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Low Carb Beef Tenderloin Taquitos

  • Author: Mila Clarke
  • Total Time: 35 minutes
  • Yield: 6 taquitos 1x
  • Diet: Diabetic


Units Scale
  • 1/2 pound beef tenderloin cubed into 1″ pieces
  • 1/2 teaspoon of Nature Seasoning
  • 1/2 cup + 2 teaspoons Avocado Oil
  • 6 Low Carb Tortillas
  • 1 cup of refried beans, canned, reduced-sodium
  • 1/2 cup shredded Mexican cheese blend
  • 1/2 cup tomato salsa
  • 1 avocado
  • Juice of one lime (1/8 cup)
  • 1/4 cup cilantro, chopped
  • 1/4 cup white onion, diced


  1. Cube your beef into 1-inch pieces and then season with your seasoning of choice (I use nature’s seasons here).
  2. In a medium, nonstick skillet, heat avocado oil on medium-high heat. Add beef tenderloin to skillet and cook through to medium-well. Set aside cooked beef.
  3. Prep taquitos by spreading refried beans on the entire taquito, and sprinkling on Mexican cheese and beef. Roll them tightly, and place them seam side down.
  4. Add 1 inch of oil to a skillet, and heat on medium-high heat. Add the taquitos to the skill, and cook until light brown and cripsy on all sides, about 2-3 minutes. Be careful not to crowd the pan, and work in batches to keep the oil hot.
  5. Once browned, set aside on a paper towel to drain the excess oil.
  6. Top the taquitos with salsa, avocado, onion and cilantro.


  • If you make the full batch of 6, you can roll the remaining taquitos in saran wrap, and place them into a freezer bag in the freezer for 1 month. To reheat, pop them into the microwave for 1 minute. You can also rewarm them in a 400ºF oven for 10 minutes to get the tortilla crisp again.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Tex-Mex


  • Serving Size: 2 taquitos
  • Calories: 502
  • Sugar: 3.3g
  • Sodium: 1031.7mg
  • Fat: 28.6g
  • Saturated Fat: 8.3g
  • Carbohydrates: 47.4g
  • Fiber: 27.3g
  • Protein: 35.7g
  • Cholesterol: 60mg

Keywords: taquitos, beef taquitos, beef tenderloin

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