Homemade Taquitos bring the irresistible crunch and bold flavors of your favorite Mexican street food right to your kitchen.

Wrapped in golden, crispy tortillas, these little rolls are filled with tender, savory ingredients that burst with every bite.

Perfect for a quick weeknight dinner or a fun appetizer, they’re ready in just 55 minutes, making them both delicious and convenient.

The contrast of the crispy exterior and the juicy, flavorful filling creates a mouthwatering experience you’ll want to savor again and again.

Whether you dip them in creamy guacamole or tangy salsa, each taquito is a celebration of texture and taste. Gather your ingredients and let’s make something truly special—your family will thank you!

What You’ll Need for Homemade Taquitos?

Jackfruit Mixture:
1 (20-ounce) can jackfruit, cored and shredded
1 teaspoon extra-virgin olive oil
2 garlic cloves, grated
1 teaspoon cumin
1 teaspoon coriander
Pinch of cayenne pepper (adjust to taste)
½ teaspoon sea salt
Freshly ground black pepper
1 (4-ounce) can diced green chiles, drained
Taquitos:
12 to 14 flour or flour+corn tortillas* (see note)
¾ cup refried beans
½ cup jack cheese (or substitute with cheddar or vegan cheese)
¼ cup chopped scallions
Extra-virgin olive oil cooking spray
Toppings (optional):
Guacamole, Pico de Gallo, cilantro, serranos

How to Make Homemade Taquitos

Preheat the oven: Set it to 400°F and line a baking sheet with parchment paper.
Prepare the jackfruit: On the baking sheet, toss the shredded jackfruit with olive oil, garlic, cumin, coriander, cayenne, salt, and several grinds of pepper. Add the green chiles and toss again. Spread in a thin layer.
Bake the jackfruit: Bake for 15 to 18 minutes or until lightly golden brown. Remove from the pan and set aside.
Warm the tortillas: Line the baking sheet with a new sheet of parchment paper. Warm the tortillas in the oven for 3 to 5 minutes until pliable.
Assemble the taquitos: Spread a strip of refried beans near the left edge of each tortilla. Add some of the jackfruit mixture, a sprinkle of cheese, and scallions. Don’t overstuff. Tuck and roll into thin taquitos and carefully transfer each to the baking sheet. Use toothpicks to hold them in place if needed.
Bake the taquitos: Spray generously with olive oil cooking spray. Bake for 20 minutes or until golden brown and crispy around the edges.
Serve: Top with desired toppings like guacamole, Pico de Gallo, cilantro, or serranos. Enjoy!

Delicious Topping Ideas to Elevate Your Taquitos

Take your taquitos to the next level with these flavorful toppings! Try a dollop of guacamole for creaminess, a spoonful of pico de gallo for freshness, or a drizzle of spicy salsa for a kick. For a tangy twist, add a squeeze of lime juice or a sprinkle of chopped cilantro. Don’t forget a side of sour cream or crema for dipping!

How to Store and Reheat for Maximum Crispiness?

Store leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and bake at 375°F for 8-10 minutes until crispy.

Avoid microwaving, as it can make them soggy. For longer storage, freeze them in a single layer before transferring to a freezer bag—reheat straight from the freezer for a quick snack!

Quick Time-Saving Tips for Busy Cooks

Short on time? Use pre-shredded jackfruit or canned refried beans to cut down on prep. Warm your tortillas in the microwave (covered with a damp paper towel) for 30 seconds instead of the oven. You can also prep the jackfruit mixture a day ahead and store it in the fridge for faster assembly.

Fun Recipe Variations to Mix It Up

Switch up the filling by using shredded chicken, beef, or even roasted veggies instead of jackfruit. Swap the refried beans for black beans or pinto beans for a different flavor.

For a gluten-free option, use corn tortillas instead of flour. Experiment with different cheeses like pepper jack or cotija for a unique twist!

Essential Equipment for Perfect Taquitos

Make sure you have a baking sheet lined with parchment paper for easy cleanup. A pastry brush or olive oil spray ensures even crispiness.

If your taquitos won’t stay rolled, use toothpicks to secure them before baking. A grater for the garlic and a sharp knife for chopping scallions will also come in handy!