Taquitos Dorados de Frijol y Chorizo (Baked Crispy Bean and Chorizo Taquitos)
Corn tortillas rolled around spiced chorizo, refried beans and melted cheese, baked until crisp and golden.
Made with Corn tortillas from masa harina and Refried beans (frijoles refritos) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.16 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Crumble your ready made chorizo (see the base recipe) into a frying pan over a medium heat. Fry for 7 to 8 minutes, breaking it up, until fully cooked through with no pink left.
8 min - 2
Take the pan off the heat and stir in your ready made refried beans (see the base recipe) and the cheese until well mixed.
- 3
Wrap the corn tortillas (see the base recipe) in damp kitchen paper and microwave for 40 seconds until soft and pliable. Keep them covered.
- 4
Put 2 tablespoons of filling along one edge of a tortilla, roll up tightly and lay seam side down on a baking tray. Repeat with the rest.
- 5
Brush the taquitos with the oil and sprinkle with the salt. Bake for 15 to 18 minutes, turning once, until crisp and golden.
16 min 40 s - 6
Serve hot with lettuce, soured cream and lime wedges.
Tips
- Warm the tortillas well before rolling. Cold corn tortillas crack.
- Roll them tightly and place seam side down so they stay shut during baking.
- Do not overfill. About 2 tablespoons per tortilla keeps them neat and crisp.
- For deep fried taquitos, fry in 2 cm of sunflower oil at 180C for 2 minutes, turning. Take great care with hot oil.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 to 2 hours, keep in the fridge for up to 2 days and reheat on a tray in a hot oven until crisp and steaming hot all the way through. Freeze unbaked taquitos for up to 3 months.
Questions
What is the difference between taquitos and flautas?
Taquitos are small rolled corn tortillas, and flautas are usually longer, rolled from larger tortillas. Both are fried or baked until crisp and the names are often used interchangeably.
Can I make them without chorizo?
Yes. Use beans and cheese alone, or add fried mushrooms or sweetcorn. The bean and cheese filling is the same plan as the classic.
Why did my tortillas crack?
They were cold or dry. Warm them in the microwave under damp kitchen paper, or in a dry pan, until soft, and roll them straight away.
More made with corn tortillas from masa harina
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.