick meal, snack, or party appetizer!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings taquitos

Calories 247kcal

Author Tawnie Graham of Kroll's Korner

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

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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

- 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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