I honestly have no idea where I found this recipe, but it turned out so yummy.
1 can. (16 oz.) refried beans
1 can (14.5 oz.) petite diced tomatoes, undrained
1 c. chicken broth
1 c. (from 14 oz. can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 package (1.25 oz) taco seasoning mix
sharp cheddar cheese or monteray jack cheese
2 T. oil
1 c. chopped fresh cilantro
4 medium green onions
Heat oven to 450 degrees. Line cookie sheet with foil. In 2-quart saucepan, stir beans, tomatoes, broth, coconut milk, chilies and taco mix; heat to boiling. Reduce heat to low and simmer uncovered for about 20 minutes. Meanwhile, put cheese on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down on cookie sheet. Brush each lightly with oil. Bake for 5-7 minutes or until edges are golden brown and cheese is melted. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping!