Bean and Quinoa Taquitos with Jalapeno Queso Recipe

Name: Bean and Quinoa Taquitos with Jalapeno Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Cooked Quinoa; 1/4 cups Pinto Beans; 1/4 teaspoons Chili Powder; 1/4 teaspoons Smoked Paprika; Salt, If Needed; 4 whole Soft Taco Tortillas; 2 Tablespoons Fresh Cilantro, Chopped; 2 teaspoons Butter; 2 teaspoons Flour; 1/2 cups Skim Milk; 5 slices Pickled Jalapeno Rings; 2 slices American Cheese; Salt, If Needed

Servings: persons

1/2 cups Cooked Quinoa
1/4 cups Pinto Beans
1/4 teaspoons Chili Powder
1/4 teaspoons Smoked Paprika
Salt, If Needed
4 whole Soft Taco Tortillas
2 Tablespoons Fresh Cilantro, Chopped
2 teaspoons Butter
2 teaspoons Flour
1/2 cups Skim Milk
5 slices Pickled Jalapeno Rings
2 slices American Cheese
Salt, If Needed

1
1.
2
Preheat oven to 400 degrees F. 2.
3
Mix the quinoa, pinto beans, chili powder, smoked paprika, and pinch of salt (if needed) together in a small bowl.
4
Divide between the tortillas and carefully roll up.
5
Place in a small baking pan, tortilla seam side down, and bake for 15 minutes, or until crisp.
6
3.
7
Meanwhile, make the cheese sauce.
8
Melt the butter over medium heat in a pot.
9
Whisk in the flour and let cook for 1 minute.
10
Gradually whisk in the milk, stirring after each addition to get rid of lumps.
11
Let cook, stirring occasionally, until mixture is thick enough to coat the back of a spoon.
12
Reduce heat to low and add jalapeno and cheese slices.
13
Season with salt, if necessary.
14
4.
15
Place the taquitos on a plate and pour on the cheese sauce.
16
Sprinkle with fresh cilantro.
17
Great with tortilla chips!

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Cooked Quinoa, 1/4 cups Pinto Beans, 1/4 teaspoons Chili Powder, 1/4 teaspoons Smoked Paprika, and more.

Yes, Bean and Quinoa Taquitos with Jalapeno Queso falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Quinoa Taquitos with Jalapeno Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions