Creamy Bean Soup With Taquito Dippers

Total Time
30mins
Prep 0 mins
Cook 30 mins

Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup. This is from the Pillsbury bake-off. It looks good so I wanted to save it here.

Ingredients Nutrition

Directions

  1. Heat oven to 450°F Line cookie sheet with foil.
  2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
  3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
  4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
Most Helpful

5 5

I made this for tonight's dinner and really enjoyed it. For the taquito dippers, I cut 2 year old cheddar into thin strips before wrapping in tortillas. Rather than brushing them with vegetable oil, I sprayed them with a light coating of olive oil. Made for PAC Spring 2008