One thing about me, I’ll never say no to Mexican food. My love for tacos runs deep, but taquitos? That’s next-level.

I might be the only one who thinks tacos are deserving of their own food group, but something I know we’ll all agree on is how easy-to-make and incredibly delicious my Crispy Bean and Beef Taquitos are.

Just ask my family, who I made these for and all said taste just like Taco Bell. I’ll take that rave review, but happy to report that I used better-for-you ingredients. IYKYK.

CRISPY, CRUNCHY AND CROWD-PLEASING

These Crispy Bean and Beef Taquitos are one of those crowd-pleasing apps that hit the spot every time. Protein-packed, perfectly crunchy and so many dipping + topping options. A hard yes, always.

So, when I was deciding what to make for the fam on Super Bowl Sunday, this was the app I knew we all needed. Anything taco-related is my weakness, but the hold these crispy taquitos now have on all of us… omg, it’s insane. A must-make!

FOOD FOR FUEL AND FUN

We’ve all heard the phrase, ‘food for fuel’, but I’m categorizing these Crispy Bean and Beef Taquitos as ‘food for fuel and fun’.

I’ve been really into incorporating more beef into my diet recently (I get into why here).

Beef is rich in high-quality protein, vitamins and minerals, and can be used in a bunch of different cuisines. What’s not to love about this nutritiously versatile meat?

And while we’re on the food for fuel subject, let’s not forget all the benefits the beans bring. Aside from adding a creamy, smooth texture to these crispy, crunchy taquitos, refried beans are high in protein, fiber, minerals and are loaded with antioxidant compounds.

Such a great texture and taste combo between the nutrient-packed beef and beans, all rolled into mini tortillas and cooked to crunchy perfection. Love. the. crunch.

Now, for the ‘fun’ part. I paired these with salsa, avocado, queso and dairy-free sour cream. But feel free to get creative and serve however you’d like. The topping and dip options are endless!

SHOP THIS RECIPE:

TASTY TAQUITOS

Perfect for your next *Taquito* Tuesday, game day gathering, or when you want to impress with a quick, delish light bite, these Crispy Bean and Beef Taquitos will always deliver. I’m warning you though, they will disappear quickly, so you may want to make a double batch.

I’m in need of more already and I know you guys are going to love these too. Let me know what you think in the comment section below!

INGREDIENTS YOU’LL NEED:

Taquitos:

• Avocado oil
• Grass-fed ground beef
• Taco seasoning (I used Siete)
• Refried beans (I used Siete)
• Mini tortillas (I used flour here, but anything works!)

Toppings / Dips:

• Cilantro
• Avocado
• Guacamole
• Dairy-free sour cream
• Salsa
• Dairy-free queso

HOW TO MAKE MY CRISPY BEAN AND BEEF TAQUITOS

Heat a medium skillet with 1/2 tbsp avocado oil on medium to high heat. Add ground beef to brown, then add taco seasoning. Stir and reduce heat to low for 5 minutes.

While the beef is cooking, in a small saucepan, heat refried beans.

On a cutting board, lay out the tortillas. Add a small spoonful of beans to spread thin on each tortilla, then a spoonful of the cooked ground beef to cover the entire tortilla. Roll the tortilla as tight as possible, then place seam-side down on the cutting board.

In a large skillet, add remaining avocado oil to heat on medium. Make sure there’s enough oil in the pan, you may need to add more throughout. Once oil is hot, add all rolled Taquitos seam-side down and let brown on all sides, about 4-5 minutes per side.

Top and serve with desired toppings and dips. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

What I love about this recipe is how easy and customizable it is.

I used mini flour tortillas I found at the store; they were really easy to roll, but you can use whatever you like. For the taco seasoning and refried beans, my go-to is Siete (Siete also makes great gluten-free tortillas), but anything works! You could even make your own taco seasoning with a mix of salt, onion powder and garlic powder, and spices like paprika, chili and oregano.

I prefer to use a higher-quality ‘grass-fed’ and ‘organic’ beef option whenever possible, but you could also try making these with ground chicken instead.

Customize the toppings and dips as you wish. I went with salsa, avocado, queso and a dairy-free sour cream, but there are so many options! For example, you could garnish with sliced radish, cotija cheese and lime wedges; or, you could serve with a side of guac, Pico de Gallo and hot sauce.

THE PERFECT DRINK PAIRING

Btw, if you’re in need of a good beverage pairing for this crowd-pleasing app, you have to try my Pineapple Mezcalita, a refreshing, low-sugar cocktail. It was a favorite from my NYT bestselling cookbook, Rachael’s Good Eats.

I have a little one on the way 😊, and am not really a big drinker to begin with, but I’m thinking if you want to make it mocktail style, you could sub the tequila for club soda.

HOW DO YOU MAKE TAQUITOS STAY TOGETHER?

As I do in my Crispy Bean and Beef Taquitos recipe here, I roll the tortillas as tight as possible and place them seam-side down into the frying pan.

Another option is the toothpick method, where you insert a toothpick into the middle of each taquito after you roll them, making sure to monitor/remove if needed as the taquitos cook.

Also, while I haven’t used this method, you could try mixing cold water + flour in a small bowl until you get a paste-like texture. Spread a small amount of the paste on the edge of the taquito before you roll it to create a seal.

WHY ARE MY TAQUITOS NOT CRISPY?

If your taquitos aren’t crispy, you likely haven’t cooked them long enough and/or in a hot enough pan. It’s important to make sure there’s not only enough oil in the pan, but that it’s hot enough to brown each side of the taquitos. You may need to add more oil as you cook. Just make sure it’s hot!

FOR MORE EASY, DELISH TACOS AND SIDES, TRY THESE RECIPES:

Baked Beef Tacos

Mango Pico de Gallo 

Pistachio-Crusted Fish Tacos

Roasted Red Pepper Hummus

Avo Chimichurri Breakfast Tacos  

Click here to watch the reel I made of this recipe 🙂