Appetizers and Snacks/ Gameday/ Latin American/ Main Dishes/ Mexican

Cheesy Chorizo & Black Bean Taquitos

Cheesy Chorizo & Black Bean Taquitos

Who wants taquitos?! Apparently they are a huge favorite because when I asked yesterday on my Facebook page what you all wanted to see today, these Cheesy Chorizo & Black Bean Taquitos were the clear winner. Although I totally get it. Crispy corn tortillas filled with spicy chorizo, refried black beans and loads of pepper jack cheese? Yes please.. Plus you dip them in guacamole. Are you sold?

Not yet?

Would it help if I told you that, if you don’t count the thin layer of oil you need to cook the tortillas so they are soft and easy to roll, then you only need 5 ingredients to make these babies?

This dish just keeps getting better and better I tell you.

What if I also told you that, unlike traditional taquitos, you don’t have to deep fry these ones? That’s right, you can leave your deep fryer and the majority of your oil in the pantry because these babies are baked.

I’ve been baking taquitos ever since I shared my first shredded beef taquito recipe back in 2009. It’s just easier. Less messy, and I personally think they taste better. Not as greasy as if they were deep fried.

If you’re worried that the taquitos won’t be crispy, trust me they will. You do cook the tortillas in a little bit of oil first to make them soft enough to roll. This step allows them to crisp up really nicely in the oven.

So let’s do the break down.

Only 5 ingredients: check.

Baked not fried: check.

Crispy tortillas: check.

Spicy chroizo: check

Creamy black beans: check

Melty, gooey, pepper jack cheese: check

A crispy, cheesy, chorizo and black bean filled vehicle for guacamole: check.

As you can see these taquitos have a lot going for them. They were a hit in our home and I’m guessing they will be in yours too. :)

Cheesy Chorizo & Black Bean Taquitos

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 pound ground chorizo
  • 1/2 medium yellow onion, diced
  • 1 (14.5 ounce) can refried black beans
  • 1 cup pepper jack cheese
  • 12 - 15 taco sized corn tortillas
  • oil
  • guacamole for dipping, optional

Instructions

1

Preheat oven to 425 degrees.

2

Cook chorizo and onions together in until chorizo is browned and cooked through. Add in refried beans. Mix well. Mix in pepper jack cheese and cook until cheese melts. Remove from heat.

3

Heat a thin layer of oil in a skillet over medium heat. Cook tortillas one at a time until they are soft and pliable, about 30 seconds per side.

4

Place a heaping tablespoon of the filling in the center of each corn tortilla and roll up. Place the tortillas, seam side down, on a baking sheet. Repeat with remaining ingredients.

5

Bake taquitos in preheated oven for 10 - 15 minutes or until tortillas are crisp. Remove from oven and serve with guacamole for dipping.

Notes

Enjoy!

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  • I want taquitos! It’s a well-known fact in my house how much I love them! I’ve never tried to make them myself, but I know they’d be so much better than store-bought!

  • I love these taquitos and that they’re baked! (And the small ingredient list.) Score!

  • I’m all over taquitos! Thanks for the dinner idea!

  • This is totally my kind of recipe!!

  • Kim (Feed Me, Seymour)

    As a kid, my mom would buy taquitos at Sam’s Club all the time. I love these, because they remind me of her and they look so much better than the Sam’s version!

  • Christine Pittman

    You don’t see refried black beans in recipes very often. They sound delicious, though.

  • I love all things CHORIZO!! These taquitos look fabulous; I could seriously eat the entire batch and then some!

  • Minnie Gupta

    chorozo and beans? I’m sold. Yummm!!

  • kirsten@FarmFreshFeasts

    Des,
    I’ve never made taquitos, but I really never like the frozen ones because they just don’t taste like the craving I’m trying to satisfy.
    These look really good–and with chorizo–terrific!

  • fabiola@notjustbaked

    Yes. Please, I am all over this!

  • These sound so wonderful…everything I love in one dish. Perfect! xo, Catherine

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