Pinto Bean Taquitos


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 servings
Pinto Bean Taquitos

Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari

For a satisfying, spicy crunch, try these pinto bean taquitos with some plant-based sour cream, hot sauce and chopped cilantro on top.


  • 1/4 cup + 1 tbsp canola oil, divided

  • 1 red onion, diced

  • 1 medium red pepper, diced

  • 1 small jalapeño, seeds removed, minced

  • 5 garlic cloves, minced, divided

  • 1 540-mL can pinto beans, drained and rinsed

  • 2 tbsp Tex-Mex seasoning, such as Club House

  • 1 lime, zested and juiced, divided

  • 1/2 tsp salt, divided

  • 1/4 tsp black pepper

  • 2 avocados, diced

  • 12 8-in. corn tortillas

  • Plant-based sour cream, (optional)

  • Hot sauce, (optional)

  • Chopped cilantro, (optional)


  • Heat a large frying pan over medium. Add 1 tbsp oil, then onion. Cook, stirring often, until softened, about 4 min. Add red pepper, jalapeno and 4 minced garlic cloves. Cook, stirring often, for 2 min.

  • Add beans and seasoning. Cook, stirring, for 3 min. Stir in half of the lime zest and juice, 1/4 tsp salt and pepper. Remove from heat. Mash beans lightly with a fork. Set aside and let cool slightly.

  • Combine avocados with remaining minced garlic, lime zest and juice, and 1/4 tsp salt. Set aside.

  • Scoop 1/4 cup bean filling onto centre of each tortilla. Evenly spread into a line. Roll up, then secure with toothpicks.

  • Wipe pan clean, then return to stovetop over medium-high. Add remaining 1/4 cup oil. When oil is hot, add taquitos, seam-side down. (You may need to do this in batches.) Fry until golden-brown and crispy, 1 to 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining taquitos.

  • Top warm taquitos with guacamole, sour cream, hot sauce and cilantro.

Nutrition (per serving)

Calories 700, Protein 18g, Carbohydrates 89g, Fat 36g, Fibre 17g, Sodium 910mg.