Mexican-style food is definitely one of those cuisine’s that can please just about everyone. It’s basically a lot of the same ingredients just presented differently.
Think about it. Tacos usually consist of beef/chicken/beans with tomatoes, lettuce, & cheese. Topped with queso, sour cream, or guacamole. Burritos are similar. So are nachos…
Actually, I’ve simplified these taquitos for the sake of two things, and two things only: I had limited ingredients and I was really hungry and didn’t feel like making a store run (that could really be three, I suppose).
These take a bit of prep time, but it pays off because you’ll end up with a TON of them. Made with only 3-4 ingredients they make a great snack for parties, pot lucks, or the end of the week after all the “good food” has been eaten.
Don’t forget to scroll allll the way down for my suggested wine pairing!
Refried beans & Salsa Taquitos
- Vegan/Vegetarian Recipe
- Makes 15-20 taquitos
- Prep time: 20-30 minutes
- Cook time: 15 minutes
- Budget friendly: main ingredients total less than $5
- Medium bowl to mix ingredients
- Small bowl for oil/seasonings
- Basting brush or spoon
- Baking pan, lined with aluminum foil
- 1 package of 6in soft taco shells (at least 15-20 in package) (1.99)
- 1 can refried beans (if you are Vegetarian/Vegan get Fat-Free) (1.48)
- 1 jar of salsa (anywhere between 10-14oz) (1.49)
- 1 TBSP taco seasoning (or mix of chili powder & salt is fine)
- 1/4 cup olive oil
- 1/2 cup shredded cheddar (optional)
- Preheat oven to 375
- In small bowl, mix oil and seasoning together
- In medium bowl, mix refried beans and salsa (I have a 16oz jar, and I used 3/4 of the jar, you can choose to use LESS, but I would not recommend more as the mixture will be too wet).
- Take 1 soft taco and brush one side with the oil/seasoning mixture. A light, even coat is fine.
- Flip taco over and on the dry side, add 2 TBSP of bean/salsa mixture to the BOTTOM of the taco.
- Roll taco tightly like a cigar, you do not need to fold the sides like you would a burrito. If filling starts to squish out of the sides, push it back with a spoon. Maybe use less mixture for next taco.
- Place taco seam side down on baking dish (that is lined with aluminum foil for easy cleanup!)
- Repeat for all the tacos.
- Cook in oven for 15 minutes, or until shells are crisp but not burned.
I highly recommend that these be dunked in sour cream, guac, salsa, or a combination of the three.
What? Wine with Mexican food? Yes. Of COURSE a lager or a margarita are the obvious choice, but what about for those of us who don’t like beer? Or swore of tequila after that one time on that cruise to Mexico?
For the wine-o’s, I suggest a Sauvignon Blanc since this is is heavily flavored with salsa.
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