Baked Black Bean or Chicken Taquitos Recipe
I think I have probably admitted more than once that making school lunch is not my favorite thing to do. Breakfast, no problem. After-school snacks, easy. Weeknight dinners, fun times! But my inspiration for school lunches is usually reheated leftovers from dinner. I know, yawn.
Baked Black Bean or Chicken Taquitos Recipe
Ingredients
- Unrefined cold pressed, extra virgin olive oil for brushing tortillas
- 12 5- inch corn tortillas thinner ones work better than thicker
- 1 ½ cups refried black or pinto beans or 1 15-ounce can (Trader Joe’s and Amy’s brands have no BPA in can liner) OR
- 2 cups cooked shredded taco chicken meat*
- 2/3 cup shredded cheese optional
- Suggested accompaniments: guacamole and salsa
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush lightly with olive oil.
- Warm tortillas on a griddle or in a skillet until warm and pliable (about 30 seconds on each side.) This will prevent them from cracking when you roll them.*
- Place the tortilla on a plate or cutting board and spoon 1 ½ Tablespoons of beans across the diameter of the tortilla. Sprinkle with 1 Tablespoon of cheese, if desired.
- Roll tortilla up into a cigar and place seam down on the baking sheet. If they do not stay rolled up, you can keep them closed with a toothpick.
- Continue filling and rolling remaining taquitos and assemble them evenly spaced on the baking sheet.
- Brush the tops of the taquitos with olive oil.
- Bake for approximately 15 minutes until brown and crispy.
- Serve plain or with guacamole and salsa.
Notes
*If your tortillas are a few days old, you can brush them with a little water before heating them. You can also heat all the tortillas before filling and keep them warm in a thin, clean, barely damp dish towel.
Notes: you can also make “flautas” with flour tortillas instead of corn!
*See this recipe for one way to do this.
Tried this recipe?Let us know how it was!
