Runner’s Recipe: Creamy Baked Taquitos with Beans

Yes, these taquitos have beans instead of meat. Yes, they are baked instead of fried. But don’t let that fool you into thinking that they will taste like they are trying to be “healthy” because, well, they aren’t.

They are trying, instead, to tempt you into sneaking one as an afternoon snack. They are trying to get you to linger at the dinner table while you savor every morsel. They are trying to get your husband to request them for dinner every time you ask what he’d like to eat that week. They are trying to get you to share them with your friends so that they ask for the recipe.

And from there, they will try, once again, to spread their crispy, creamy, deliciousness just a little farther, and then just a little farther, and then just a little farther.

In short, they are trying to take over the world.

Go, make them. Share them. Help the little taquitos out.

Creamy Baked Taquitos with Beans adapted from Our Best Bites

1/3 C (3 oz) cream cheese, at room temperature

1/4 c green salsa, or one 4 oz. can of diced green chiles

juice and zest from one lime

1 tsp cumin

1/2 tsp. chili powder

1/2 tsp. smoked paprika

1/2 tsp. salt

1 clove garlic, minced or pressed through a garlic press

2  green onions, sliced

2 cups pinto beans, or one 15 ounce can of pinto beans, rinsed and drained

1 cup grated pepperjack or monterey jack cheese

12-16 small corn or flour tortillas (I always make my own, and make them as big or as little as I want)

kosher salt

olive oil

Preheat the oven to 425 and line a baking sheet with foil. In a medium bowl, mix the cream cheese, salsa or green chiles, lime juice and zest, garlic and spices. Stir in the beans, green onions, and cheese.

Place your tortillas on a plate. Spoon a couple of tablespoons of the bean mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on the prepared pan. Repeat with the rest of the tortillas and filling. Once they are all lined up in the pan, drizzle some olive oil over the top (lengthwise works better) and sprinkle the salt on top. Bake for 15-20 minutes, or until the ends start to brown.

Serve with salsa, sour cream, or guacamole if you wish.

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  1. Mmmm! I love these tacquitos. I make the chicken version a lot for dinner. I like the bean twist. I’m definitely trying it.

    This morning I’m actually making a breakfast version with eggs, sausage, and cheese for a Christmas brunch with friends. I hope they turn out since it’s an experiment, but this recipe seems to be begging for adaptation.


    lizzie Reply:

    So, how did they turn out? I don’t see how you could go wrong, of course, with eggs and sausage and cheese, but I thought I would check.


  2. These were a slam dunk, the whole family loved. We can’t wait to try Heather’s brunch variation too.


    lizzie Reply:

    Yeah, I’d love to hear more variations on this theme. They are so tasty . . . if they only came in more flavors. 🙂


  3. Here’s the verdict on the breakfast tacquitos: I hands-down won at brunch. Take that!, potato bake.


    lizzie Reply:

    And now I want to know exactly what you did . . . I have a brunch coming up soon and I want to win it, too. 🙂


  4. Cagesjamtoo (aka Sam)

    January 24th, 2012 at 8:16 am

    This were a hit with the big kids. I did an insane number of substitutions (black beans for pinto, regular salsa, regular onion, sharp white cheddar, and lemon juice no zest), but I did use your homemade flour tortilla recipe which my kids loved. Made some with just cheese for my picky one, but she didn’t eat the cheese. Big kids said to do again, so we will. Thanks for expanding our recipe collection without adding new ingredients to our pantry.


    lizzie Reply:

    So glad it worked for your family! I’m also glad to hear about the substitutions. I will definitely try them. I like black beans better . . . 🙂


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