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Barb's Firecrackers


"I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning."
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1 h 20 m servings 64 cals
Original recipe yields 72 servings (72 appetizers)

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  • Prep

  • Ready In

  1. Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
  2. Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
  3. To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Nutrition Facts

Per Serving: 64 calories; 3.1 g fat; 7.5 g carbohydrates; 1.8 g protein; 8 mg cholesterol; 184 mg sodium. Full nutrition

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Read all reviews 4
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I did not add the chile peppers only because I knew that my husband and kids would not like them. Instead of making appetizers out of this recipe, I actually made this into lunch wraps for my fa...

Everyone loved these little delights. I added crushed red peppers and cayenne pepper to give it a little more kick. I also nixed the cupcake liners and displayed them on a platter with the chopp...

This is really good, quick & easy! With that said I think this recipe is a great base to start with and you can add or delete what you want. I used black bean refried beans mixed with taco seaso...

Pretty good, however a little too mushy.