Meatless Friday: Bean and Potato Taquitos

Bean and Potato Taquitos

My husband and I usually eat out on Fridays for our weekly date nights, but I usually still end up making dinner for my mom and the kids so that she won't have to worry about making dinner while babysitting.  This week, I had made a large crock pot full of pinto beans, so my mom requested bean tostadas.  However, I would like to prepare something that will be easier for her to heat up and prepare and that she won't have to assemble herself, so I'll be making these cheesy bean and potato taquitos.

1 8oz package of corn tortillas

2 potatoes

1 cup cooked pinto beans

Cheese to taste

Red chile sauce to taste (if you don't have new mexico red chile available in your area, you can substitute your favorite salsa or hot sauce)

Oil for frying

Your choice of dip: guacamole, salsa, queso, sour cream, etc.

Peel and small dice the potato.  Put in a small saucepan and cover with water.  Boil until soft enough to smash, but not too mushy, like for potato salad.  Season the potatoes with salt, pepper, cumin and paprika.  Smash your beans in a separate skillet or saucepan and add the red chile, salsa or hot sauce until your desired heat level.  I like to soften the tortillas in the microwave for about 10-12 seconds before putting the filling that way the tortilla doesn't crack when you roll it up.  To assemble, spread a layer of beans on 1/2 of the tortilla.  Spoon some of the potatoes down the length of the beans.  Sprinkle cheese on top and roll up.  Repeat until you use up your filling.  Heat your oil in a skillet and fry the taquitos a few at a time, until golden brown and crispy.  You can freeze them at this stage, or refrigerate until later, or you can enjoy right away.  If you set the taquitos aside, preheat your oven to 375 degrees Farenheit.  Bake the taquitos for about 15 minutes, or until sizzling.

Happy Friday!

Trad Cat Mama