Bean and Cheese Taquitos
A great meatless version of a classic - and just as satisfying!
Course:
Main Course
Cuisine:
Mexican
Keyword:
avocado, beans, meatless, vegetarian
Servings: 4 people
Ingredients
- 8 corn tortillas
- 1 cup cooked pinto beans (you can also use black beans)
- 8 oz. cheddar cheese, sliced
- 2 large avocados
- 1/2 teaspoon ground cumin
- 3 Tablespoons chipotle flakes
- salt and pepper to taste
- canola or peanut oil to fry
Instructions
-
Mash the beans up with the cumin and 2 Tablespoons of the chipotle powder. (You can also use refried beans but I like to make the beans from scratch). Add a little salt and pepper to taste.
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Warm the tortillas to soften them, then spread about 2 Tablespoons of the mashed beans on them.
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Top the beans with cheese and carefully roll them.
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Heat about 1 inch of oil in a deep skillet until it reaches about 300 to 350 degrees.
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CAREFULLY lower each taquito into the oil and cook on both sides until golden brown.
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Drain on paper towels or coffee filters.Mash the avocado with the remaining chipotle flakes and salt and pepper to taste.
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Serve the taquitos hot with the mashed avocado - delicious!