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
Serves: Makes 12
  • 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*
  • ⅔ cup shredded cheese (optional)
  • Suggested accompaniments: guacamole and salsa
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush lightly with olive oil.
  2. 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.*
  3. 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.
  4. 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.
  5. Continue filling and rolling remaining taquitos and assemble them evenly spaced on the baking sheet.
  6. Brush the tops of the taquitos with olive oil.
  7. Bake for approximately 15 minutes until brown and crispy.
  8. Serve plain or with guacamole and salsa.
*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.

Baked Black Bean or Chicken Taquitos | Pamela Salzman

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