Crispy Bean and Cheese Taquitos with Jalapeño Ranch
Crispy, pan-fried taquitos filled with creamy refried beans and melty cheese, served with a fresh, slightly spicy jalapeño ranch.
Servings: 12 taquitos
Ingredients
For the taquitos:
- 1.25 cups refried beans
- 1-2 tbsp taco seasoning
- 2.25 cups shredded mozzarella cheese
- 12 tortillas corn or flour
- 2-3 tbsp olive oil for frying
For the jalapeño ranch:
- 1 cup sour cream
- 1/2 cup fresh cilantro
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1-3 jalapeños finely diced and seeded (adjust to taste)
Instructions
- Warm tortillas for 10–15 seconds until soft and flexible.
- Stir 1 to 2 tablespoons taco seasoning into the refried beans, then spread a thin layer on each tortilla, sprinkle with cheese, and roll tightly.
- Heat oil in a skillet over medium heat until shimmering.
- Place taquitos seam-side down and cook 2–3 minutes per side until lightly golden and crisp.
- Transfer to a paper towel-lined plate to drain.
- Blend all jalapeño ranch ingredients until smooth.
- Serve warm with jalapeño ranch.
Notes
- Freshly shredded cheese melts best and gives a smoother texture.
- Keep the filling thin so taquitos roll tightly and crisp evenly.
- Cook seam-side down first to help seal them closed.
- Reheat in an air fryer at 390°F for best texture.
- These freeze well for up to 3 months and can be reheated from frozen.
Nutrition
Calories: 233kcal | Carbohydrates: 19g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 617mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 2mg