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Shredded Pork & Refried Bean Taquitos

Shredded Pork & Refried Bean Taquitos

Tender shredded pork and homemade refried beans tightly wrapped in a corn tortilla then pan-fried until crispy. Top these little beauties with salsa, guacamole, tomatoes, green onions, cilantro, cotija cheese, and a sour cream drizzle to make them extra special. I made a batch of carnitas and refried beans this weekend for a taco night and decided to make these taquitos with some of the leftovers. After rolling them into taquitos, I shallow-fried them in a small skillet but you can also deep fry them if you prefer or bake them in the oven for a healthier option. These crispy taquitos make a tasty lunch, appetizer, or dinner and would be perfect for any Cinco de Mayo celebration.

Shredded Pork & Refried Bean Taquitos

How to Make Shredded Pork & Refried Bean Taquitos

Make the carnitas. (Click the link for the recipe).

Make the refried beans. (Click the link for the recipe).

Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Make sure the oil is hot enough or the taquitos won’t be as crispy.

Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 30-45 seconds or until the tortillas are warm and pliable.

Lay the tortillas out on a flat surface and spread a small spoonful of refried beans down the center then top with some of the shredded pork. Roll up each tortilla tightly and secure it with half of a toothpick.

Shredded Pork & Refried Bean Taquitos

Once the oil is very hot and ready, add 3-4 taquitos and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper towel lined plate.

How to Bake the Shredded Pork & Refried Bean Taquitos

Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.

Remove the toothpicks.

Serve immediately with salsa, guacamole, sour cream, tomatoes, green onions, cilantro, cotija cheese, and hot sauce, if desired.

Shredded Pork & Refried Bean Taquitos

Shredded Pork & Refried Bean Taquitos

Shredded Pork & Refried Bean Taquitos

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Small skillet

Ingredients

Shredded Pork and Refried Bean Taquitos

  • Vegetable oil (Amount depends on skillet size)
  • cups leftover carnitas (Click the link up above for the recipe)
  • ½ cup leftover refried beans (Click the link up above for the recipe)
  • 12 corn tortillas

For Serving:

  • Salsa (Click the link up above for the recipe)
  • Guacamole (Click the link up above for the recipe)
  • Sour cream
  • Grape tomatoes, quartered
  • Green onions, sliced
  • Fresh cilantro, chopped
  • Cotija cheese, crumbled
  • Hot sauce, if desired

Instructions

  • Make the carnitas. (Click the link for the recipe).
  • Make the refried beans. (Click the link for the recipe).
  • To Shallow-Fry the Taquitos:
    Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Make sure the oil is hot enough or the taquitos won't be as crispy.
  • Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 30-45 seconds or until the tortillas are warm and pliable.
  • Lay the tortillas out on a flat surface and spread a small spoonful of refried beans down the center then top with some of the shredded pork. Roll up each tortilla tightly and secure it with half of a toothpick.
  • Once the oil is very hot and ready, add 3-4 taquitos and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper towel lined plate. 
  • To Bake the Taquitos:
    Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
  • Remove the toothpicks.
  • Serve immediately with salsa, guacamole, sour cream, tomatoes, green onions, cilantro, cotija cheese, and hot sauce if desired. 
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5 Comments

  1. They are great as an appetizer, or snack..well, I could eat them for any time! YUMMY!

  2. Love that you give options for baking and frying! I’ll take one of each. 😛

  3. They look delicious Pam and something we’ve never made.