Some days you have to mix it up. I make a lot of quesadillas for the kiddos’ lunches, but every one in awhile I’ll get crazy and bake up a couple of taquitos. Usually taquitos are delicious and decadent little deep fried corn tortilla roll-ups. As much as I appreciate “traditional” taquitos, deep frying is just not part of my lifestyle (too messy, too dangerous, too much oil…). Baked taquitos are much more manageable, especially if you have a fridge full of beans and pork carnitas left over from a big taco night. Friday’s lunch contained these yummy taquitos made with flour tortillas, carnitas, pinto beans, and queso fresco served with apple slices, pear slices and carrots.