Bean & Cheese Taquitos W/ Guacamole

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can refried beans
• 1 1/2 tablespoons tabascoâ® brand chipotle pepper sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 3/4 cup shredded mexican blend cheese
• 24 small corn tortillas (the thin ones work best if you can find them)
• 1 cup peanut oil or 1 cup corn oil or 1 cup vegetable oil, for frying
• 3 ripe avocados
• 2 tablespoons chopped fresh cilantro
• 1/2 lime, juice of
• 1 teaspoon minced garlic
• 1 tablespoon minced jalapeno pepper
• 3 tablespoons minced onions
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons sour cream

Recipe

• 1 make guacamole first by combining all ingredients except sour cream.
• 2 mash and stir until only small lumps of avocado remain.
• 3 garnish with sour cream piled in the center and refrigerate until ready to use.
• 4 combine beans, tabasco, cumin, corriander, salt and cheese stirring well.
• 5 microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
• 6 work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
• 7 place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
• 8 keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
• 9 put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
• 10 using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
• 11 heat oil in medium frying pan on medium-high (about 325f) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
• 12 drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
• 13 serve hot with guacamole.