Chorizo and Black Bean Taquitos


  • 1 lb. ground chorizo
  • ½ medium onion, diced
  • 1 14 oz. can black beans
  • 1 cup pepper jack cheese
  • 15 6 inch corn tortillas


Avocado Chipotle Ranch

  • 2 cups ranch dressing
  • 1 avocado, pitted and halved
  • 1 chipotle pepper
  • 1 lime, juiced
  • 1 bunch fresh cilantro




Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Cook chorizo and onions together until chorizo is browned and cooked through. Add beans and pepper jack cheese and mix well until cheese melts. Remove from heat.
  2. Heat a thin layer of oil in a skillet over medium heat. Cook tortillas one at a time until soft and pliable, about 30 seconds per side.
  3. Place a heaping tablespoon of filling in the center of each tortilla and roll up. Place the tortillas seam side down on a baking sheet and secure with a toothpick.
  4. Place taquitos in a fryer until golden brown.
  5. For Avocado Chipotle Ranch, place all ingredients in a food processor. Blend until smooth. Serve with chorizo taquitos.