Bean and Beef Taquitos with Avocado Sauce

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  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 12 taquitos 1x


When you are craving a crispy Beef Taquito, you have to try this recipe. Homemade beef taquitos with avocado sauce is like taking tacos to a whole new level. With similar flavors, these hand help bites are just what you need.



For the Taquitos:

  • 1 cup plus 4 teaspoons vegetable oil
  • 1/2 pound 90% lean ground beef
  • 1 cup canned pinto beans, rinsed
  • 1 onion, halved and sliced thin
  • 2 jalapeño chiles, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup water
  • 3 tablespoons minced fresh cilantro
  • Salt and pepper
  • 12 (6-inch) corn tortillas
  • 1 large egg, lightly beaten

For the Avocado Sauce:

  • 2 avocados, halved, pitted, and chopped coarse
  • 1/2 cup plain Greek yogurt
  • 1/4 cup water
  • 3 tablespoons lime juice (2 limes)
  • 2 tablespoons minced fresh cilantro
  • Salt and pepper


  1. For The Taquitos: In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon oil until just smoking. Add beef and cook, breaking apart meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to a fine mesh strainer and all to drain while you prepare the rest of the recipe.
  2. In a medium bowl, mash beans to paste with potato masher or fork; set aside.
  3. In the now-empty skillet heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Add mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper. Stir in drained beef and cook, until mixture has thickened, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl; set aside to cool, about 20 minutes.
  4. Line a rimmed baking sheet with parchment paper. Set a wire rack inside a second rimmed baking sheet. Wrap 6 tortillas in a wet paper towel; place on plate and microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of the top half of each tortilla with egg. Spoon 3 tablespoons of filling onto the lower half of each tortilla and roll tightly and place seam side down on lined baking sheet. Cover with clean damp towel. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be made up to 24 hours in advance, covered with damp towel, wrapped in plastic, and refrigerated.)
  5. To Fry the Taquitos: Heat oven to 200 degrees. Heat remaining 1 cup oil in a 12-inch nonstick skillet over medium-high heat until 350 degrees. Place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in oven to keep warm. Repeat with remaining taquitos.
  6. To Bake the Taquitos: Heat the oven to 425 degrees and spray a baking sheet with cooking spray. Lightly brush each taquito with oil and sprinkle with salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.
  7. For the Avacado Sauce: Meanwhile, combine avocados, yogurt, water, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Process until smooth. Season with salt and pepper to taste. Cover with plastic until ready to serve. Serve taquitos with sauce.

  • Category: dinner
  • Method: oven
  • Cuisine: Mexican

Keywords: beef taquitos