Go Back
beef and bean taquito

Beef and Bean Taquito with Avocado Salsa

These beef and bean taquitos are crispy and boldly seasoned, filled with a savory mix of ground beef, pinto beans, jalapeños, and spices. The creamy avocado-lime sauce adds a cool, tangy contrast to every crunchy bite.
Print Pin
Prep Time: 30 minutes
Cook Time: 45 minutes
Fry Time: 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Taquitos

  • 1 cup plus 3 teaspoons vegetable oil
  • 8 ounces 90 percent lean ground beef
  • ¾ cup canned pinto beans rinsed (slightly reduced for filling balance)
  • 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
  • ½ cup water
  • 3 tablespoons minced fresh cilantro
  • ½ teaspoon table salt
  • ½ teaspoon black pepper
  • 12 6-inch corn tortillas
  • 1 large egg lightly beaten

For the Avocado Sauce

  • 2 avocados halved, pitted, and chopped
  • ½ cup sour cream
  • 3 tablespoons water slightly increased for better consistency
  • 3 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro

Instructions

  • Cook beef until no longer pink, 5 minutes. Drain. Mash beans.
  • Sauté onion 5 minutes. Add jalapeños, garlic, cumin, chili powder. Cook 30 seconds.
  • Stir in beans, tomato sauce, water, cilantro, salt, pepper, and beef. Cook until thick, 10 minutes. Cool 20 minutes.
  • Soften tortillas. Fill with 3 tbsp filling. Roll tightly.
  • Fry taquitos at 350°F until golden, 5 minutes per side. Keep warm in oven.
  • Mash avocado, sour cream, water, lime juice, and cilantro. Season.
  • Serve taquitos hot with avocado sauce.