Creamy Bean Soup & Taquito Dippers by Guest Chef Amy

Start to finish: 30 minutes 4 servings

1 can (16 oz) refried beans
1 can (14.5 oz) petite diced tomatoes, undrained
1 cup chicken broth
½ cup (from 14 oz can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chiles
1 package (1.25 oz) taco seasoning mix
6 sticks (0.75 oz each) sharp cheddar or chipotle cheddar cheese
1 pkg (10.5 oz) of 12 flour tortillas for tacos & fajitas
2 Tablespoons vegetable oil
¼ cup chopped fresh cilantro
4 medium green onions, sliced

Heat oven to 450. Line cookie sheet with foil. In 2-quart saucepan, stir beans, tomatoes, broth, coconut milk, chiles and taco 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 cookies 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.
**Amy’s notes:
--You can find unsweetened coconut milk in the oriental section of the grocery.
--Instead of prepackaged sticks of cheese, I just bought an 8 oz block and cut into thin strips.
--I had Azteca brand tortillas and Kroger brand tortillas. The Azteca sealed well with water. The Kroger brand wouldn’t stick and I had to secure with a toothpick for heating.