Description
Delicious baked chicken taquitos filled with seasoned chicken, black beans, and cheese, perfect for a quick meal or snack.
Ingredients
Scale
- 2 Tbsp. olive oil
- 1 sweet onion, finely diced
- 1 red bell pepper, finely diced
- 1 jalapeño, finely diced
- 1 clove garlic, crushed
- 3 ½ cups cooked chicken, shredded
- ½ cup salsa (medium)
- ½ tsp. cumin
- ¼ tsp. paprika
- ¼ tsp. cayenne pepper
- ½ tsp. salt
- ¼ tsp. black pepper
- 16 corn tortillas
- 3–4 Tbsp. coconut oil
- 8 oz. black beans, refried
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 400 degrees.
- In a large saucepan over medium heat, put olive oil, diced onion, bell pepper, jalapeño, and crushed garlic. Sauté for four minutes, or till vegetables begin to soften.
- Add shredded chicken, salsa, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for approximately 4 minutes over medium heat.
- When vegetables and chicken are cooking, add 1 tablespoon coconut oil to a large skillet. Cook 3 corn tortillas over medium heat for about 60 seconds per side, or till they begin to brown slightly. Repeat with remaining corn tortillas and coconut oil. Add corn tortillas to a paper towel-lined plate to drain till ready to use.
- Spread 1 tablespoon refried black beans down the center of each corn tortilla. Next, add 2-3 tablespoons of the chicken mixture and 1 tablespoon of shredded cheese.
- Roll up the filled corn tortilla as tight as you can and place face-down on a parchment paper-lined baking sheet, ensuring they do not touch any of the other taquitos. Repeat with remaining tortillas and chicken filling.
- Once all corn tortillas are filled, bake taquitos in the preheated oven for 25 minutes, or until edges are slightly browned and crispy.
- Serve baked chicken taquitos with homemade salsa, guacamole, or sour cream and enjoy!
Notes
- Feel free to add more vegetables to the filling.
- For a spicier kick, use hot salsa or add more jalapeño.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 taquitos
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg