Baked Taquitos

There is nothing better than portable food when you are running around between home, work, school, errands, soccer games, swim practice, or whatever it is that keeps us all on our toes and out of our cozy homes some days.  Don’t get me wrong, if I had my way, we would all be strolling to our local market to select the very best, most seasonal and delicious produce, then strolling back to our kitchens to prepare simple, healthy, and fabulous creations every day.  Of course, we would then sit down as a family and eat a leisurely meal before our afternoon siesta or retiring for the day.  But, alas, this is America, and we are busy.  While I do my best to get as close as I can to the dreamy life described above, there are times when breakfast gets eaten on the way to school or dinner is served soccer field-side. 

Soup and hot leftovers generally go with us for lunch or dinner on the run, but my kids really like a good finger food once in a while.  So, taquitos were born.  I had seen them in the frozen section, but didn’t want to go there, so decided to try them here at home.  I happily discovered that they were really easy and a hit with both kids, as well as my husband.  Served with guacamole, sweet potato fries, and a salad or slaw, they make a pretty good meal on the run that we can all feel good about. 

And, as a major added bonus, if you have kids, they can do almost all of this themselves!  Let them come up with their own filling ideas too…

  • 1 package sprouted corn tortillas, or tortillas of your choice
  • 1 recipe refried beans
  • shredded cheese, optional
  • lightly steamed greens stirred into beans, optional
  • olive oil for brushing taquitos

Preheat oven to 400 degrees.  Lightly oil a baking tray and set aside.  Create an assembly line with the tortillas, an empty plate, the refried beans, and any additional options.   Pour about 1/2 cup water into a small shallow pan and add about 1/4 teaspoon salt.  Turn to medium low and bring to a simmer.    Make one taquito at a time by putting a tortilla in the salted water until it’s soft and pliable.  It will just take a few seconds on each side (just a little longer if the tortilla was frozen).  Place the tortilla on a plate and spread a couple spoonfuls of refried beans in a line on the lower third of the tortilla.  Sprinkle cheese on if using, roll up in a cylindar, and place on the tray with the seam down.  Repeat until beans or tortillas are gone.  Brush some olive oil over the taquitos and bake for about 15 to 25 minutes, or until they are as soft or crispy as you like them.  Serve with raw veggies or sweet potato fries and some guacamole for dipping.  Enjoy!

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