Baked Chicken, Bean and Cheese Taquitos
These Baked Chicken, Bean and Cheese Taquitos are loaded with pinto beans, shredded Mexican cheese, chili-spiced baked chicken and are freezer-friendly!
These Baked Chicken, Bean and Cheese Taquitos are loaded with pinto beans, shredded Mexican cheese, chili-spiced baked chicken and are freezer-friendly!
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1 cup shredded mexican cheese blend
- 12 corn tortillas
- 1 lbs boneless (skinless chicken breast or thighs)
- 1/4 tsp coarse sea salt
- 1 tsp olive oil or olive oil spray
- 1 lb shredded chicken (about 3 cups)
- 1 cup mashed or refried pinto beans (about 1-15 oz can)
- tsp olive oil spray (or of olive oil)
- Carbohydrate 25.4446588020833 g
- Cholesterol 23.1 mg
- Fat 8.91560286458333 g
- Fiber 3.58128291969001 g
- Protein 8.71083166666667 g
- Saturated Fat 4.89795100520833 g
- Serving Size 1 1 Serving (230g)
- Sodium 259.91384375 mg
- Sugar 21.8633758823933 g
- Trans Fat 0.542233302083335 g
- Calories 212 calories
Step-by-step
- 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.
Adapting the Fillings
Standard Mexican cheese blends melt quickly, but replacing them with dairy-free cheddar shreds works well for lactose intolerance. Pinto beans act as a binding agent, holding the shredded chicken together so the filling does not spill out during baking. Bake the assembled taquitos at 350 degrees Fahrenheit for 15 to 20 minutes until the edges turn golden and crisp.
Kitchen Workflow
Baking the chicken breast or thighs separately at 350 degrees for 25 to 30 minutes allows the spices to adhere before shredding. Cooked batches freeze successfully for future meals when stored in airtight containers.
