Guacamole Taquitos

This is one of those fast meals that is so easy to customize for various types of eaters. Everyone can enjoy it. Got a vegetarian in your home? No prob. Got picky kids in your home? No prob (not tonight anyway). This dish made me giddy because I had no dinner plan, randomly checked the blog where this recipe happened to be posted first, and then had all the ingredients to make it that night already in the house (which is good when you have a kid with a 102 fever and all kinds of tears over having to delay a trip to the grandparents' because of it).

Guacamole Taquitos
-adapted from sixsistersstuff.com

-1 lb cooked chicken, chopped (I had some frozen sliced grilled chicken from the prior weekend in the freezer, so...bam. This was super fast). I think leftover taco meat would be great here, shredded beef  or pork from a roast, or some leftover roasted veggies or whole black beans.

-1 can refried beans

-2 T. taco seasoning

-1 container of guac, or please just make your own by mashing up some avocado with lime or lemon juice, salt, and a splash of salsa. That will work just fine for this purpose.

-1 cup shredded cheese of your choice (I used Colby Jack)

-6 " flour tortillas. I used whole wheat, that's what I had. Feel free to use corn, you'll just need to reduce the amount of ingredients you put in the taquitos.

Stir the taco seasoning into the refried beans, and then get to building your taquitos. Spread about 2 T beans onto the tortilla, then 2 T guac, 2 T chicken (or other substitute, or nothing--I made several without chicken and they were great). Sprinkle with a bit of cheese and roll up tightly. Place seam side down on a foil-lined pan you've sprayed with cooking spray. Repeat until you've filled up your pan or run out of tortillas, or got too tired to go on, whatever happens first. Spray tops of taquitos with cooking spray and then sprinkle lightly with salt. Bake at 425 for 15-20 min until browned and crisp. Serve alongside salsa and/or sour cream for dipping.