Ingredients
1
can (16 oz) Old El Paso™ traditional refried beans
1
can (14.5 oz) petite diced tomatoes, undrained
1
cup chicken broth
1/2
cup (from 14-oz can) unsweetened coconut milk (not cream of coconut)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ taco seasoning mix
6
sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese
12
tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
2
tablespoons CRISCO® Pure Vegetable Oil
1/4
cup chopped fresh cilantro, if desired
4
medium green onions, sliced (1/4 cup), if desired
Preparation
Heat oven to 450°F. Line cookie sheet with foil.
In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
