Oven-Baked Chicken Black Bean Taquitos
An all-time family favorite, these oven-baked Chicken and Black Bean Taquitos are bursting with a creamy, flavorful filling wrapped up in a crisp, lightly salted shell. They're easy to make ahead and freezer-friendly, too, so terrific for parties, Cinco de Mayo, game day, and more!
Ingredients
- 4 ounces cream cheese softened
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 can (4.5 ounces) chopped green chiles can use mild or hot
- 1-2 cups shredded cooked chicken
- 1/2 bell pepper any color, chopped
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup shredded Mexican cheese
- 20 small tortillas
- cooking spray and kosher salt for sprinkling
- salsa, guacamole, avocado, fresh cilantro, sour cream, etc. for serving
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the cream cheese, salsa, chili powder, cumin, onion powder, garlic powder, green chiles, shredded chicken, bell pepper, black beans, and cheese. Mix thoroughly to combine.
- To assemble, briefly warm the tortillas in the microwave, making them soft enough to roll easily. Working with one tortilla at a time, place each on a work surface, spread about 2 Tablespoons of filling down the middle, and roll up tightly. (Be careful not to overstuff the tortillas, or they will be hard to roll.)
- Place each rolled tortilla seam-side down on the prepared baking sheet. Use toothpicks, if desired, to ensure they stay tightly closed.
- Lightly coat the tops of the taquitos with cooking spray, then sprinkle lightly with kosher salt. Bake for 15-20 minutes, until the tops are crisp and golden brown.
- Serve right away, with extra cheese, salsa, guacamole, diced avocado, sour cream, etc. for toppings.
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Notes
- Optional Additions: chopped cilantro, thinly-sliced green onions, shredded carrots, a squeeze of lime juice, diced jalapeno or other peppers. I will usually toss these things into the filling if they are lingering in the fridge, but I don't go out of my way to buy them for this recipe.
- Storage: Taquitos will keep for 3-4 days tightly-wrapped in the fridge. For best reheating results, warm in the oven and place taquitos directly on the oven rack - do not use a baking sheet. The shells will be soft from the fridge, but this crisps them right back up.
- Make Ahead: These are easy to freeze before baking. Make the filling, assemble the taquitos, coat with cooking spray and kosher salt, then transfer to the freezer for 30-60 minutes, being sure the taquitos are not touching each other. After this "first freeze," transfer the taquitos to a freezer-safe container or plastic bag. At this point it's OK for them to touch. When ready to serve, remove from the freezer and place directly onto a baking sheet. Bake as directing, adding 5-10 minutes to the baking time (so 20-30 minutes total), until the shells are golden and the filling is completely warmed through.
- Bigger Tortillas? These are also very easy to make enchilada size, which I believe would technically be a flauta, rather than a taquito. Just use larger shells, enchilada or burrito-sized, prepare as directed, but add more filling to each and and allow for 3-4 extra minutes of baking time.
- Recipe: Adapted from Our Best Bites.
Nutrition Estimate
Calories: 145 kcal, Carbohydrates: 20 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 415 mg, Potassium: 132 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 232 IU, Vitamin C: 6 mg, Calcium: 91 mg, Iron: 2 mg