Courtesy Helen Lampkin
Crispy on the outside, creamy on the inside!
1 15 oz. can refried beans
2 cups cheddar cheese, shredded
12 flour tortillas 8”
Olive oil
Kosher salt
Ground cumin
Chile powder
Directions:
Combine refried beans, and cheese in a mixing bowl until well blended. Spread approx. ¼ cup on each tortilla. Roll up in a tight roll and place into a zip top bag. Refrigerate for at least one hour.
To bake: Preheat oven to 400*. Place on a baking sheet. Brush the top of each taquito with olive oil. Dust with salt, pepper, ground cumin and chile powder. Bake for approximately 10 minutes until tortillas start to crisp up and brown.
Serve with guacamole, sour cream, and salsa.