Drain Margaret Holmes Seasoned Butter Beans and smash with a potato masher.

Melt butter in a skillet, add garlic and sauté for a minute until fragrant. Stir in butter beans and cook an additional 4 minutes.

Lay 4 tortillas on a work surface and spread with 1/2 teaspoon hot sauce each. Spoon a heaping tablespoon butter bean mixture into center of tortilla and spread down the center lengthwise. Sprinkle with cheese and roll up tight. Repeat with second half of tortillas.

Heat oil to high and fry taquitos (4 at a time) until golden brown on every side (about 2 1/2 minutes); drain on paper towel. Serve with sour cream and guacamole, if desired.