<http://schema.org/articleBody>
" What a mess, huh? I wish these taquitos had turned out better. For the first batch, the tortillas split when I rolled them and all the filling leaked out during baking. Softening the tortillas under a wet paper towel in the microwave for a bit longer solved that problem, but they were still more tough than crisp after spending a few minutes in the oven. Maybe a heavier hand brushing oil on the outside of the taquitos before baking would have made them crispy, but I think these things really need to be fried.   It wasn&amp;#039;t too heartbreaking that these didn&amp;#039;t turn out great, however, because they took mere minutes to pull together. First I mixed seasoned pinto beans with shredded cheese. Then I warmed small corn tortillas in the microwave under a damp paper towel. For the first batch, I heated for 30 seconds, but the tortillas split during rolling, so I dampened the paper towel even more and zapped them for a full minute. Then the tortillas were pliant enough to roll. I put a couple spoonfuls of the filling in each warmed tortilla, then rolled it up and put it seam-side-down on a rimmed baking sheet. Brushed with oil, then baked in a 400F oven for 15 minutes. Served with our favorite taco toppings.  We ate these, but they were really too crunchy. I&amp;#039;m not sure what would make them nice and crisp. We&amp;#039;ll probably stick to tacos from now on. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47870/bean-and-cheese-taquitos/?src=shelter_footer>