Bean Taquitoes & Refried Beans

We (I) love Mexican food and this has got to be one of my favorites.  I got the recipe out of a Rachel Ray Magazine but it is also on her website, here.  The first time I made this we gobbled them all up, so I had to do them again.

 

The recipe calls for a can of refried beans, but I just make my own.  I have a friend who's mother-in-law is Mexican and she told me how she was taught to make them.  I LOVE them this way.  

• Soak beans (I like to soak them overnight, but you can quick soak them)
• Drain water, and put beans in a crockpot and add more water.  About 3-4 cups water/cup of beans
• Add Garlic, salt, and onions to taste
• After cooking all day, heat some oil (bacon grease also works well) in a skillet and ladle beans into oil

•  This is the "refried" part.  You will also want to include some of the bean juice and milk.  Add enough to get a creamy consistancy.
• Mash beans with a potato masher

So, onto the recipe.  Here is what I did...

Bean Taquitoes

Refried Beans
Shredded cheese (I used Colby Jack, but any will work)
Corn Tortillas
Oil

Directions:
1.  Heat a skillet over medium heat.  Soften tortillas in skillet for a few seconds on each side. (Or skip this step and soften in the microwave like I did.  I had to, my tortillas were frozen, oops.)
2.  Spoon some refried beans onto softened tortilla.  Top with cheese and roll up into cigar shapes.
3.  Heat oil up in skillet and working in batches, fry taquitoes until crispy, turning to get all sides.

We served this with a salad and sour cream and salsa.  I'm the only one who had salsa with mine.

Verdict:  Another huge hit, but I knew they would be, that's why I made them again.  I love the recipe for homemade beans, and even made some extra so that I can dip tortilla chips in them later.  My kids all love them and they are super quick to make.  So, even though they are fried, they are full of good, healthy beans, right?  Plus they were really filling and 2 was good for everyone except the baby, who only had one.