IN THE KIT
2 ozred onion
1 ozsour cream
8 ozmixed cheese
6 ozflour tortillas
1 canorganic refried beans
1 oztaco seasoning
1 ozchopped garlic
1 ozlime/onion/garlic blend
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
2 medium skillets
Preheat oven to 425°F with a rack in the upper third;
Lightly oil a rimmed baking sheet;
Coarsely chop cilantro leaves & stems;
Zest lime, then cut into wedges;
Roughly chop tomatoes;
Peel & finely chop red onion.
Heat 1 tablespoon oil in a medium skillet over medium-high. Add garlic/onion blend, cook, stirring, until golden brown, 1-2 minutes. Add taco seasoning, cook for 1 minute more. Transfer to a medium bowl & stir in refried beans. Season to taste with salt & pepper.
Place tortillas on a work surface; spoon about ⅓ cup bean filling onto one half of each tortilla, & spread to a 4-x1-inch rectangle. Top with half the cheese, then roll tightly, starting at the filled side of the tortilla. Place taquitos, seam side down, on prepared baking sheet. Rinse & dry skillet & reserve for step 5.
Generously brush tops & sides of taquitos with oil. Bake on upper oven rack, until golden brown & crisp, 15–20 minutes (watch closely as ovens vary). Remove baking sheet from oven, then sprinkle tops of taquitos with remaining cheese. Return to oven & bake until cheese is melted, 1–2 minutes (watch closely).
Combine tomatoes, half chopped cilantro, lime/garlic blend & pinch of salt & pepper. Mix well, set aside.
Add a drizzle of oil to skillet & heat over medium high. Add corn, cooking for 3-5 minutes until slightly charred. Turn off heat, add red onion, rest of cilantro, lime juice & lime zest. Season with salt, pepper, set aside.
Divide taquitos, top with pico, sour cream & corn salad. Yum!