Since discovering the world’s greatest tortillas, I’ve been on a tortilla-eating rampage. Tortilla with avocado. Tortilla with peanut butter. Tortilla with olive oil. Tortilla. I know that one time (like, a day after starting this blog) I thought some other tortillas were the best tortillas ever. But I was wrong. Maybe it’s because I was still working out then and it clouded my judgment. Or maybe those really are the best flour tortillas, but these… these are the best (packaged) corn tortillas in the world: Maria and Ricardo’s Tortilla Factory.
I’ll rant more about the tortillas themselves some other time. This post is about what to do with them… Make breakfast taquitos. Duh.
I’ve already eaten my fair share of PB&J tortilla roll ups so this morning I decided to bake them into crunchy-on-the-outside, chewy-on-the-inside taquitos.
Oh, the joy.
Just spread on your favorite nut butter and jam… or chocolate… or Nutella… or pumpkin butter… or cheese and beans… or ANYTHING. Roll into a cute little taquito. Spray with olive oil. Dust with cinnamon… or salt… or chili powder… or whatever makes sense with your ingredients. Bake on 400 for about 8-10 minutes until browned and crunchy.