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Crispy Baked Bean and Cheese Taquitos Recipe

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4.2 from 5 reviews

Crispy Baked Bean and Cheese Taquitos, also known as Tacos Dorados, are a deliciously crunchy Mexican-inspired snack or meal. Made with corn tortillas filled with a flavorful mixture of black beans, sautéed onions, pickled jalapeños, and melted Monterey Jack or Oaxaca cheese, these taquitos are baked to perfection for a healthier alternative to traditional frying. Perfect as a party appetizer or a satisfying main dish served with crema, salsa, and guacamole.

Ingredients

Taquitos

  • 15-20 corn tortillas
  • 1 medium onion (yellow, white, or red, diced)
  • 2-4 tbsp pickled jalapeños (minced, depending on preferred spice level)
  • 1 2/3 cup cooked black beans (or 1 14-ounce can, drained)
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • 1/2 tsp chile de Coban powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Vegetable oil (baking spray or neutral oil to brush)

To Serve

  • Crema or sour cream
  • Salsa
  • Diced jalapeño
  • Guacamole
  • Cilantro
  • Lime juice

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with foil, which holds up better than parchment at high temperatures.
  2. Warm Tortillas: Wrap the tortillas in a clean, damp kitchen towel and microwave them in short 15-second bursts until warm and pliable. This prevents breaking when rolling.
  3. Prepare Ingredients: Finely dice the onion and mince the pickled jalapeños to the desired spice preference.
  4. Mix Filling: In a large bowl, combine the black beans, diced onion, and minced jalapeños. Add chile de Coban powder, ground cumin, garlic powder, and salt.
  5. Mash Beans: Use a potato masher to partially mash the beans until the mixture holds together. Alternatively, pulse several times in a food processor; the mixture should be chunky but cohesive.
  6. Add Cheese: Fold in the shredded cheese until evenly combined with the bean mixture.
  7. Assemble Taquitos: Lay a warm tortilla flat, then place 1-2 tablespoons of the filling in a line on one side. Roll the tortilla around the filling, making sure it is tight enough to hold but not so tight that it bursts during baking.
  8. Arrange on Baking Sheet: Place each rolled taquito seam-side down on the prepared baking sheet to help keep them closed while baking.
  9. Secure if Needed: If slack in the taquitos causes them to unroll, use toothpicks soaked in water to hold them shut and prevent burning.
  10. Oil Coating: Brush or spray the taquitos generously with vegetable oil, coating all sides without pooling oil on the pan.
  11. Bake: Bake in the preheated oven for 15-18 minutes until golden brown and crispy.
  12. Serve: Serve hot with crema, salsa, diced jalapeños, guacamole, cilantro, and lime juice as desired.
  13. Freeze for Later: Allow cooked taquitos to cool fully, then freeze them on a sheet pan not touching. Once frozen, transfer to a freezer-safe container and store up to 1 month.
  14. Reheat From Frozen: Reheat frozen taquitos in a 400°F (200°C) oven on a baking sheet for 10-12 minutes until heated through and crispy.

Notes

  • Warming the tortillas prevents cracking during rolling.
  • Use a potato masher or food processor to ensure the filling binds well but remains chunky.
  • Adjust jalapeño quantity to control heat level.
  • Soaking toothpicks in water prevents them from burning in the oven if used to hold taquitos closed.
  • Foil is preferred over parchment for baking at high temperatures to avoid burning.
  • Freeze cooked taquitos for convenient make-ahead options.
  • Reheat in the oven rather than microwave to maintain crispiness.

Find it online: https://miracooking.com/crispy-baked-bean-and-cheese-taquitos-recipe/