Bean and Cheese Oven Taquitos | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 3 cups finely chopped veggies*
• 1 ½ tsp kosher salt, (divided)
• 2 tbsp tomato paste
• 1 tbsp oregano
• 2 tsp chili powder
• 1 tsp garlic powder
• ½ cup pickled jalapenos. chopped**
• 2 (15 oz) cans pinto beans, (drained and rinsed***)
• 1 ½-2 cups shredded cheddar cheese
• 12-14 medium or 24-28 small flour tortillas
• Olive oil, ( for brushing)
• sour cream, guacamole, and/or salsa
• *I love these with bell pepper and cabbage or kale, but any veg you have lying around will work.
• **You can skip this and substitute with any pickled pepper, a squeeze of lime, or a couple tablespoons of salsa.
• ***Replace 1 can of beans with ½ lb ground meat.
• Note: ~ to make smaller appetizer bites, use a sharp knife to cut the taquitos into smaller pieces once baked. Stick a toothpick in them and serve with guac, sour cream, and salsa for dipping!