Baked Taquitos with Creamy Salsa and Guacamole | BEST SUPER BOWL SNACKS | The Edgy Veg
Baked Bean and Cheese Taquitos
What a mess, huh? I wish these taquitos had turned out better. For the first batch, the tortillas split when I rolled them and all the filling leaked out during baking. Softening the tortillas under a wet paper towel in the microwave for a bit longer solved that problem, but they were still more tough than crisp after spending a few minutes in the oven. Maybe a heavier hand brushing oil on the outside of the taquitos before baking would have made them crispy, but I think these things really need to be fried.
It wasn't too heartbreaking that these didn't turn out great, however, because they took mere minutes to pull together. First I mixed seasoned pinto beans with shredded cheese. Then I warmed small corn tortillas in the microwave under a damp paper towel. For the first batch, I heated for 30 seconds, but the tortillas split during rolling, so I dampened the paper towel even more and zapped them for a full minute. Then the tortillas were pliant enough to roll. I put a couple spoonfuls of the filling in each warmed tortilla, then rolled it up and put it seam-side-down on a rimmed baking sheet. Brushed with oil, then baked in a 400F oven for 15 minutes. Served with our favorite taco toppings.
We ate these, but they were really too crunchy. I'm not sure what would make them nice and crisp. We'll probably stick to tacos from now on.
Video: Vegan Bean & Cheese Baked Taquitos - Quick & Easy Recipe!
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