Bean and Cheese Taquitos

Would you serve oven-fried bean and cheese taquitos as an appetizer or main course? Either way, these gluten-free, vegetarian taquitos are crispy bites of deliciousness.

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Hooray it’s Secret Recipe Club reveal day! This month I had the pleasure of discovering Lindsay’s Life and Kitchen. As usual I had a hard time picking just one recipe to showcase for today, but there’s always time to make more later, right??

Remember when the recipe for the creamy baked chicken taquitos was wide-spread across the food blogosphere? Well, Lindsay made her own version with bean and cheese filling and it’s just as yummy! Rolled up in a corn tortilla, baked until crispy, and served with your favorite salsa.

If you don’t just want to eat a plate of these for dinner, bean and cheese taquitos would also make for a great appetizer! I can confirm this from experience as I made these for a party I hosted and they were quick to be devoured.

Definitely going to stock-pile these in my freezer along with the chicken ones – so easy to make and freeze well for even easier meals later on.

Game Day Grub!

• Cottage Cheese Buffalo Chicken Dip from Jen Around the World
• Pimento Cheese from A Kitchen Hoor’s Adventures
• Warm Spinach Artichoke Dip from That Recipe

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Post updated 9/3/2024, photo above is the original.

BEAN AND CHEESE TAQUITOS

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Yield: 20 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 can  vegetarian refried beans
• 1 can black beans, rinsed
• 2 Tbsp fresh cilantro
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 lime
• 2 cups shredded cheese (such as cheddar, Mexican blend, etc)
• Twenty 6-inch corn tortillas
• Cooking spray
• Sea salt for topping

Directions

1. Preheat the oven to 400 degrees.
2. In a bowl, mix the refried beans, black beans, cilantro, and spices.  Then add the zest from the lime and the juice from half of the lime and stir.  Mix in the cheese.
3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Put about two tablespoons of filling lengthwise into a tortilla.  Spread it out into a strip and roll up the tortilla around it.  Place it seam side down on a baking sheet.  Repeat with all of the tortillas*.
4. Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt.  Bake until the edges are golden brown (it took mine about 10 minutes).  Eat warm with sour cream, guacamole, and salsa for dipping.

Notes

*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)

Source: Life and Kitchen