Potato Taquitos Recipe
quesillo, black bean, avocado, crema
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Ingredients
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Potato & Bean Filling
Assembly & Tortillas
Toppings & Sauce
Method
Potato & Bean Filling
- 1
- 2
Sauté aromatics
While potatoes cook, heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Season and mash
Add the drained cooked potatoes to the skillet with the onions and garlic. Add cumin, smoked paprika, remaining 1/2 teaspoon salt, and black pepper. Gently mash the potatoes in the skillet with a potato masher or fork until mostly mashed but still slightly chunky. Stir in the black beans and warm them through for 2–3 minutes. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro, if using. Let the filling cool slightly so it’s easy to handle when assembling.
Assembly & Frying
- 4
- 5
Fill and roll
Place about 2 tablespoons of the potato-black bean filling along one end of a tortilla, sprinkle about 2 tablespoons (a light handful) of shredded quesillo on top of the filling. Roll the tortilla tightly around the filling into a taquito. Repeat with remaining tortillas and filling. You should get approximately 12 taquitos.
- 6
Secure (optional)
If needed, secure each taquito with a toothpick to keep it from unrolling while frying or baking.
- 7
Fry method (crispiest)
Pour oil into a large skillet so it is about 1/8–1/4 inch deep and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry taquitos seam-side down first for 1–2 minutes per side, turning so all sides are golden and crisp, about 4–6 minutes total. Transfer to a paper towel-lined tray to drain excess oil.
- 8
Baked method (lighter)
Preheat oven to 425°F (220°C). Brush each taquito lightly with oil or spray with cooking spray and place seam-side down on a rimmed baking sheet lined with parchment. Bake until crisp and golden, about 12–16 minutes, turning halfway through for even browning.
Toppings & Serving
- 9
Prepare crema
If using plain sour cream and want a crema-style sauce, stir the juice of 1 lime into 1/2 cup crema (or sour cream) until smooth. Add a pinch of salt and taste-adjust. Optionally thin with 1–2 tablespoons of water or milk for drizzling consistency.
- 10
Prep avocado
Dice or slice the avocado, toss gently with 1/4 teaspoon salt and a squeeze of lime to prevent browning and season.
- 11
Plate and garnish
Arrange hot taquitos on a platter. Drizzle crema over them or serve in a small bowl for dipping. Top with diced avocado, a sprinkle of crumbled cotija or queso fresco, chopped cilantro leaves, and a drizzle of hot sauce or salsa if desired.
- 12
Serve
Serve immediately while taquitos are hot and crispy. Provide extra lime wedges on the side.
