Oven-Baked Refried Bean and Cheese Vegetarian Taquitos

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
189 Calories
7g Fat
22g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 189
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 152mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 23%
Protein 10g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian taquitos made with refried beans, cheese, and hot sauce wrapped in corn tortillas and baked in the oven.

I find that taquitos, (similar to flautas), particularly vegetarian taquitos, are one of those foods that are somehow more than just the sum of their parts. By that I mean, by looking at the recipe below, you'd have no way of knowing just how amazing these vegetarian taquitos are, either for an appetizer or a meal on the lighter side. Of course, I'm biased because I absolutely love Mexican food. 

Personally, I like my taquitos on the fat side and light on the cheese. Most recipes will tell you to only put about 1 tablespoon of filling in each corn tortilla before you roll it up, but I usually put more like two or three, hence why the filling is spilling out over the ends so beautifully in the photo.

Looking for more vegetarian Mexican food? Check out this complete list of of meatless Mexican meals here, or this guide to vegetarian foods for your Cinco de Mayo party


  • 1 14-ounce can refried beans
  • 1 tbsp hot sauce
  • 1/4 tsp salt
  • 6-inch corn tortillas
  • 1/2 cup cheddar cheese (grated)
  • 2-3 tablespoons olive oil (or another neutral-flavored oil)
  • Optional: salsa, sour cream, guacamole, hot sauce, chopped scallions (green onions)

Steps to Make It

  1. First, mash together the beans with the hot sauce and salt. Putting a bit of salsa or leftover enchilada sauce in there, if you happen to have some on hand wouldn't hurt either. 

  2. Next, warm up your corn tortillas to soften this. You can do this in the microwave for about 15 seconds per tortilla, or, wrap about 3 tortillas in paper towels and microwave them for 30 seconds. They should be soft, but not crisp or flaky. If your corn tortillas are breaking, too stiff, or difficult to work with, moisten a few paper towels, wrap the tortillas in paper towels and microwave for a few more seconds.

  3. Next, take a warmed corn tortilla and spread 1 to 2 tablespoons of the bean mixture in a single line a little away from the center of the tortilla. Sprinkle with about 1 1/2 teaspoons of shredded cheese.

  4. Next, roll your taquitos. Starting with the end closest to the filling, roll them up.

Now you can choose to either bake or fry your taquitos.

To bake your vegetarian bean taquitos:
Preheat your oven to 425 F. I like to use a toaster oven, since the taquitos are so small and don't take up too much space. You don't need to grease your baking pan, but if you brush it lightly with olive oil, you'l be rewarded with a bit of extra flavor. Bake your simple taquitos for 15 to 20 minutes, or until lightly browned and crisped. Enjoy.

To fry your vegetarian bean taquitos:
Heat a few tablespoons of oil in a small frying pan. Carefully place individual taquitos into the oil, using a toothpick to hold them together, if you need. Fry for 2 to 3 minutes on each side.

Like these vegetarian taquitos? Here's a few more vegetarian and vegan Mexican food recipes you might like:

See also: