For a quick and tasty dinner, try this Easy Mexican Bean Taquito Recipe. With just a few simple ingredients, you will have a deliciously fabulous meal!
You know, I love food of the Mexican variety. Especially when it is truly more authentic. Don’t get me wrong – I loved the cheesy bean burrito at Taco Bell (shame on them for not making it anymore), the mexi-tots, and I love a fully loaded burrito from our local Mountainwest Burrito joint with all the fixins, but sometimes equally good is just the basics. If you’ve been to Mexico or other Central American countries, you’ll probably know that in traditional burritos and taquitos, they keep it pretty simple – PRETTY MUCH MEANING BEANS. Or maybe just one type of meat. That’s it. In fact, if you know Spanish, think about the “ito” at the end of those. It means “little”. Like one ingredient that shines. So on that note, that means that a “burro” would actually be a big burrito, so you might have some more goods in that, like maybe beans AND meat, and same for a taco……this is true, right? I swear, I heard someone tell me this once, or read it on the internet so it must be true. Or I might just be talking out of my burro…..I digress.
Now, let’s not think that just because we’re talking one main ingredient here, we’re talking blando. These beans are far from….I’m talking robust refried beans with a good dose of garlic. And then I like to top it all off, of course, with my favorite, queso seco (sometimes called queso anejo). Oh, and also some Tapatio, because you have to have some hot sauce. It’s a requirement. Oh, and why not throw in some Crema Mexicana and guac of course. Plain Jane, or full spread – both are good for me!
Yes, these taquitos are fried in oil. Yes, if you eat them every day of your life without going on a 10 mile bike ride afterwards, you may become obese. Yes, they are ridiculously delicious. My theory is that I can fry stuff once in a while and it’s okay as long as I am generally taking care of myself. I regulate my diet more with eating fresh homemade meals heavy on the fruits and veggies, healthier snacking, not overeating, drinking water instead of soda for my base hydration strategy, and staying active. So far, it’s worked for me (knock on wood).
This recipe is so simple that it could possibly make you cry. Here are a couple of quick pointers that I do have to avoid frustration and a burnt knuckle:
1) When time to assemble, work quickly. Keep the tortillas warm and cook in batches (if they are too cool, they will crack when you roll them).
2) You can use toothpicks to hold these tortillas together while frying, but I just prefer to let the beans hold them together. Just roll ’em tight and let the beans be your “glue”!
3) Use a pan that is not too deep – you have to get in there a little bit to turn them at least once. You want to get in and out to avoid oil splats and that is best accomplished with a large skillet with maybe between 1 and 2 inch sides.
4) Don’t get burned! Don’t put the beans too close the edge of the tortilla, or they will pop if they spill out directly into the oil, and those babies jump! Cover with a lid or splatter guard as well for another precaution.
I usually just buy the canned refried beans and add a little more garlic for a kick! You can use canned pinto beans and make your own refried version, or go purely from scratch with this! I’m getting ambitious, but also lazy. So, I’ll get those recipes up another day. For now, enjoy!
Easy Mexican Bean Taquitos
- inch Canola oil approx 1 deep in large skillet
- 1 package pre-cooked corn tortillas approx 20 tortillas
- 1 can refried beans
- 1-3 cloves of garlic optional, minced
- Cotija cheese crumbled, to top
Pour canola oil into large skillet, about 1 inch deep. Turn heat to medium.
While oil is warming, get out your tortillas. Wrap in a paper towel and heat in microwave for about 30 seconds to warm (it's best to do these in small batches. They need to be warm when you roll them so they don't crack).
Place refried beans in bowl and mix until broken up. If desired, mix in garlic.
Take tortilla and spread a layer of beans down the center with a spoon. Roll tightly, using the beans to help them stick together. (If desired, you may use a couple of toothpicks to hold together).
Prepare 3-6 more taquitos, working quickly so that they will not come undone and start cracking.
Quickly place taquitos in warmed oil. Cover with lid or splash guard to protect yourself from popping oil.
Cook until starting to brown, about 3-4 minutes, then flip over and cook an additional 3-4 minutes, or until browned and crispy.
That's it! Top with cotija cheese, and all the other good stuff! (Tapatio, more cheese, guacamole, crema Mexicana) if desired, or just go plain Jane.
Repeat above steps for more taquitos.
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