Black bean and cheese taquitos are the perfect game day appetizer. These crispy filled tortillas are a breeze to make.
Ok. Taquitos are now my new favorite party appetizer.
They are like a combination of enchiladas and hard shell tacos, my two favorite foods. Also, they are a cinch to make and can be made in advance.
Actually, I might just make it part of my meal plan. I think they would go great with a bowl of my spicy Mexican corn soup.
That’s an easy peasy dinner idea right there!
Taquitos are rolled corn tortillas containing a filling and then fried. In this case, these vegetarian taquitos are filled with a tasty bean and cheese mixture, but they are baked not fried.
Because they use corn tortillas, taquitos are a gluten free snack too. I also happen to find smaller “street taco” sized corn tortillas.
I prefer these because they are more appetizer sized and you can get a few more than 10 out of the filling recipe.
How to Make Taquitos
To make them, you first have to mix up the bean filling. This recipe uses canned beans, but you can cook your own as well.
Then add the spices, garlic, green onions, fresh lime juice and cilantro. Much of the spicy flavor comes from the addition of fresh jalapeño and your favorite hot sauce.
You can always adjust the amount of these two ingredients based on preference.
I like to give the filling a good mash with a wooden spoon to crush up some of the beans.
Once the filling is made, add some to the center of a warmed corn tortilla, sprinkle with Mexican blend cheese and roll tightly.
Place them seam side down on a baking sheet, brush with oil on the tops and sides and bake until crispy and golden.
(Don’t skip warming the tortillas or brushing with oil! This will lead to cracking.)
What to Serve with Taquitos
These bean and cheese taquitos taste pretty darn good on their own but let’s not be boring.
I have one more suggestion- because you know how I love good food presentation.
You can make it look pretty by serving them on a bed of shredded lettuce and sprinkling some crumbled cotija and pico de gallo over the top of the taquitos.
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