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Spice Up Your Taco Tuesday: Low-Sodium Taquitos that Steal the Show

Remember the days when crispy, golden taquitos were a forbidden land in your low-sodium quest? Well, fret no more, fellow flavor adventurers! This recipe unleashes the magic of crunchy corn tortillas cradling a fiesta of savory goodness, all while keeping your sodium count in check. So, ditch the takeout menus and embark on a DIY journey to taquito bliss – minus the hidden sodium nasties.

Why Go Low-Sodium with Taquitos?

Taquitos, those delightful little bundles of joy, often pack a sneaky punch of sodium. From pre-seasoned ground beef to store-bought salsas, the flavor fiesta can come at a cost to your health goals. But fear not, sodium-conscious foodies! This recipe reimagines the taquito experience with fresh, flavorful ingredients and smart substitutions, proving that deliciousness and health can happily coexist.

What Makes This Recipe Special?

  • Spice Up Your Life (Without the Salt): Fresh jalapeños, cumin, chili powder, and garlic dance a flavor tango, infusing the filling with depth and warmth, sans the sodium overload.

  • Homemade Goodness: Skip the store-bought sauces loaded with hidden sodium and whip up a simple tomato-based concoction bursting with fresh herbs and spices.

  • Avocado Bliss (Optional): Creamy avocado adds a cool, refreshing counterpoint to the spicy filling, and its healthy fats leave you feeling satisfied, not overloaded.

Ready to Channel Your Inner Taquito Master?

Gather your trusty skillet, warm up your tortillas, and let's get cooking! This recipe is as straightforward as it is delicious, perfect for whipping up a weeknight meal or dazzling your friends with your low-sodium prowess. So, grab your ingredients, crank up the tunes, and prepare to embark on a flavor adventure that's kind to your taste buds and your health.

The taquitos are about 31mg of sodium per taquito. The dipping sauce adds about 11mg of sodium per serving.

Image of a plate of crispy taquitos standing upright, drizzled with a creamy avocado sauce and topped with fresh cilantro and chopped tomatoes. A cast iron skillet sits in the background, filled with the savory beef and bean filling.
Low Sodium Crispy Taquitos


For the filling:

  • 1 cup

  • 8 ounces lean ground beef

  • 1 15oz can no salt added pinto beans, rinsed and drained and

  • 1 onion, diced

  • 2 jalapeño chiles, stemmed, seeded, and minced (adjust for desired spiciness)

  • 3 garlic cloves, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon black pepper

  • 1 (8-ounce) can no salt added tomato sauce

  • ½ cup water

  • 2 tablespoons lime juice

  • 3 tablespoons minced fresh cilantro

For the taquitos:

  • 12 (6-inch) corn tortillas

  • 1 large egg, lightly beaten

For the avocado cream (optional):

  • 1 ripe avocado, mashed

  • ½ cup sour cream

  • 1 tablespoon lime juice

  • Fresh cilantro to taste (start with 2 tablespoons)

  • Pinch of black pepper


  1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.

  2. Add the onion and jalapeños to the skillet and cook until softened, about 5 minutes. Stir in the garlic, cumin, and chili powder, and cook for 1 minute more, until fragrant.

  3. Pour in the tomato sauce and water, then bring to a simmer. Add the pinto beans, lime juice and cilantro, and simmer for 5 minutes, allowing the flavors to meld. Season with black pepper to taste.

  4. While the filling simmers, prepare the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds, until pliable.

  5. Spread a spoonful of the filling across the bottom of each tortilla. Roll up tightly, taking care to tuck the bottom edge under the filling. Brush the last edge with the egg and secure the end. Place on a baking sheet, seem side down. Continue with the remaining tortillas.

  6. Heat a fresh layer of oil in the skillet to about 350°F (175°C). Fry the taquitos, starting with the seam side down, in batches until golden brown and crispy, about 2-3 minutes per side.

  7. Drain the taquitos on a wire rack over a baking sheet.

  8. To make the avocado cream (optional), combine all ingredients in a bowl and mash until smooth. Season with salt and pepper to taste.

Serve the taquitos hot with your favorite toppings, such as shredded lettuce, diced tomatoes, guacamole, salsa, or the avocado cream. Enjoy!


  • For a vegetarian option, substitute the ground beef with black beans or pinto beans.

  • Leave out the beans and use a full pound of ground beef. Or try using shredded chicken.

  • If you don't have fresh cilantro, you can use 1 teaspoon of dried cilantro.

  • Leftover taquitos can be stored in the refrigerator for up to 3 days. Reheat them in a pan with a little oil or in the oven at 350°F (175°C) until warmed through.

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