By Nicole Folgate

Tired of the same old snacks on game day?

Score big at your next party with some finger-licking good Latin finger food.

When it comes to food from south of the border, taquitos are right up there at the top of the list. Easy to eat, full of flavor, versatile, supremely dippable and great for large crowds. But, we know what you are thinking: taquitos, like a lot of other Latin cuisine, are loaded with lots of fat, salt, oil and other preservatives.

In most cases you would be right – but not with this recipe!

Unlike other taquito recipes, these babies are baked instead of fried in fatty oils. Combine that with lean ground beef, protein-packed pinto beans and zucchini – this recipe’s secret weapon – and you have the makings of a batch of low fat, high flavor taquitos! It’s a win/win whatever way you want to look at it!

In addition to its nutritional value, zucchini helps bring some unique sweet flavor and firm texture to this dish that you have never experienced before! These taquitos really are one of a kind.

And like we said, they are perfect for dipping, so don’t just serve them alone! Whip up some queso or guacamole, scoop out some sour cream or make some homemade salsa! Randall Beans has some superb salsa recipes to choose from like our Southwestern Bean Salsa and our Crisp and Crunchy Corn Salsa.

This recipe makes about 20 taquitos, so a little can go a long way! Adjust the recipe for larger or smaller portions.


Beef and Bean Taquitos

Beef and Bean Taquitos


  • 1 lb. lean ground beef
  • 1 tsp. crushed garlic
  • 1 large zucchini
  • 1 tsp. chili powder
  • 2 tsp. onion powder
  • 1 tsp. cumin
  • ½ tsp. salt
  • 1 1/3 cups Randall Pinto Beans, undrained
  • 1 tsp. olive oil
  • 20 corn tortillas
  • 1½ cups shredded Colby Jack cheese


  1. Preheat oven to 425 degrees.
  2. Peel and shred zucchini. In a large pan over medium heat, brown ground beef, crushed garlic, and zucchini. As the zucchini cooks, it will release a little water. After ground beef is browned, drain off fat and water. Add chili powder, onion powder, cumin, and salt to the ground beef mixture and stir in completely. Set aside.
  3. Heat a skillet over low heat and add olive oil. Add pinto beans and cook until warmed through. Using a potato masher or fork, mash the beans to reach a refried beans like consistency. The beans don’t have to be mashed completely; it works best to leave them with a little texture.
  4. Set up an assembly line to prepare the taquitos. You will need a greased baking pan, corn tortillas, the pinto beans, shredded cheese, and ground beef mixture. Start by heating 5 of the corn tortillas in the microwave for 10-15 seconds, or until softened. It is very important to warm them up or your taquitos will crack open while baking. Spread one teaspoon of the pinto beans on half of one tortilla, add two tablespoons of beef, and sprinkle with cheese. Gently roll up the taquito and place seam side down on the baking sheet. Repeat with the remaining tortillas, warming more up as you go.
  5. Bake for 10-15 minutes, or until the taquitos become crispy. Serve immediately with guacamole, sour cream, pico de gallo, and salsa.
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Looking for more great snacks? Randall Beans is your game day recipe destination! From dips and spreads to finger food, we have the dishes to make your next gathering a real winner. Just head over to our recipe page or check out our free cookbook collections!