If you’re craving a crunchy, cheesy, and flavor-packed snack, these Crispy Chicken Bean Taquitos are exactly what you need. This easy recipe combines shredded chicken, creamy refried beans, and melty Monterey Jack cheese all rolled into soft corn tortillas and fried until perfectly golden and crispy. These Crispy Chicken Bean Taquitos are ideal for game nights, family dinners, parties, or even meal prep when you want something quick, satisfying, and delicious. Every bite delivers a perfect balance of texture and bold Mexican-inspired flavor.
Method
Bake the Chicken
To begin, preheat your oven to 400°F and line a baking sheet with parchment paper. Place your chicken breasts on the sheet and lightly spray both sides with cooking oil spray. In a small bowl, combine your spices: garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix them well and generously season both sides of the chicken with the entire spice blend. This step ensures your taquito filling is full of flavor. Once seasoned, place the chicken in the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F. If you’re unsure, use a food thermometer to double-check doneness. Once cooked, let the chicken cool for a few minutes before shredding it using two forks or your fingers. If you’re pressed for time, a rotisserie chicken is a great shortcut.
Make the Filling
After your chicken is shredded, place it in a large mixing bowl. Add the refried beans and shredded Monterey Jack cheese. Mix everything together until the ingredients are well combined. The beans act as a creamy base, the cheese adds gooey goodness, and the chicken brings hearty flavor and protein. At this stage, your taquito filling should be thick and easy to scoop, with all the ingredients evenly mixed throughout.
Roll the Taquitos
Before you start rolling, it’s important to warm your tortillas so they’re flexible and won’t crack. You can do this by stacking them on a plate, covering them with a slightly damp paper towel, and microwaving for about 15 to 20 seconds. Once warm, lay a tortilla flat and spoon about 1 rounded tablespoon of the chicken-bean-cheese filling onto one side of the tortilla. Carefully roll the tortilla tightly from the filling side to the opposite edge, keeping it snug so it holds its shape. To keep it from unrolling during frying, insert a toothpick through the middle. Repeat this process for each tortilla until you’ve used up all your filling this recipe usually makes between 26 to 30 taquitos.
Fry Em Up
Now it’s time to get crispy! Pour about ½ inch of oil into a deep skillet and heat it over medium heat until it reaches 350°F. You can check the temperature with a thermometer, or carefully drop a tiny piece of tortilla in the oil if it sizzles right away, it’s ready. Working in small batches, place the rolled taquitos seam-side down into the hot oil. This helps keep them closed while frying. Fry each taquito for about 2 to 3 minutes per side, turning them with tongs once the bottom is golden brown and crispy. Be careful not to overcrowd the skillet, as this can lower the oil temperature and result in soggy taquitos.
Drain and Garnish
As each batch finishes frying, transfer the taquitos to a plate lined with paper towels to drain any extra oil. Let them cool for a few minutes they’ll stay crispy and be easier to handle. While they’re still warm, sprinkle the tops with crumbled Cotija cheese and fresh chopped cilantro for a boost of flavor and a pop of color. Serve with your favorite dips like guacamole, sour cream, or pico de gallo, and get ready to impress your family or guests with a crunchy, cheesy treat!
Necessary Tools
- Baking sheet + parchment paper
- Mixing bowls
- Frying pan or deep skillet
- Tongs or spatula
- Toothpicks (for rolling)
- Paper towels (for draining)
- Food thermometer (optional, but helpful!)
Crispy Chicken Bean Taquitos
Cuisine: ItalianDifficulty: Easy30
servings20
minutes30
minutes50
minutesIngredients
30 Mission Super Soft White Corn Tortillas
2 cups Monterey Jack cheese, shredded
1 (16 oz) can refried beans
1 ½ lbs chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp black pepper
Oil for frying (like avocado or canola)
Cooking oil spray
Optional Extras (Highly recommended!):
Crumbled Cotija cheese
Fresh chopped cilantro
Guacamole
Pico de gallo
Sour cream
Directions
- Bake the Chicken
First, preheat your oven to 400°F. Place the chicken breasts on a baking sheet lined with parchment paper. Spray them lightly with oil on both sides.
Mix up your spice blend: garlic powder, onion powder, cumin, chili powder, salt, and pepper. Sprinkle this flavorful mix all over the chicken don’t be shy, use it all up!
Bake for 20–25 minutes, or until the inside hits 165°F. Let it cool, then shred it with forks or your fingers. (You can also use a rotisserie chicken if you want to save time!) - Make the Filling
In a big bowl, mix your shredded chicken, refried beans, and shredded cheese. Stir it all up until it’s combined and looks delicious. - Roll the Taquitos
Warm your tortillas so they’re nice and bendy (you can microwave them for 15–20 seconds in a stack covered with a damp paper towel).
Scoop a rounded tablespoon of filling onto one side of each tortilla. Roll it up tightly and secure with a toothpick so it doesn’t unroll while frying. Do this for all your taquitos you should get about 26–30. - Fry ‘Em Up!
Heat about ½ inch of oil in a deep skillet to 350°F. Carefully place the taquitos seam side down in the hot oil.
Fry for 2–3 minutes per side, flipping carefully, until they’re crispy and golden brown. Don’t overcrowd the pan work in batches. - Drain and Garnish
Place the fried taquitos on a plate lined with paper towels to soak up the extra oil. Let them cool just a little, then top with Cotija cheese and chopped cilantro for that finishing touch.
Serve with guac, sour cream, or pico de gallo for dipping and dunking!
Notes
- Be careful with the oil temperature too hot and they’ll burn, too cool and they’ll soak up too much oil.
- Fry in small batches to keep the oil temp steady and avoid soggy taquitos.
Serving Suggestions
- Serve with a side of Mexican rice or a small salad.
- Cut them in half and stick toothpicks in for a party appetizer.
- Drizzle with hot sauce or chipotle mayo for a spicy twist.
- Make a taquito bowl: break them over rice and load up with toppings!
Fun Fact
Did you know the word “taquito” means “little taco” in Spanish? They’re sometimes also called flautas, especially if they’re made with flour tortillas and a bit longer. Either way, they’re crazy tasty!
Conclusion
And there you have it, homemade Crispy Chicken Bean Taquitos that are crunchy on the outside, cheesy on the inside, and absolutely irresistible. Whether you’re serving them as a party appetizer, a family dinner, or a quick snack, these Crispy Chicken Bean Taquitos are guaranteed to be a crowd-pleaser. Try them once, and they’ll quickly become a go-to recipe in your kitchen for any occasion.
