Print Recipe

Homemade Taquitos

Course: Main Course, Snack
Cuisine: Mexican
Keyword: Taquitos


  • 1 pound grass-fed ground beef
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp chili powder
  • ½ tsp ea salt
  • 30 (or so) sprouted corn tortillas (Food For Life is my favorite brand and can be purchased through Azure Standard)
  • 2 cups homecooked, organic, beans (find the recipe here)
  • 2 cups shredded cheese from grass-fed cows (Kerrygold is my favorite!)
  • ¼ cup organic, sour cream (watch those added ingredients!)
  • Sea salt and pepper, to taste
  • Avocado, salsa, and sour cream, for serving


  • Brown the ground beef in a skillet. Skim off any excess fat (if using grass-fed beef, you probably won't have any). Add in the cumin, coriander, chili powder, and salt. Stir to combine.
  • In a separate bowl, combine the cooked beans, cheese, sour cream, and salt and pepper. Stir to combine. I mushed mine so Stuart wouldn't know I snuck beans in. Unfortunately, I didn't mush them well enough, because he could totally tell. Whoops.
  • Combine the beef in with the bean and cheese mixture. Stir to combine.
  • Heat up a small, cast iron skillet. Add a swig of butter or tallow, if needed. Gently heat up a tortilla briefly, for about 10 seconds per side. This will help the tortilla to become soft and pliable.
    Don't skip this step. The tortillas will break and crack. Trust me. Ahem.
  • After heating the tortilla, spoon a tablespoon or two of the filling onto it. Roll tightly until, ya know, it looks like a taquito!
  • Place on a baking sheet that has been lined with parchment paper.
    Repeat the filling and rolling with the remaining tortillas. Make as many as that little heart of your's desires.