Baked Chicken, Bean and Cheese Taquitos
These Baked Chicken, Bean & Cheese Taquitos are loaded with pinto beans, shredded Mexican cheese, chili-spiced baked chicken and are freezer-friendly!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lbs boneless (skinless chicken breast or thighs)
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp kosher 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)
Instructions
- 1
For the chicken
- 2
Preheat oven to 350 degrees.
- 3
In a small bowl, mix together chili powder, cumin, onion powder, garlic powder and sea salt.
- 4
Place chicken on baking sheet and coat in olive oil or olive oil spray.
- 5
Sprinkle seasoning on top of chicken and bake for 25 to 30 minutes or until fully cooked.
- 6
Shred with a fork and knife.
- 7
Season with more salt if needed.
- 8
For the taquitos
- 9
Preheat oven to 350 degrees.
- 10
Spray large baking sheet with olive oil spray or grease with olive oil.
- 11
Heat the corn tortillas in the microwave for about 30 seconds (or on a hot griddle until soft and pliable).
- 12
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.
- 13
Repeat process until all tortillas are filled, rolled, secured and placed on the baking sheet.
- 14
Spray the tops of the taquitos with olive oil or brush lightly with olive oil. Sprinkle with some sea salt.
- 15
Bake in oven for 15 to 20 minutes, until edges of the taquitos are browned.
- 16
Serve topped with chopped greens, cheese, sour cream, and your favorite salsa or dipping sauce.