- 1 (16 ounce) can Old El Paso® traditional refried beans
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup unsweetened coconut milk (not cream of coconut)
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- 1 (1.25 ounce) package Old El Paso® taco seasoning mix
- 6 sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese
- 1 (10.5 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas
- 2 tablespoons Crisco® Pure Vegetable Oil
- 1/4 cup chopped fresh cilantro (optional)
- 4 medium green onions, sliced (optional)
- Heat oven to 450 degrees F. Line cookie sheet with foil.
- 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.
- 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.
- Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.