When I was in college, my sorority (go Chi O!) had chapter meeting on Monday night. Before our meeting, we had dinner, cooked by a handful of volunteers in the tiny house kitchen for somewhere around 120 girls. We’d shuffle around the table (pledges…ahem, new members…first in the fall semester, seniors first in the spring semester) and get our food, then everyone would find a place to sit, balancing their plate on their knee or putting on the floor in front of them. The UTC Chi Omega house is not a large place.
I don’t remember the contents of too many of those meals. College-age girls don’t tend to produce culinary masterpieces, especially when they are cooking for such a large group. Everything was frozen, purchased from Sam’s I guess (except for pizza night). I do remember three particular entrées that I thought were particularly good (back in those days): broccoli and cheese stuffed chicken breasts, Stouffer’s vegetable lasagna, and taquitos. I know we must have eaten other things along with the taquitos, but I couldn’t tell you what to save my life. But good grief, I loved those things.
A rainy day on fall break provided the perfect backdrop for making these delicious taquitos. Okay, maybe they’re more like baked burritos….but I’m calling them taquitos. Deal with it. I had prepared the beer beans (sautéing a couple of diced poblano peppers with the onions and garlic) a couple of nights before (by the way, this website, Cookie and Kate, is a great source for vegetarian recipes). Throwing the taquitos together was just a matter of mashing the beans, rolling them up in tortillas, and baking them. Served with a dipping sauce of avocado and sour cream….a perfect quick weekday lunch.