Bean and Veggie Taquitos

We hit a milestone last night. Keith and I went out with friends to see an exhibit at the MFA, and we left the three boys to fend for themselves. Joe is now almost 14, so legally it's all good, but we all know how brothers can be. I did a lot of praying. I also made this recipe for them to eat for dinner. Something new and interesting to help keep them happy so I could go look at art.

It turned out great! They are pretty quick, cheap and easy to make. This recipe makes 12 taquitos. I used pinto beans and red pepper because that is what I had. You could use any beans or meat that you like. Also feel free to change up the veggies to your liking. Black bean and left over cooked sweet potato would work great. This recipe is a canvas you can paint the way you like. Have fun!



Bean and Veggie Taquitos

Ingredients:
8 oz cream cheese, softened
1 - 14oz can of beans, drained (pinto or black work well)
1/4 cup canned chopped chilis
1/2 red bell pepper finely diced
2 scallions diced
1/3 cup cubed cheddar cheese
1/2 tsp oregono
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste
12 flour tortillas
butter or oil for the pan

Directions:
1. Combine cream cheese, beans, chilis, pepper, scallions, cheddar and spices. Gently fold together to combine.

2. Assemble the taquitos. Lay one tortilla on a clean work surface, then place two heaping tablespoons of filling near the edge closest to you.

 Smooth out the filing along that edge and roll the tortilla tightly away from you starting with the filling edge. Heat your pan while you roll your tortillas.

3. Place 5-6 taquitos in a pre-heated skillet, seam side down. Cook until they brown, 2-3 minutes, then turn to brown on another side. Continue until all sides are browned. Serve right away. If you are cooking in batches, cooked taquitos can be kept warm in a baking dish placed in the oven at 200 degrees.