Bean and Cheese Hotdog Taquitos

Ingredients

• 12small tortillas
• 15 g (1 tablespoon)unsalted butter
• 12whole hot dogs
• 60 ml (1/4 cup)barbecue sauce
• 2 cansBush’s® refried black beans
• About 340 g (3 cups)shredded cheddar cheese

Instructions

1. 1

   Cook the hot dogs

   Melt the butter in a large skillet over medium heat. Add the hot dogs and cook, turning occasionally, until heated through, about 5–7 minutes. Turn off the heat, pour over the barbecue sauce and turn the hot dogs with tongs until coated. Set aside.

2. 2

   Lay out tortilla

   Place one tortilla flat on a chopping board.

3. 3

   Spread the beans

   Spread refried black beans generously over half of the tortilla; about 2 heaped tablespoons is enough.

4. 4

   Add a hot dog

   Place one prepared hot dog on top of the beans.

5. 5

   Sprinkle the cheese

   Scatter 1/4 cup of shredded cheddar over the hot dog and beans.

6. 6

   Roll the tortilla

   Starting from the side with the beans and cheese, roll the tortilla firmly around the filling to form a log. Place it seam-side down.

7. 7

   Fill remaining tortillas

   Repeat the filling and rolling steps with the remaining 11 tortillas.

8. 8

   Grill until golden

   Grill the taquitos in a grill or panini press until the tortillas are golden brown and the cheese has melted.

9. 9

   Serve with dips

   Serve with salsa, guacamole and sour cream.

What are bean and cheese hot dog taquitos?

Taquitos are rolled tortillas with a savoury filling, cooked until the outside is crisp. This version takes a playful North American approach, bringing together familiar hot dog and burrito-style fillings.

Refried black beans help hold the filling together, while cheddar melts around the hot dog. Grilling the rolls gives them a crisp exterior without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 11g protein, 23g carbs, 13g fat.

The tortillas, beans and barbecue sauce contribute most of the carbohydrates; the cheddar, butter and hot dogs supply much of the fat, while the hot dogs, beans and cheese provide protein. Pair a portion with a salad or vegetables for a fresh contrast.

Choosing the tortillas and filling

Small tortillas: These are easier to roll into individual portions. If they feel stiff, warm them briefly so they bend without splitting.

Beans and cheese: Spread the beans over half the tortilla and keep the cheese close to the filling. This helps the taquito roll neatly and keeps the filling from spilling out.

Coating the hot dogs

Butter: Melt it over medium heat before adding the hot dogs, then turn them occasionally so they heat evenly.

Barbecue sauce: Add it after turning off the heat, as directed, and turn the hot dogs with tongs until coated. This keeps the sauce on the hot dogs for assembly.

Rolling them neatly

A firm roll helps the tortilla stay closed as it cooks. Start at the filled side and roll around the hot dog without pulling so hard that the tortilla tears.

Seam-side down: Set each roll down this way while you prepare the rest. It helps keep the seam in place before grilling.

Getting the right finish

Look for tortillas that are golden brown and crisp, with cheddar melted inside. The recipe gives no fixed grilling time, so check the taquitos as they cook.

Cook in batches if needed so the rolls fit comfortably in the grill or panini press. Avoid pressing so hard that the filling is forced out.

Dips and sides

Salsa, guacamole and sour cream are suggested for serving, offering fresh, creamy and tangy contrasts to the crisp rolls.

For a more complete plate, serve the taquitos with a simple salad or chopped vegetables alongside the dips.

Recipe notes & tips

• Warm tortillas briefly if they crack when rolled.
• Keep the filled side to one half of each tortilla so there is room to wrap it around the hot dog.
• Use tongs to coat the hot dogs evenly in the barbecue sauce.
• Set rolled taquitos seam-side down while finishing the batch.
• Check the rolls during grilling and remove them once golden and the cheese has melted.

Variations

• Use another cheese: Swap cheddar for a similarly meltable shredded cheese.
• Add heat: Serve with a spicy salsa or add your preferred hot sauce to the dip.
• Try a different dip: Offer salsa, guacamole or sour cream to suit the table.
• Make smaller rolls: Cut the hot dogs in half and use smaller tortillas, adjusting the filling to fit.
• Use another bean: Substitute a different refried bean if black beans are unavailable.

Common mistakes to avoid

• Rolling cold tortillas: They can split; warm them briefly until flexible.
• Overfilling: Too much bean or cheese makes rolling difficult; keep the filling to half the tortilla.
• Loose rolling: The tortilla may open on the grill; roll firmly and set it seam-side down.
• Adding sauce over high heat: The sauce can catch on the pan; turn off the heat before adding it.
• Crowding the press: The taquitos may not brown evenly; grill them in batches if needed.

How to store

Refrigerate leftover cooked taquitos in a covered container and eat within 3 days. Reheat in a panini press or oven until hot and crisp; the microwave will soften the tortillas.

Frequently asked questions