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Bean and Cheese Taquitos with Jalapeno Mexican Crema

Easy baked or friend taquitos filled with beans, Cotija cheese, and jalapeno crema.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Entree
Cuisine: Mexican
Servings: 8 servings
Author: The Flip Flop Wife


  • 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


  • 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).


  • For a crispier taquito fry until crisp.