- 1 can drained solids pinto beans
- 4 tortilla, medium (approx 6″ dia) tortillas, corn
- 4 oz cheddar cheese
- 1 cup salsa
- 1/4 fruit pineapple
- Mash pinto beans. Shred cheese. Warm tortillas in for approximately 10 seconds in a warmed skillet.
- Spread beans over warmed tortillas, sprinkle with cheese. Roll up tightly. Place taquitos in a toaster oven (or a 350 degree conventional oven), bake until crispy; approximately 20 minutes. Serve warm with salsa and chunks of pineapple.
Calories: 300kcal | Carbohydrates: 40g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 946mg | Fiber: 9g | Sugar: 11g