This post may contain affiliate links. Please read our disclosure policy.
These bean and cheese taquitos are crispy, cheesy, and packed with flavor thanks to a smoky chipotle bean filling and gooey pepper jack cheese. They make the best snack, appetizer, or easy weeknight dinner!
A Note from Isabel
Growing up, beans were always a staple in our house. My mom and dad would have a fresh pot going or leftovers tucked in the fridge, and we’d turn them into everything from nachos and bean and cheese burritos, to bean tostadas on homemade tostada shells and enfrijoladas. These taquitos are just another way we found to stretch those beans into something fun and delicious.
The key is to not let the filling be bland. I load up the beans with chipotles in adobo and a few simple seasonings so every bite has that smoky, savory kick. Add some melty cheese, roll them up in warm tortillas, and fry, bake, or air fry them until crispy. Easy, flavorful, and so satisfying.
Ingredients You’ll Need
- White onion: Adds some sweetness and depth.
- Pinto beans and cooking liquid: I like to make my own refried beans so I can better control the flavor and texture, so for this recipe, I used my homemade pinto beans. You can also use canned pinto or black beans or canned refried beans for extra convenience. Just be sure to save the liquid in the cans. That adds flavor!
- Chipotle peppers plus adobo sauce: This adds some smoky heat and tons of flavor. You can adjust the spice level by adding more or less depending on your heat preference.
- Seasonings: Salt, garlic powder, smoked paprika, and cumin for that extra savory punch.
- Shredded cheese: I used pepperjack cheese for a little spice, but feel free to use your favorite cheese. I recommend buying block cheese and shredding it by hand for the best gooey and melty consistency.
- Corn tortillas: You’ll need 24 corn tortillas. I recommend using tortillas that are high-quality and sturdy so they hold up to the filling and don’t crack when rolled.
- Toppings: Taquitos are great on their own, but toppings really bring them to the next level. I like to add toppings like shredded lettuce, sour cream or Mexican crema, roasted tomato salsa or salsa verde, and cotija cheese.
How to Make Bean and Cheese Taquitos
Make the filling. Heat olive oil in a skillet over medium heat. Add onions and cook until softened, about 5 minutes. Stir in beans, liquid, chipotles, adobo sauce, and seasonings. Cook for 3-4 minutes, then mash until mostly smooth (leave a few chunks for texture).
Assemble. Spread about 1 tablespoon of bean mixture and 1 tablespoon of cheese on each warm tortilla. Roll tightly and secure with a toothpick.
Cook the taquitos. Fry them in hot oil until golden and crispy, bake at 450°F for 15-17 minutes, or air fry at 400°F for about 10 minutes, flipping halfway through.
Serve. Remove toothpicks and pile on your favorite toppings.
Recipe Tips
- Prevent breakage. To keep the corn tortillas from cracking during assembly, make sure to warm them up so they become soft and pliable. You can warm tortillas in the microwave, on a skillet, or on a comal. Keep them warm and pliable while you assemble the taquitos by keeping them in a tortilla warmer or a zip-lock plastic bag.
- Seam side down. Whether frying, baking, or air-frying, always cook taquitos seam side down first so they stay rolled.
- Adjust the consistency. I used homemade pinto beans along with their cooking liquid. If using canned beans, you may need to add ¼ cup of extra broth or water to thin out the bean mixture.
Variations
- Add protein. You can make these taquitos extra hearty by adding shredded chicken, ground beef like in my ground beef tacos, or chorizo.
- Add more vegetables. Sauté jalapeños, poblanos, or bell peppers with the onions.
- Adjust the spice. To keep this recipe mild without sacrificing flavor, replace the chopped chipotle peppers with just adobo sauce. To add more spice, add 1-2 extra chipotles or a pinch of cayenne pepper.
- Swap the chipotles. Want a tangy flavor instead? Use 2 pickled jalapeños and the pickle brine instead of chipotles.
- Use different beans. Pinto, black, or even refried beans all work.
Suggested Toppings
These taquitos are great on their own, but toppings make them next-level. Here are a few of my favorites:
- Shredded lettuce
- Chopped cilantro
- Mexican crema or sour cream
- Pico de gallo
- Guacamole or guacamole salsa
- Cotija cheese, queso fresco, or more shredded cheese
- Your favorite salsa (take a look at all my salsa recipes!)
Frequently Asked Questions
Pinto beans are my go-to, but black beans or canned refried beans are also great options.
Warm them first and keep them in a tortilla warmer or a zip-lock plastic bag so they stay soft while you roll and assemble them. Cover the ones that you’ve rolled with a kitchen towel to prevent them from drying out while you assemble the rest.
Round out the meal with sides like authentic Mexican rice, cilantro lime rice, calabacitas, or Mexican potatoes.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to a week.
To reheat, bake at 350°F for 10–15 minutes or air fry at 390°F for 5–6 minutes until warm and crispy again.
More Mexican Recipes
Bean and Cheese Taquitos
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 cups pinto beans (with a little cooking liquid), homemade or canned
- 2 chipotle peppers in adobo, plus 2 tablespoons of adobo sauce
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ smoked paprika
- ¼ teaspoon ground cumin
- 24 corn tortillas
- 1 ½ – 2 cups shredded pepper jack cheese
- Optional toppings for serving: pico de gallo, sour cream or Mexican crema, salsa or hot sauce, shredded lettuce, cotjia cheese, guacamole
Instructions
- Heat the olive oil in a large skillet over medium heat and add in the onions. Cook for about 5 minutes until softened and translucent.
- Add the pinto beans and their cooking liquid, chipotle peppers in adobo sauce, salt, garlic powder, smoked paprika, and cumin, and stir to combine. Cook for an additional 3-4 minutes to combine all the flavors.
- Using a hand masher, mash the bean mixture until it’s smooth with some chunks. If the beans are too liquidy, keep cooking them until the liquid reduces. If they’re too runny, the beans may ooze out of the taquitos.
- Warm the corn tortillas in a nonstick skillet, microwave, or comal and store in a tortilla warmer as you assemble the taquitos.
- Pour 1 heaping tablespoon of the bean mixture onto the corn tortilla and sprinkle 1 tablespoon of shredded cheese on top. Roll tightly and secure the seams with a toothpick.
- To fry: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches ¼ of the way up the taquitos. Heat the oil over medium-high heat to 350°F. Cooking in batches, add 3-4 taquitos and fry for about 1-2 minutes, flipping halfway through, until golden brown. Transfer them to a large plate or baking sheet lined with paper towels to soak up any excess oil.To bake: Preheat the oven to 450°F. Place the taquitos on a large baking sheet covered with parchment paper. Generously brush or spray the tops with cooking oil, and bake for 15-17 minutes on the bottom rack or until they're crispy and golden brown.To air fry: Preheat the air fryer to 400°F. Place the taquitos in a single layer in the basket seam side down. Spray the tops with cooking spray, air fry for 5 minutes, flip, and spray again, then air fry for an additional 5 minutes. Transfer to a plate and repeat with the remaining taquitos.
- Remove and discard the toothpicks. Serve on a plate with desired toppings.
Notes
- To keep the corn tortillas from cracking during assembly, make sure to warm them up so they become soft and pliable. You can warm tortillas in the microwave, on a skillet, or on a comal. Keep them warm and pliable while assembling the taquitos by storing them in a tortilla warmer or a zip-lock plastic bag.
- Storage and reheating. Store leftovers in an airtight container in the fridge for up to a week. To reheat, bake at 350°F for 10–15 minutes or air fry at 390°F for 5–6 minutes until warm and crispy again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
