Easy baked or fried taquitos filled with refried beans, Cotija cheese, and jalapeno crema.
Bean and Cheese Taquitos with Jalapeno Mexican Crema
Ingredients
- 1 package Corn Tortillas small & 30 count
- 1 cup Jalapeno Salsa
- 1 cup Mexican Crema
- 1 cup Cotija Cheese grated
- 1 can Refried Beans 15 oz.
- Frying Oil
Instructions
- Place ½ cup Mexican Crema into a mixing bowl.
- Add ½ cup Jalapeno Salsa.
- Mix the crema and salsa until thoroughly combined.
- Place 1-2 cans Refried Beans into a pan, on low, and heat until just warm.
- Heat a frying pan on low.
- Add 1-2 tablespoons oil and warm.
- Using tongs, warm a tortilla in the oil until tortilla is flexible (15-20 seconds each side).
- Place warmed tortilla onto a flat surface.
- Place 2-3 tablespoons Refried Beans onto the warmed tortilla.
- Top with 1-2 tablespoons Cotija Cheese.
- Top with 1-2 tablespoons Jalapeno Mexican Crema mixture.
- Roll tortilla tightly.
- Place taquito seam side down on a pan lined with parchment paper.
- Repeat with remaining Tortillas.
- Place filled sheet into a 400 degree F oven. Bake for 15-20 minutes.
- Place taquitos on a plate and top with remaining Jalapeno Mexican Crema (or place Crema into a small bowl and use as a dip).
Notes
- For a crispier taquito fry until crisp.
Steps
Place ½ cup Mexican Crema into a mixing bowl.
Add ½ cup Jalapeno Salsa.
Mix the crema and salsa until thoroughly combined.
Place 1-2 cans refried beans into a pan, on low, and heat until just warm.
Heat a frying pan on low. Add a few tablespoons of oil and warm.
Using tongs, warm a tortilla in the oil until tortilla is flexible (15-20 seconds each side).
Place warmed tortilla onto a flat surface. Place 2-3 tablespoons Refried Beans onto the warmed tortilla.
Top with 1-2 tablespoons Cotija Cheese.
Top with 1-2 tablespoons Jalapeno Mexican Crema mixture.
Roll tortilla tightly.
Place taquito seam side down on a pan lined with parchment paper.
Repeat with remaining tortillas.
Place filled sheet into a 400 degree F oven. Bake for 15-20 minutes.
Place taquitos on a plate and top with remaining Jalapeno Mexican Crema (or place Crema into a small bowl and use as a dip).
