Crispy Bean and Beef Taquitos

These crispy bean and beef taquitos are one of those recipes that never fails to satisfy. I make these rolled beauties when I want something crunchy, flavorful, and filling without spending hours in the kitchen. You could say they’re the ultimate comfort food – crispy on the outside, loaded with seasoned beef and beans on the inside. It has that addictive crunch we all crave, but it’s surprisingly simple to make at home.

Why You’ll Love This Recipe

You’ll fall in love with these taquitos because they deliver maximum flavor with minimal effort. The combination of seasoned ground beef and creamy refried beans creates a rich, satisfying filling that beats any restaurant version. These freeze beautifully, making them ideal for busy weeknights when you need dinner fast. Plus, you can customize the toppings to suit everyone’s taste preferences.

Ingredients You’ll Need

For the Taquitos:

• 4 tablespoons avocado oil
• 1 pound grass-fed ground beef
• 1/2 packet taco seasoning (I recommend Siete brand)
• 1 can refried beans (Siete brand works great)
• Mini flour tortillas (corn tortillas work too!)

For Toppings and Dips:

• Fresh cilantro, chopped
• Ripe avocado, sliced
• Guacamole
• Dairy-free sour cream
• Your favorite salsa
• Dairy-free queso

Equipment You’ll Need

• Medium skillet for browning beef
• Small saucepan for heating beans
• Large skillet for frying taquitos
• Cutting board for assembly
• Wooden spoon for stirring

How to Make Crispy Bean And Beef Taquitos

1. Cook the beef: Heat 1/2 tablespoon avocado oil in a medium skillet over medium-high heat. Add ground beef and brown completely, breaking it up as it cooks. Stir in taco seasoning, then reduce heat to low and simmer for 5 minutes.
2. Warm the beans: While beef cooks, heat refried beans in a small saucepan over low heat, stirring occasionally until warmed through.
3. Assemble the taquitos: Lay tortillas flat on your cutting board. Spread a thin layer of warm beans on each tortilla, then add a spoonful of seasoned beef to cover the surface. Roll each tortilla as tightly as you can, then place seam-side down on the cutting board.
4. Fry until crispy: Heat remaining avocado oil in a large skillet over medium heat. Add more oil if needed – you want enough to coat the bottom of the pan. Once hot, carefully place rolled taquitos seam-side down in the oil. Fry for 4-5 minutes per side until golden brown and crispy all around.
5. Serve immediately: Transfer to a serving plate and top with your favorite garnishes and dips.

Pan-Fry vs Bake vs Air Fry: Which Method Is Best?

Pan-frying gives you the crispiest exterior and takes about 10 minutes total. This method requires more oil but delivers restaurant-quality results.

Baking at 425°F for 15-20 minutes creates a lighter version with less oil. Brush tortillas with oil before baking and flip halfway through.

Air frying at 400°F for 8-10 minutes offers the best of both worlds – crispy texture with minimal oil. Spray taquitos lightly with cooking spray before air frying.

Expert Tips for Perfect Taquitos

Don’t overfill your tortillas – less filling makes tighter rolls that won’t burst open during cooking. Make sure your beef mixture isn’t too wet, as excess moisture can make tortillas soggy. Keep rolled taquitos seam-side down until you’re ready to cook them. If tortillas crack while rolling, warm them slightly in the microwave first.

Delicious Variations

Try ground turkey or chicken instead of beef for a lighter option. Add diced jalapeños to the beef mixture for extra heat. Swap refried beans for black beans or pinto beans mashed with a fork. You can also make vegetarian versions using seasoned mushrooms or lentils.

Toppings And Serving Suggestions

Serve these taquitos with Mexican rice and a fresh salad for a complete meal. Set up a toppings bar with diced tomatoes, shredded lettuce, lime wedges, and hot sauce. They’re also great as appetizers for parties – just cut them in half and serve with small bowls of dipping sauces.

Make-Ahead Prep And Storage

You can assemble taquitos up to 24 hours ahead and refrigerate them before cooking. For longer storage, freeze assembled taquitos on a baking sheet, then transfer to freezer bags for up to 3 months. Cook frozen taquitos directly from the freezer, adding 2-3 extra minutes to the cooking time.

Frequently Asked Questions

Can I use corn tortillas instead of flour? Yes, but warm them first to prevent cracking. Corn tortillas create a different texture but taste just as good.

How do I prevent taquitos from unrolling while cooking? Roll them tightly and place seam-side down. The heat will seal the seam naturally.

Can I make these in advance? Absolutely! Assemble and refrigerate for up to a day, or freeze for longer storage.

What’s the best oil for frying? Avocado oil works great because of its high smoke point, but vegetable oil or canola oil work too.

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