I’m not proud of this,  but when I was in junior high, I ate taquitos from the cafeteria nearly every day.  I don’t even want to think about what they were filled with, but I just loved them; mostly for the crunchy corn tortilla and the green dipping sauce with which they were served.  We won’t even talk about the Hostess mini crumb donuts I ate too.  Geez.  Gotta love the offerings in school cafeterias.  Sad to say it’s no better 30 years later.  Did I just say that?  30 YEARS?  “sigh”.

Anyway, I digress…sorry.   As we all know, traditional taquitos are deep fried.  We also know deep fried foods = bad news.  I set out to create a plant-based taquito that I could bake, but would still be crunchy.  I don’t cook with oil as a rule, but for form and function, a small amount was required for this to work.  I tried it without.  Fail.  However, I was amazed how such a small amount could make a difference.  1 tablespoon of olive oil or less for the entire batch of 12 taquitos.  Not bad.  Since these taquitos are filled with potatoes, I’m calling them paquitos.  🙂

Paquitos

Votes: 28 Rating: 3.68 You: Rate this recipe!

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These potato and bean-filled taquitos are easy to make (though a little messy) with simple ingredients, and delicious served with a salsa verde and a little avocado or guacamole. For kids, limit the spicy ingredients in the filling. For best results use FRESH, room temperature tortillas to avoid breakage.

• CourseEntrée

Servings

12 paquitos

Servings 12 paquitos

Paquitos Votes: 28 Rating: 3.68 You: Rate this recipe! Print Recipe These potato and bean-filled taquitos are easy to make (though a little messy) with simple ingredients, and delicious served with a salsa verde and a little avocado or guacamole. For kids, limit the spicy ingredients in the filling. For best results use FRESH, room temperature tortillas to avoid breakage. CourseEntrée Servings 12 paquitos Servings 12 paquitos

Ingredients

• 1 can black beans drained and rinsed
• 1 can vegetarian refried beans
• 1 16 oz. bag hashed brown potatoes
• 1/2 tsp (heaping) garlic powder
• 1/2 tsp (heaping) onion powder
• 1/2 tsp cumin
• 1/2-1 tsp salt
• 1 can green chilis optional
• cayenne or hot sauce optional
• 12 corn tortillas
• 1 TBS olive oil

Servings: paquitos

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350.
2. Combine all ingredients in skillet and cook until warmed through.
3. Wrap corn tortillas in paper towels and microwave for 45 seconds.
4. Pour 1 TBS olive oil into tiny bowl. Dip fingers in oil and spread evenly on both sides of tortilla. You only need a small amount.
5. Place approximately 1/3 cup filling onto tortilla and roll it, placing seam-side down into baking dish sprayed with cooking spray.
6. Bake for 30 minutes.

   

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