In a medium bowl, combine the refried beans, cumin and chili powder, stirring well.
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.
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 [b]see note[/b] 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.
If your corn tortilla is cracking you have either not gotten it hot enough in the pan or allowed it to cool.Store left overs in the refrigerator.
Deep Fried Seven Layer Dip Taquitos
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.