Name: Paquitos
Prep time: PTM
Cook time: PTM
Yield: 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

Paquitos

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

12paquitos

Servings

12paquitos

Ingredients

1 can black beansdrained and rinsed
1can vegetarian refried beans
116 oz. bag hashed brown potatoes
1/2tsp (heaping) garlic powder
1/2tsp (heaping) onion powder
1/2tsp cumin
1/2-1tsp salt
1can green chilisoptional
cayenne or hot sauceoptional
12 corn tortillas
1TBS olive oil

Instructions

Preheat oven to 350.
Combine all ingredients in skillet and cook until warmed through.
Wrap corn tortillas in paper towels and microwave for 45 seconds.
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.
Place approximately 1/3 cup filling onto tortilla and roll it, placing seam-side down into baking dish sprayed with cooking spray.
Bake for 30 minutes.