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5 from 1 vote

Baked Bean and Cheese Taquitos

Dipped in salsa or avocado crema, these baked vegetarian snacks make a fun appetizer! For a light supper, serve 3 or 4 taquitos with a lettuce salad. Makes 8 taquito flautas.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: flautas, taquitos
Servings: 4 servings.
Calories: 209kcal

Ingredients

  • 1 can (15-ounce) beans, rinsed and drained (see note)
  • ½ cup finely chopped green onion
  • 1 teaspoon chipotle peppers in adobe (If you like spicy heat, add a bit more.)
  • 3 ounces grated white cheddar cheese or jalapeño jack cheese, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons chopped cilantro
  • 8 (6-inch) corn or wheat flour tortillas (see note)
  • cooking spray, or avocado oil, or olive oil
  • 3 cups shredded romaine lettuce
  • ½ cup matchstick lengths of jicama optional

Instructions

  • Preheat oven to 400°F. Line a sheet pan with parchment or spray with cooking spray.
  • Put the beans, green onions, chipotle pepper, garlic powder, cumin, and salt in the workbowl of a food processor. Add the cheese and cilantro. Process until the mixture is mostly smooth. You can also use a potato masher or fork, mashing into a spreadable mix. It’s ok if the beans aren’t completely mashed.
  • Lightly spray both sides of the tortillas with avocado spray (or brush with olive oil) and arrange on the prepared sheet pans. Heat in the oven just until they are pliable, 3 to 5 minutes.
  • Spread about 3 tablespoons of the bean mixture down the middle of a softened warm tortilla, leaving about 1-inch on either end. (See notes.)
    Starting with the edge closest to you, roll the tortilla as tightly as possible. Place them on a sheet pans, seam side down. Press gently to insure the seam stays closed. Generously spray with the cooking spray, or brush generously with avocado oil..
  • Bake 15 to 20 minutes, until the edges are golden brown and a bit crispy. They will get crisper as they cool. Some filling will likely spill out when baking. No worries.
  • Serve with avocado crema or your favorite salsa. For a full meal, serve with a leafy green salad, something as simple as shredded lettuce with jicama and radish.

Notes

  • Choose either pinto beans or black beans for your filling. 
  • Canned refried bean are another option.
  • If you wish, substitute 1 1/2 cups cooked from scratch beans.
  • To make these gluten free, use corn tortillas.
  • Given the choice, I opt for corn over flour. That said, for me the ideal tortilla for taquitos is made with a mix of corn and wheat flour. Look for such tortillas at Whole Foods.
  • If you use flour tortillas, you might want to double the filling.
  • Make sure the tortilla isn't overfilled or it will rip. You also want to seal the tortilla tightly so it stays closed while baking.
  • Even when you leave an inch on either side unfilled some filling might spill out when baking.
  • You can make these ahead of time to serve later: Bake first and then let them cool down. Freeze in a single layer on a baking sheet until they're frozen hard, then transfer them to a freezer-strength storage bag. They keep well up to about 5 months. When ready to re-heat, do not thaw. Bake from the freezer to a preheated 400° F oven for 15-20 minutes, until the taquitos are hot and crispy.

Nutrition

Calories: 209kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 617mg | Potassium: 329mg | Fiber: 5g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg