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In a medium bowl, combine the refried beans, cumin and chili
powder, stirring well. set aside.
heat a large skillet over high heat. place one tortilla on the hot
skillet, allow to cook for a couple seconds, carefully turn the tortilla
and cook on the other side, remove to a plate. the tortilla should be
flexible now. cover with a heavy towel or tinfoil to keep warm and
pliable or work on one taquito at a time.
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Lay one cooked tortilla on a plate and spread a thin layer of the
refried bean mixture, sour cream,guacamole and finally a sprinkling
of cheese. you made add olives now, with the pico or skip entirely.
tightly roll the tortilla closed see note and set aside. continue with
each tortilla.
heat a medium skillet to medium heat and add the oil. when the oil
begins to shimmer add the taquito, seam side down and cook for
15-30 seconds or until turning golden brown, flip to each side of
the taquito allowing each side to brown and then set on a paper
towel lined plate. sprinkle with a little sea salt
serve with fresh pico de gallo.
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