By Holly V. Gray

Easy Bean and Cheese Taquitos

I like to serve these as an appetizer or side to a Mexican dinner, but really, I would be totally happy just eating them all by themselves!  Dip them in some salsa or guacamole….good stuff!

1 can black beans, drained and rinsed
1 can refried beans
2 tsp. cumin
1 TBSP chili powder
2 garlic cloves, minced
salsa
 shredded Cheddar Jack cheese
small flour tortillas

1.  In a medium saucepan, heat black beans, refried beans, cumin, chili powder, and garlic.

3.  Mash the bean mixture – potato masher or fork both work – until you like the texture. (I like to keep some of the chunkiness in there.)

4.  Grab a tortilla and spoon about 2 TBSP of the bean mixture onto it, along with about 1 tsp. salsa, and 1 TBSP cheese; roll it up and set aside on a parchment-lined baking sheet.  Repeat until you’re out of beans.  I ended up getting 16 taquitos with this recipe.

5.  Bake at 375* for about 20 minutes, or until warmed through and slightly crispy.

Bonus:  You can freeze the leftovers!
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