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+ servings

Spicy Bean and Cheese Taquitos

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yields: 14 taquitos


  • One 16-ounce can fat free refried beans
  • 1 cup grated Monterey Jack cheese
  • ¼ cup salsa of your choice
  • ¼ cup fresh cilantro leaves chopped
  • 3 tablespoons finely chopped pickled jalapeños
  • 14 6- inch flour tortillas
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Kosher salt

For serving: (optional)

  • Guacamole
  • Salsa
  • Hot sauce
  • Freshly chopped cilantro


  • Pre-heat the oven to 425 degrees. Line a large baking sheet with aluminum foil and coat with cooking spray. Set aside.
  • In a medium mixing bowl, combine the beans, cheese, salsa, cilantro, and jalapeños.
  • In a small bowl, combine the olive oil, smoked paprika, cumin, garlic powder and a pinch of kosher salt. Lightly brush one side of each tortilla with the spiced olive oil. Spoon 2 tablespoons of the filling onto the bottom third of the un-oiled side of each tortilla. Roll up the taquitos tightly like cigars, and place them, seam side down, on the prepared baking sheet about an inch apart. Bake for 15 to 17 minutes or until the edges are nicely browned and crispy. (Some of the filling may have seeped out of the taquitos in the oven. Don’t panic! Gently nudge the filling back into the tortilla using the back of a spoon.)
  • Pile the taquitos on a serving plate/platter. Drizzle with hot sauce and sprinkle with cilantro (if you like) and serve with guacamole and your favorite salsa.