These easy protein and veggie packed taquitos are the perfect game-day snack. Tortillas get filled with a sneaky bean and veggie mix and melty cheese, then rolled up and baked in the oven until golden and crispy. Serve them up with guacamole, salsa, and sour cream for a fun, delicious party snack!
Ingredient Highlight
Beans! and legumes are a great way to get protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Servings 4 People
Prep Time 15 minutes 
Cook Time 50 minutes Ingredients
- 2 tbsp olive oil
- 3 cups finely chopped veggies*
- 1 ½ tsp kosher salt divided
- 2 tbsp tomato paste
- 1 tbsp oregano
- 2 tsp chili powder
- 1 tsp garlic powder
- ½ cup pickled jalapenos. chopped**
- 2 (15 oz) cans pinto beans drained and rinsed***
- 1 ½-2 cups shredded cheddar cheese
- 12-14 medium or 24-28 small flour tortillas
- Olive oil for brushing
- Toppings/dips: sour cream, guacamole, salsa
- *I love these with bell pepper and cabbage or kale, but any veg you have lying around will work.
- **You can skip this and substitute with any pickled pepper, a squeeze of lime, or a couple tablespoons of salsa.
- ***Replace 1 can of beans with ½ lb ground meat.
- Note: to make smaller appetizer bites, use a sharp knife to cut the taquitos into smaller pieces once baked. Stick a toothpick in them and serve with guac, sour cream, and salsa for dipping!
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large skillet over medium heat, add the olive oil, veggies, and ½ teaspoon salt. Cook until veggies are softened, about 3-5 minutes, stirring occasionally.
- Add the tomato paste, oregano, chili powder, and garlic powder and cook for 1 minute, stirring occasionally, to toast the spices and tomato paste.
- Stir in the jalapenos, beans, and remaining 1 teaspoon salt. Use a fork or back of your spoon to mash up about ⅔ of the pinto beans. Stir together for 30 seconds or so to meld the flavors. Taste and add more salt, if needed. Remove from heat.
- Warm up the tortillas in the microwave to soften them. Scoop about 2 tablespoons bean filling onto one end of the tortilla (you want a thin line of bean mixture) . Sprinkle about 2 tablespoons of cheese next to the bean mixture and then roll up into a tight roll (see video). Place on the baking sheet and repeat until you run out of bean filling or tortillas.
- Drizzle some olive oil into a bowl and use a pastry brush to generously coat the oil all over the tortillas (tops, edges, sides…). Alternatively, drizzle oil over top and rub around with your fingers to coat.
- Bake for 25-30 minutes, or until golden brown on and crispy. Serve with your desired toppings and/or dips.
Items you can prep ahead (optional)
- Finely chop up 3 cups worth of veggies
- Chop up your pickled jalapenos
- Make bean filling
Substitutions:
- To make gluten-free, use gluten-free tortillas. Corn tortillas don’t work well because they tear easily. The Siete brand cassava tortillas work great!
- To make vegan, skip the cheese or use vegan cheese.
Storage:
- Store leftovers in an airtight container or resealable bag in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- To reheat from the fridge, place in a 350F oven for 10-20 minutes until warmed through and crisp. You could also pop them in the microwave, but they won’t be as crisp.
- To reheat from frozen, let them thaw out and follow instructions above. Alternatively, you can pop them in a 350F oven for 20-30 minutes or microwave until warmed through.
- Serve with all your desired toppings/dips!
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