Baked Cheesy Bean Taquitos
Baked Cheesy Bean Taquitos are one of our favorite Tex-Mex dinners. I start this dish by stirring together pinto beans, onions, garlic, cumin, chili powder, chipotle peppers, and chicken stock. Then, I mix it with cream cheese and cheddar cheese. Next, I roll up this mixture in tortillas and bake them until they’re crispy. Finally, I top the baked taquitos with my fresh tomato salsa and avocado crema. We like this meatless dinner for several reasons. First of all, I like that I can serve this meatless dish as a main course or as an appetizer for parties. Secondly, I like that I can make all the components of this dish ahead of time. Then, I just bake off the taquitos ten minutes before serving them. And, lastly, we all love the tender pinto beans and rich cheese in these taquitos.
THE EQUIPMENT I USED
- A Food Processor- Use this to finely chop all the vegetables. Or just use a knife if you don’t have a food processor.
- A Blender- I used my Vitamix blender to make my avocado crema.
THE INGREDIENTS NEEDED FOR BAKED CHEESY BEAN TAQUITOS
- Pinto beans- I like to use dried beans and cook them myself. I use the brand India Tree.
- Chicken Stock- I always use my homemade chicken stock.
- Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section of your market.
- Tortillas- I used flour tortillas, but you can also use corn.
- Avocados- Use a ripe avocado.
- Cheese- I used cheddar cheese but you could also use pepper jack.
HOW I MADE I MY TAQUITOS
- First, I mixed together all the ingredients for the taquito filling.
- Next, I rolled up the taquitos. And I baked them.
- Finally, I topped the taquitos with the salsa and the crema.
If you like Tex-Mex food, you need to try these Baked Cheesy Bean Taquitos.
Baked Cheesy Bean Taquitos
Equipment
- blender
Ingredients
For the Baked Cheesy Bean Taquitos:
- 2 tbsp. olive oil
- 1 cup minced onions
- 2 tbsp. minced garlic
- ¼ tsp. kosher salt
- 2 tsp. each ground cumin and chili powder
- 1 tbsp. minced chipotles in adobo sauce
- 3 cups cooked pinto beans
- 4 ounces drained chopped canned green chilies
- ¼ cup chicken stock
- 4 ounces softened cream cheese
- 1½ cups extra sharp cheddar cheese, grated
- 12 flour tortillas, fajita sized
- ½ cup queso fresco cheese, crumbled
For the Tomato Salsa:
- ¼ cup fresh cilantro, chopped
- 1 cup diced plum tomatoes
- 1 minced jalapeno
- ¼ cup red onion, diced
- 2 tbsp. lime juice
- 1 clove garlic, minced
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. olive oil
For the Avocado Crema:
- 1 chopped avocado
- 2 tbsp. cilantro
- ⅛ tsp. kosher salt and black pepper
- ¼ tsp. garlic powder
- 3 tbsp. lime juice
- 1 tbsp. rice wine vinegar
- 1 tsp. honey
- 2 tbsp. water
Instructions
For Baked Cheesy Bean Taquitos:
- Preheat the oven to 350 degrees
- In a large skillet, heat the oil on low heat. Cook the onion and garlic until softened. Remove the pan from the heat and add the beans and the rest of the ingredients.
- Soften 4 tortillas at a time in the microwave, by placing them on a plate and covering them with a damp towel. Cook for thirty seconds. On one end of each tortilla put some of the bean and some of the cheese mixture. Roll each one up tightly and place them on a greased baking sheet.
- Brush all the rolled taquitos with olive oil and bake 10 minutes. Serve with the salsa and crema. Sprinkle it all with the queso fresco cheese.
For the Tomato Salsa:
- Simply mix together all the ingredients.
For the Avocado Crema:
- Place all the ingredients in your blender and blend. You may need a little extra water to create a fluffy texture.
