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A white tray filled with oven-baked chicken black bean taquitos.
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5 from 3 votes

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.


  1. 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!
  2. 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. 
  3. 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.
  4. Adapted from Our Best Bites, mainly to add black beans, peppers, and a few other components of the filling.

Nutrition Estimate

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
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!