Bean Taquitos & Rice
10-12 Corn tortillas
1 large can of Pinto beans (undrained)
1 small onion - chopped
dash of S&P
1/4 tsp. ground cumin
1/4 ts. chili powder
Bring beans & liquid to boil in a saucepan, add onion and seasonings - simmer for 10 min.
Preheat oven to 350°
Strain beans (keep liquid in saucepan)
Mash beans - spread on corn tortillas - roll - set in baking dish.
Bake 15-20 minutes
1 Tbs. butter
1 Tbs. flour
1 cup milk
1 cup shredded cheese
To bean liquid in saucepan, add 1 Tbs of butter - bring to boil,
add 1-2 Tbs. of flour - whisk until lumps are gone,
then add 1 cup of milk - bring back to boil for a minute or two - stirring often.
Take off heat when mixture starts to thicken - add cheese, mix and let stand for 5 minutes.
When taquitos are done in the oven, pour cheese sauce over top.
Layer on sliced avocado.
Sprinkle with fresh or dried cilantro.
1 cup white rice - cooked
1 can of Zesty Tomato Bisque (Campbell's)
any tomato or spicy soup could be used!
heat thoroughly - soup will thicken a little.