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Spicy Potato & Cheese Taquitos + Roasted Tomato Pinto Bean Dip
Tender potatoes, sliced jalapeno, green onions, and cheese rolled into a corn tortilla then shallow fried. Roasted peppers, garlic, and tomatoes blended into a creamy bean dip.
Taquitos are something I like to throw together ever so often. They can be filled with anything and once you get the hang of them come together pretty quickly. For this recipe, I tried to keep it simple with creamy boiled potatoes folded with cheese and spices. Served alongside a rich and creamy roasted tomato bean dip. This recipe makes for a nice light lunch with endless serving possibilities you can serve these with a side salad, a fried egg over the top, or just a carousel of different dips. Check out my tips and tricks below for the best spicy potato & cheese taquitos + Roasted tomato pinto bean dip. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP
boil potatoes: boiling the potatoes to me is the best method here. boiling the potatoes allows them to stay creamy and soft. they make it easier to mold the potatoes into shape before rolling resulting in less filling loss. Also boil the potatoes with a little bit of baking soda so that the surface starch fries nice and crispy once rolled in the taquito
rolling taquitos: the key to getting a taquito to stay together without a toothpick is having the pan ready to cook the taquitos once they are rolled and less filling. less filling will make it so the taquitos don’t unravel. when placing the taquitos in the pan place them seam side down to lock them into place.
roasted bean dip: roasting the veggies for the beans adds tremendous flavor rather than boiling. toss them into a hot oven as the potatoes boil.
epazote: i use epazote in my beans because it’s known to relieve gas but it also adds a pungent citrus undertone that’s hard to pinpoint. epazote can be found in the fresh herb section of most grocery stores particularly in the winter. in its off-season you may only find it in specialty Mexican grocery stores. It’s a herb worth searching for.
SIMILAR INGREDIENTS TO:
- BAKED BREAKFAST TAQUITOS + TOMATILLO SALSA
- CRISPY ACHIOTE CHICKEN TAQUITOS
- GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
ENJOY THIS RECIPE WITH:
Spicy Potato & Cheese Taquitos + Roasted Tomato Pinto Bean Dip
INGREDIENTS
- 3 Peeled Russet Potatoes
- 15 Corn Tortillas
- Cooking Oil
- 1TB Pequin Peppers, chopped
- 1TB Baking Soda
- 1Tb Salt
- 2 Jalapeno, seeded, sliced
- 2 Green Onions, sliced
- 2-3c Cheddar Cheese
- 1tsp Cayenne Pepper
- 2tsp Garlic Powder
- 1tsp Black Pepper
- 1tsp Salt
- 2Tb Butter
- ROASTED TOMATO BEAN DIP
- 4 Roma Tomatoes
- 1/2 Yellow Bell Pepper, sliced
- 8 Garlic Cloves
- 1 Jalapeno
- 3TB Olive Oil
- Salt
- 15oz Pinto Beans Canned
- 1/2c Water
- 2 Espazote Leaves
- 1/2tsp Cumin
- 1/2tsp Black Pepper
- 1tsp Salt
- 1 Lime, zest and juice
INSTRUCTIONS
- Add peeled potatoes to a pan. Cover with water, add in baking soda, salt and pequin peppers. Boil and simmer for 25-30 minutes till fork tender. Drain once done.
- Allow potatoes to cool for about 10 minutes and lightly mash with butter, season the potatoes with salt, pepper, cayenne, and garlic powder. Add in sliced jalapenos, green onions and cheese.
- Coat the tomato, bell peppers, jalapenos and garlic with olive oil and salt roast at 350F for20 minutes.
- Once removed from the oven scrape into the blender with pinto beans, water, seasonings and epazote leaves. Blend low to high for about 1 minute till smooth.
- Add the beans to a pan and bring to a boil to heat the bean dip
- To make the taquito take a small handful of the potato mixture and roll in corn tortillas.
- Heat a pan up over medium heat and lightly coat with cooking oil. Place the taquitos seam side down and cook for a minute or two and all sides till the shell is golden brown.
- Repeat till all the taquitos are done.
- Serve with the bean dip.
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