Gluten-Free Crispy Santa Sandwich

Makes 4 servings

Be sure to purchase gluten-free
products for all recipes.

INGREDIENTS:

4 Plain Goodbye Gluten gluten-free wraps
1 c. pinto beans, drained
2 tbsp. onion, finely minced
1 c. Chihuahua or monterey jack cheese
3/4 c. olive oil
1/2 c. gluten-free whole cranberry sauce
1/2 tbsp. chili powder 

Gluten-Free Chile Cranberry Taquitos

DIRECTIONS:

  1. Drain excessive liquid off cranberries and mix with chili powder and minced onion. Cover and refrigerate for 30-40 minutes.
  2. Mash the pinto beans with the cheese until a paste forms. Dividing evenly, roll up the mixture in the tortillas. Slice each roll into half.
  3. Heat the oil in a large frying pan on medium-high heat. Fry the rolls, seam-side down.
  4. 2-3 minutes per side then let rest on a paper towel. Serve with the chile cranberries.