Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these Baked Chicken, Bean & Cheese Taquitos are just like your favorite tacos, but even more fun to eat!
If you’re looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
In case you’ve never had a taquito, let me explain. It’s basically a rolled up taco that’s cooked in a way that makes the tortilla hold it’s shape. Traditionally, they’re fried and of course super yummy. Because let’s be real – fried tortillas are the bomb. Everything tastes better fried. It’s just a fact of life.
BUT if you’re not into frying and are looking for an alternative way to cook them that still gives the tortilla a crunchy texture, they can be baked. All you gotta do is spritz the tortillas with a little olive oil and stick ’em in the oven. Works like a charm.
My favorite thing about taquitos? They’re fun to eat! WAY more fun than eating a taco. The tortilla holds its rolled up shape so they’re easy to dip in your favorite salsa or two.
After you make taquitos once, you’ll quickly realize that the possibilities of what to stuff them with are endless. Theses taquitos are filled with baked chicken seasoned with chili powder, cumin, onion powder and garlic powder. But if you’re looking for a vegetarian alternative, you can simply omit the meat and add some more mashed or even whole beans.
Once you’ve got your chicken baked and shredded, it’s time to fill your taquitos.
On a warm tortilla (I heated mine up in the microwave), spread about a tablespoon of mashed or refried pinto beans in the middle, top with some cheese and shredded chicken and carefully roll it up. Secure the seams of the tortilla using a toothpick and place seam side down on a baking sheet.
After all the taquitos are rolled up, secured and placed on a baking sheet, spritz the tops of the taquitos with some olive oil. Like with last week’s Baked Tortilla Chips, I highly recommend getting a refillable oil sprayer that you can use with your favorite olive oil. The Misto and the Evo are two really great options. And they’ll save you money in the long run.
But if you don’t have a Misto or any oil spray, you can also brush the tops with olive oil using a food or pastry brush.
Bake them in a 350 degree oven for 15 to 20 minutes, until the edges of the tortilla begin to brown and serve immediately!
I ate these suckers with a spritz of lime, some cilantro and a huge dipping bowl of avocado lime ranch that I bought at my local grocery store. Here are some other dipping sauces that would be DELICIOUS with these taquitos.