Ingredients

The following ingredients have 4 Servings
  • 1 Can Old El Paso Traditional Refried Beans (16 oz)
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Chili Powder
  • 1 1/2 Cups Guacamole
  • 3/4 Cup Sour Cream
  • 2 Cups Colby Jack Cheese (grated )
  • Pico De Gallo for serving
  • 1/4 Cup Canola Oil for Frying
  • *Olives (optional)
  • 1 Package Corn Tortillas
  • Sea Salt (for garnish)

Instruction

  • In a medium bowl, combine the refried beans, cumin and chili powder, stirring well.
  • Set aside.
  • Heat a large skillet over high heat.
  • Place one tortilla on the hot skillet, allow to cook for a couple seconds, carefully turn the tortilla and cook on the other side, remove to a plate. The tortilla should be flexible now.
  • Cover with a heavy towel or tinfoil to keep warm and pliable or work on one taquito at a time.
  • Lay one cooked tortilla on a plate and spread a thin layer of the refried bean mixture, sour cream,guacamole and finally a sprinkling of cheese.
  • You made add olives now, with the pico or skip entirely.
  • Tightly roll the tortilla closed [b]see note[/b] and set aside.
  • Continue with each tortilla.
  • Heat a medium skillet to medium heat and add the oil.
  • When the oil begins to shimmer add the taquito, seam side down and cook for 15-30 seconds or until turning golden brown, flip to each side of the taquito allowing each side to brown and then set on a paper towel lined plate.
  • Sprinkle with a little sea salt
  • Serve with fresh pico de gallo.