Go Back
Bean and Cheese Taquitos

A great meatless version of a classic - and just as satisfying!

Course: Main Course
Cuisine: Mexican
Keyword: avocado, beans, meatless, vegetarian
Servings: 4 people
Author: HelenFern
  • 8 corn tortillas
  • 1 cup cooked pinto beans (you can also use black beans)
  • 8 oz. cheddar cheese, sliced
  • 2 large avocados
  • 1/2 teaspoon ground cumin
  • 3 Tablespoons chipotle flakes
  • salt and pepper to taste
  • canola or peanut oil to fry
  1. Mash the beans up with the cumin and 2 Tablespoons of the chipotle powder. (You can also use refried beans but I like to make the beans from scratch). Add a little salt and pepper to taste.

  2. Warm the tortillas to soften them, then spread about 2 Tablespoons of the mashed beans on them. 

  3. Top the beans with cheese and carefully roll them.

  4. Heat about 1 inch of oil in a deep skillet until it reaches about 300 to 350 degrees. 

  5. CAREFULLY lower each taquito into the oil and cook on both sides until golden brown.

  6. Drain on paper towels or coffee filters.Mash the avocado with the remaining chipotle flakes and salt and pepper to taste.

  7. Serve the taquitos hot with the mashed avocado - delicious!