- 1 16oz Can Old El Paso Traditional Refried Beans
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Chili Powder
- 1 1/2 Cups Guacamole
- 3/4 Cup Sour Cream
- 2 Cups Grated Colby Jack Cheese
- Pico De Gallo for serving
- 1/4 Cup Canola Oil for Frying
- *Olives (optional)
- 1 Package Corn Tortillas
- sea salt for garnish
- In a medium bowl, combine the refried beans, cumin and chili powder, stirring well. Set aside.
- Heat a large skillet over high heat. Place one tortilla on the hot skillet, allow to cook for a couple seconds, carefully turn the tortilla and cook on the other side, remove to a plate. The tortilla should be flexible now. Cover with a heavy towel or tinfoil to keep warm and pliable or work on one taquito at a time.
- Lay one cooked tortilla on a plate and spread a thin layer of the refried bean mixture, sour cream,guacamole and finally a sprinkling of cheese. You made add olives now, with the pico or skip entirely. Tightly roll the tortilla closed see note and set aside. Continue with each tortilla.
- Heat a medium skillet to medium heat and add the oil. When the oil begins to shimmer add the taquito, seam side down and cook for 15-30 seconds or until turning golden brown, flip to each side of the taquito allowing each side to brown and then set on a paper towel lined plate. Sprinkle with a little sea salt
- Serve with fresh pico de gallo.
If your corn tortilla is cracking you have either not gotten it hot enough in the pan or allowed it to cool.