Bean and Cheese Taquitos – Recipe

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Another option for the Super Bowl extravaganza, if you are not a fan of Beer, Jalapeno and Cheddar Cheese Dip, this finger food is the next in line. Taquitos smell really, really good mehn! Straight out of the oven and you’ll want to point it straight your mouth. The tantalizing smell of the cheese oozing from the available opening will keep your eyes in love with taquitos. Resist the urge to take in the taquitos immediately, it’s molten lava and will burn you too much.

I understand if you hate me for making taquitos with flour tortillas instead of corn.  I do.  I feel like a fraud.  But I really tried making them with corn.  I heated up the tortillas.  I did the damp paper towel trick.  I kissed the tortillas.  I rubbed their feet.  They still cracked and refused to cooperate (see below).  I’ve given up on it and honestly, they taste really good with flour.  So, there you go.

Food Origin and History

Many often confuse Flautas with Taquitos, they may share same semblance but not the same. The size, shape and type of tortilla used in making it differentiate it from eachother. Even though Taquitos is often regarded as a Mexican dish, it is said to be traceable to the United States. The San Diego area is said to be the source of Taquitos, a tortilla factory owner was said to have used Tacos to boost his sales.


  • Rinsed White/Black Beans               (1 Cup)
  • Grated Cheddar/Smoked Cheese                     (½ Cup)
  • Kosher Salt
  • Chopped Pickled Jalapenos (3 Tablespoons)
  • Cumin                                    (1 Tablespoon)
  • Chopped Fresh Cilantro Leaves      (½ Cup)
  • 6-Inch Flour/Corn Tortillas            (8)
  • Smoked Paprika                    (1 Teaspoon)
  • Sour Cream                            (¼ Cup)
  • Garlic                                     (½ Teaspoon)
  • Extra Virgin Olive Oil          (¾ Cup)
  • Salsa                                       (½ Cup)

Prep Time

5 Minute

Cooking Time

20 Minutes

Ready In

25 Minutes

Optional Serving

  • Hot Sauce
  • Salsa
  • Guacamole
  • Freshly Chopped Cilantro


  1. On one side, over should be pre-heated to 425 degrees. On a large baking sheet with aluminum foil, get it coated with cooking spray and set aside.
  2. Use a medium mixing bowl, pour in your cheese, cilantro, jalapenos, beans and salsa.
  3. In a smaller mixing bowl, combine the olive oil, cumin, smoked paprika, garlic powder and a pinch of kosher salt.
  4. One side of the tortilla should be lightly brushed with the spiced olive oil.
  5. On the bottom third of each tortilla, two tablespoons should be filled onto the un-oiled side of each tortilla.
  6. Like you’ll roll a cigar, tightly roll up the tortilla and place on the baking sheet with the seam side facing down. Space it one each apart on the baking sheet.
  7. Bake for around 15 to 18 minutes until the sides are crispy and brown. At this time, the fillings will be sprouting out, no panic just use a spoon to push them back inside.
  8. Place on a serving plate or platter. You can sprinkle with cilantro and drizzle with hot sauce. You can serve with salsa and guacamole.

Nutritional Content

Calories                                  797.3

Fat                                          (60.2g)

Saturated Fat                         (12.9g)

Sodium                                   (1061.9mg)

Cholesterol                             (26mg)

Dietary Fiber                         (15.9g)

Carbohydrate                         (56.7g)

Sugar                                      (2.6g)

Protein                                    (14.5g)

Parting Words

In making the taquitos, you can use a toothpick to hold the tacos together when in the oven. One thing is that they are easy, quick and tasty. You will never run out of love for this Mexican-ish food. Taquitos also makes a great appetizer, serve while it’s warm.

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