Oven-Baked Chicken Black Bean Taquitos
An all-time family favorite, oven-baked chicken black bean taquitos, bursting with a creamy, flavorful filling, lightly crisped with a sprinkling of kosher salt. Perfect for parties, Cinco de Mayo, game day, and more!
- 4 ounces cream cheese softened
- 1/4 cup salsa
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 2 cloves garlic minced
- 3 tablespoons chopped cilantro
- 2 green onions chopped
- 1 can (4.5 ounces) chopped green chiles
- 2 cups shredded cooked chicken about 2 medium chicken breasts
- 1/2 bell pepper any color, chopped
- 1 can (15 ounce) black beans drained and rinsed
- 1 cup grated Mexican cheese
- 16 small flour tortillas
- cooking spray
- kosher salt
Preheat the oven to 425 degrees F (220 C), and line a large baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, garlic, cilantro, green onions, chiles, chicken, black beans, bell pepper, and cheese. Mix thoroughly to combine.
To assemble, briefly warm the tortillas in the microwave, making them soft enough to roll easily, about 20 seconds. Working with one tortilla at a time, place each on a work surface, spread about 3 tablespoons of filling down the middle, and roll up tightly. Place each rolled tortilla seam-side down on the prepared baking sheet, spacing them 1-2 inches apart.
Coat tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, until the tops are crisp and golden brown. Serve immediately.
- Any leftovers 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!
- These are very easy to prepare and freeze before baking, making them a terrific make-ahead party food. Simply prepare through the cooking spray and sprinkle of kosher salt, then transfer the baking sheet to the freezer for 30-60 minutes, being sure the taquitos are not touching each other. After 30-60 minutes, 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, bake straight from the freezer, and add 7-10 minutes to the baking time, until the filling is completely warmed through.
- 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, and add 3-4 extra minutes to the baking time.
- Adapted from Our Best Bites, mainly to add black beans, peppers, and a few other components of the filling.
Calories: 366kcal, Carbohydrates: 31g, Protein: 21g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 59mg, Sodium: 548mg, Potassium: 334mg, Fiber: 4g, Sugar: 3g, Vitamin A: 545IU, Vitamin C: 8.3mg, Calcium: 200mg, Iron: 2.9mg
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