Baked Vegetarian Taquitos and my Original Recipe for Crockpot Refried Beans

Here are two of my favorite Vegetarian Taquito recipes. I like the fact that they're Baked and not Deep Fried in Oil.
I created a recipe for Homemade Refried Beans. I prefer them to canned beans.
My recipe is at the end of this post.
Once you've tasted Homemade Refried Beans, it's difficult to go back to canned.

Baked Roasted Green Chile, Cheese and Corn Taquitos

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - Sheet Pan lined with crinkled Foil.


12 Flour Tortillas
1- 4 oz. Can of Diced Hatch Green Chiles, drained.
1/2 C Corn
1 C Shredded Queso Quesadilla Cheese
1 tsp Cumin
1/4 tsp Adobo Powder
1/4 tsp Salt
Vegetable Oil

In a Medium Mixing Bowl:
Chiles
Corn
Cheese
Cumin
Adobo
Salt
Mix well.

Heat 2 Tortillas at a time, for 30 seconds in a Microwave, between two layers of Paper Towels.

After 2 are heated:
Spoon 2 TBS of the Mixture off to the side of each Tortilla and roll tightly.
Transfer them seam side down on the Sheet Pan.
Continue preparing all of the Tortillas.

Brush the tops with Vegetable Oil.
Bake for 25 minutes.

Serve Hot with Sides of:
Salsa
Guacamole
Sour Cream

Enjoy!
Peace in the Kitchen!

Baked Refried Beans and Sweet Potato Taquitos.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - Sheet Pan lined with crinkled Foil.

3 Small Sweet Potatoes, peeled and cut into 1" pieces.
(place them in a large pot of boiling water (enough to completely cover them)
Boil for 25 minutes.
Drain and set aside to cool completely, in the Saucepan.
When completely cooled, mash them with a Potato Masher.

Add:
1 tsp Chili Powder
1/2 tsp Paprika
1/8 tsp Cayenne Pepper
Mix well.

You'll need:
3 Green Onions, sliced thin. Use the entire Onion.

Assembly:

Heat 2 Tortillas at a time, for 30 seconds in a Microwave, between two layers of Paper Towels.
After 2 are heated:
Spread a layer of Beans topped with a layer of Sweet Potatoes on each Tortilla.
Sprinkle with some Onion.
Roll tightly.
Transfer them seam side down on the Sheet Pan.
Continue preparing all of the Tortillas.

Brush the tops with Vegetable Oil.
Bake for 25 minutes.


Serve Hot with Sides of:
Salsa
Guacamole
Sour Cream

Enjoy!
Peace in the Kitchen!



We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!
Peace in the Kitchen!