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?
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 TaquitosPrint Recipe
- 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
- guacamole for dipping, optional
Preheat oven to 425 degrees.
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.
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.
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.
Bake taquitos in preheated oven for 10 - 15 minutes or until tortillas are crisp. Remove from oven and serve with guacamole for dipping.