Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these Baked Chicken, Bean & Cheese taquitos are just like your favorite tacos, but even more fun to eat!
If you’re looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
In case you’ve never had a taquito, let me explain. It’s basically a rolled up taco that’s cooked in a way that makes the tortilla hold it’s shape. Traditionally, they’re fried and of course super yummy. Because let’s be real – fried tortillas are the bomb. Everything tastes better fried. It’s just a fact of life.
BUT if you’re not into frying and are looking for an alternative way to cook them that still gives the tortilla a crunchy texture, they can be baked. All you gotta do is spritz the tortillas with a little olive oil and stick ’em in the oven. Works like a charm.
My favorite thing about taquitos? They’re fun to eat! WAY more fun than eating a taco. The tortilla holds its rolled up shape so they’re easy to dip in your favorite salsa or two.
After you make taquitos once, you’ll quickly realize that the possibilities of what to stuff them with are endless. Theses taquitos are filled with baked chicken seasoned with chili powder, cumin, onion powder and garlic powder. But if you’re looking for a vegetarian alternative, you can simply omit the meat and add some more mashed or even whole beans.
Once you’ve got your chicken baked and shredded, it’s time to fill your taquitos.
On a warm tortilla (I heated mine up in the microwave), spread about a tablespoon of mashed or refried pinto beans in the middle, top with some cheese and shredded chicken and carefully roll it up. Secure the seams of the tortilla using a toothpick and place seam side down on a baking sheet.
After all the taquitos are rolled up, secured and placed on a baking sheet, spritz the tops of the taquitos with some olive oil. Like with last week’s Homemade Lime Tortilla Chips, I highly recommend getting a refillable oil sprayer that you can use with your favorite olive oil. The Misto and the Evo are two really great options. And they’ll save you money in the long run.
But if you don’t have a Misto or any oil spray, you can also brush the tops with olive oil using a food or pastry brush.
Bake them in a 350 degree oven for 15 to 20 minutes, until the edges of the tortilla begin to brown and serve immediately!
I ate these suckers with a spritz of lime, some cilantro and a huge dipping bowl of avocado lime ranch that I bought at my local grocery store. Here are some other dipping sauces that would be DELICIOUS with these taquitos.
- sour cream
- my easy guacamole
- my homemade tomatillo salsa verde
- my chipotle lime crema (an oldie but a goodie!)
- hot sauce
- 1 lbs boneless skinless chicken breast or thighs
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp coarse sea salt
- 1 tsp olive oil or olive oil spray
- 12 corn tortillas
- 1 lb shredded chicken about 3 cups
- 1 cup shredded Mexican cheese blend
- 1 cup mashed or refried pinto beans about 1-15 oz can
- tsp Olive oil spray or of olive oil
Preheat oven to 350 degrees.
In a small bowl, mix together chili powder, cumin, onion powder, garlic powder and sea salt.
Place chicken on baking sheet and coat in olive oil or olive oil spray.
Sprinkle seasoning on top of chicken and bake for 25 to 30 minutes or until fully cooked.
Shred with a fork and knife.
Season with more salt if needed.
Preheat oven to 350 degrees.
Spray large baking sheet with olive oil spray or grease with olive oil.
Heat the corn tortillas in the microwave for about 30 seconds (or on a hot griddle until soft and pliable).
Spoon about a tablespoon or so of beans and shredded cheese in the middle of the tortilla. Top with about 2 tbsp of shredded chicken and roll tightly. Secure taquito with a toothpick and place on a baking sheet seam side down.
Repeat process until all tortillas are filled, rolled, secured and placed on the baking sheet.
Spray the tops of the taquitos with olive oil or brush lightly with olive oil. Sprinkle with some sea salt.
Bake in oven for 15 to 20 minutes, until edges of the taquitos are browned.
Serve topped with chopped greens, cheese, sour cream, and your favorite salsa or dipping sauce.
To cut the amount of time it takes you to make this recipe in half, you can use a store-bought rotisserie chicken and shred it at home instead of baking your own.
To freeze, first make sure baked taquitos are completely cooled. Place taquitos in a single layer on a baking sheet and freeze. When frozen, place taquitos in a freezer bag and keep in freezer until ready to eat. When ready to reheat, remove from freezer bag and bake in 350 degree oven for 10 to 15 minutes, until hot and ready!
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