Refried Bean Taquitos

Refried Bean and White Cheddar Taquitos with Guacamole Ranch

Taquitos…baked tacos, burritos.


Or whatever the hell you want to call these things. Call them soft nachos. What’s the difference, really? It’s all tortillas with a bunch of shit thrown in there. Well, I mean you have to care about what you throw in there.

But you get my point. These in particular happen to be the epitome of my favorite Taco Bell thing-y.

The bean burrito.



Oh my Lord, how I have always LOVED the Taco Bell Bean Burrito. It’s seriously one of the most beautiful things ever.

It all started about 1992…

There I was, 10th grade. Summer school. Yeah, I was quite the go-getter. Don’t judge.

We would go down Columbiana Road during our lunch break. Now, granted the kids with cars that we rode with had very limited gas; but we still made it there and back, and shit, $0.59 fit the bill. AND, at 11 grams of fat, it was perfect. Yes, I counted fat grams then. I have no idea why other than my jeans felt tight and it was the thing to do when you’re 16 years old. 

I don’t think they’re that cheap now, but that’s when I grew to love me some bean burritos. I LOVE them. 



Ok, so these are a little different – they’re little baked taquitos – and I made a Guacamole Ranch to dip them in, which is SOOOOO good. And food at home is so much better, right??



And you know if I’m making something it’s more than likely to have something to dip it in anyway. With jalapenos on top, of course.

I swear if you make fun of my nails….IMGP0912



Here’s your printable-

Bean Taquitos

Refried Bean and White Cheddar Taquitos with Guacamole Ranch


  • 1 can pinto beans, drained and rinsed
  • 1 can enchilada sauce
  • 1/2 white onion, diced very small
  • 2 cups white cheddar cheese, shredded
  • 2 jalapeños, sliced thin
  • 12 small (taco sized) flour tortillas
  • 1 ripe avocado
  • 1/2 cup salsa
  • 1 tbsp Cilantro, chopped
  • 1/2 cup Ranch dressing


Preheat oven to 400 degrees.
Put the beans, enchilada sauce, onion and 1 cup of cheese in a food processor until smooth.
Spoon about 2-3 tbsp of bean mixture into tortillas, roll up and place on a baking sheet coated with nonstick spray.
Spread 1 cup of white cheddar and jalapeno slices over taquitos.
Bake for 17-20 minutes; until edges are starting to get brown.
Serve with Guacamole Ranch

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Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 687Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 46mgSodium: 1250mgCarbohydrates: 72gFiber: 6gSugar: 3gProtein: 22g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Adam J. Holland

    I had a girlfriend in high school who really liked Taco Bell for the same reason you did. I broke up with her because, well… For one, I had another girlfriend at the same time and it was truly difficult maintaining two fake relationships. But the main reason was because she used improper grammar, yet scolded me for my recreational cussing. — Your taquitos look bueno. Much better than the stuff at the drive-thru. And truth is, the ones you make at home are still only about 59 cents each.

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