Jumbo Beef, Bean & Cheese Taquitos

Ingredients:

• 1 lb of ground beef (you could definitely sub for ground turkey or chicken)

• 1 yellow or white onion; finely diced

• 1 jalapeno; de-seeded and finely diced

• 1/4 tsp of cayenne chili powder

• 1/4 tsp of garlic powder

• 1/4 tsp of onion powder

• 1/4 tsp of dried oregano

• 1/2 tsp of paprika

• 1 1/2 tsp of ground cumin

• 1 tsp of salt

• 1 tsp of black pepper

• 1 14 oz. can of pinto beans; drained

• 1 package of flour tortillas (you can use whatever size you prefer but I prefer the standard size)

Optional but recommended accompaniments: guacamole, salsa & sour cream.

Preheat your oven to 415F and lightly oil a baking sheet. Optional (but recommended) mix all your spices together in a small bowl and set aside for later!

In a large pan, cook your ground beef. Once almost cooked through (no more pink), add in your chopped onions and jalapenos. Let the onions cook for a few minutes and then add your spice mixture. Mix well! Add in your drained beens and toss all together! Cook until your beef is fully browned and your onions and jalapenos are a bit more translucent. Cut the heat and set aside.

Set up your taquito rolling station by laying down a flour tortilla, putting down some cheese and then adding the beef and been mixture at one side of the tortilla. Roll it tight and set the rolled taquito on the prepped baking sheet with the opening facing down. Repeat until your tortillas are filled (you may have extra filling but just use that for a burrito bowl or salad the next day!)

Lay the taquitos all next to each other on the baking tray and brush or spray with oil and bake for about 20 minutes. Flip halfway through for maximum crispiness. If you have leftover cheese, feel free to sprinkle them on the top once the taquitos are brown and crispy.

Serve with salsa, guacamole and sour cream for a great dipping situation.