Bean and Quinoa Taquitos with Jalapeno Queso

Ingredients

• ½ cups Cooked Quinoa
• ¼ cups Pinto Beans
• ¼ teaspoons Chili Powder
• ¼ teaspoons Smoked Paprika
• Salt, If Needed
• 4 whole Soft Taco Tortillas
• 2 Tablespoons Fresh Cilantro, Chopped
• FOR THE QUESO:
• 2 teaspoons Butter
• 2 teaspoons Flour
• ½ cups Skim Milk
• 5 slices Pickled Jalapeno Rings
• 2 slices American Cheese
• Salt, If Needed

Preparation Instructions

1. Preheat oven to 400ºF.
2. Mix the quinoa, pinto beans, chili powder, smoked paprika, and pinch of salt (if needed) together in a small bowl. Divide between the tortillas and carefully roll up. Place in a small baking pan, tortilla seam side down, and bake for 15 minutes, or until crisp.
3. Meanwhile, make the cheese sauce. Melt the butter over medium heat in a pot. Whisk in the flour and let cook for 1 minute. Gradually whisk in the milk, stirring after each addition to get rid of lumps. Let cook, stirring occasionally, until mixture is thick enough to coat the back of a spoon. Reduce heat to low and add jalapeno and cheese slices. Season with salt, if necessary.
4. Place the taquitos on a plate and pour on the cheese sauce. Sprinkle with fresh cilantro. Great with tortilla chips!