Black Bean Chicken TaquitosAngie McGowan
I love to make my own taquitos and flautas at home. These are taquitos made with black beans, chicken breast and cheese. I baked them in the oven until crispy. In my kitchen, a taquito is made with a corn tortilla, and a flauta is made with a flour tortilla. Most people refer to them this way, but the terms can be used interchangeably too and sometimes refer to other characteristics that you can read more about here. I will go back and forth making each one. I like taquitos because the little corn tortillas make cute little rolls of goodness. But when we want a more substantial meal, I will take the larger flour tortillas and make big flautas. I do like both deep fried, but it’s nice to make a healthier version like this baked one in the oven.
You can use any type of beans you like in this recipe. I used black beans because they are my favorite to use in Mexican cooking. I served the taquitos on top of some fresh iceberg lettuce. Then I topped them with a simple pico de gallo. I made the pico de gallo with ripe tomatoes, a little sweet onion, freshly chopped cilantro and a pinch of salt. Add some guacamole and sour cream on the side too if you like.
Black Bean Chicken Taquitos Recipe
1 lb boneless skinless chicken breast, chopped in small pieces
1 – 15 oz can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
salt and pepper
1 cup Mexican blend shredded cheese (or monterey jack and colby)
1 pack corn (or flour) tortillas
1. Preheat oven to 450 degrees. Preheat large skillet. Add salt and pepper and all other seasonings to chicken. Drizzle skillet with olive oil. Add chicken and brown. Add black beans.
2. Use a potato masher to partially mash black beans and chicken together. When they are about 1/2 mashed, it’s done.
3. Warm tortillas in the microwave according to package directions so they are easy to work with. Add about 1 tablespoon or more black bean and chicken filling to tortilla and a little cheese. Roll up about the size of a fat cigar. Place on a baking sheet sprayed olive oil or nonstick spray. Continue rolling and place all taquitos on baking sheet. Spay the tops of the taquitos with oil.
4. Bake at 450 degrees about 15 minutes, or until lightly golden brown and crispy.
Makes about 20 taquitos