Taquitos with Creamy Jalapeno Sauce

1. 1

   Heat oven to 250F.

2. 2

   Drain jalapenos and carrots, reserving liquid.

3. 3

   Pour reserved liquid over cabbage in large bowl; toss lightly.

4. 4

   Refrigerate until ready to use.

5. 5

   Chop jalapenos and carrots; place in medium bowl.

6. 6

   Add sour cream, mayo and onions; mix well.

7. 7

   Refrigerate until ready to use.

8. 8

   Heat 1 inch of oil in large skillet to 375F.

9. 9

   Spread 2 Tbsp.

10. 10

    beans onto each tortilla; roll up tightly.

11. 11

    Secure with wooden toothpicks.

12. 12

    Add, in batches, to skillet; cook 2 to 3 min.

13. 13

    or until golden brown, turning occasionally.

14. 14

    Remove from skillet; drain on paper towels.

15. 15

    Discard toothpicks.

16. 16

    Keep warm in oven until all taquitos are fried.

17. 17

    Place taquitos on large platter; surround with cabbage mixture.

18. 18

    Serve topped with sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.