5 Ingredient Chicken and Black Bean Taquitos
Servings 18 Taquitos, Serves 6
Equipment
- YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans & Rolling with Measurements, Heat Resistant Cookie Sheets for Macaroon/Pastry, 16" x 11.5", Brown)
- Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
- "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
- Bakers Joy Cake Pan Spray 2 Pack
Ingredients
- 2 cups shredded Chicken
- 1 15.25 oz can Black beans rinsed and drained
- ½ cup Mexican cheese blend
- ½ cup of your favorite Salsa
- 2 tbsp vegetable oil
Instructions
Baking Method:
- Preheat oven to 450 degrees and line 2 rimmed baking sheets with parchment paper.
- In a medium sized mixing bowl combine chicken, beans, cheese, and salsa.
- Warm 18 corn tortillas in the microwave according to package instructions.
- Fill each with ¼ cup filling, roll tightly, and place seam down on the baking sheet. Lightly brush each taquito with vegetable oil.
- Bake 22 to 25 minutes.
Frying Method:
- Heat a large skillet over medium heat.
- In a medium sized mixing bowl combine chicken, beans, cheese, and salsa.
- Warm 18 corn tortillas in the microwave according to package instructions.
- Fill each with ¼ cup filling and roll tightly.
- Add 1 tablespoon vegetable oil to the skillet and wait about a minute until the oil is hot. Add 6 taquitos to the skillet, seam side down. Cook for a few minutes on each side, until each side is brown in crispy.
- Transfer cooked taquitos to a plate lined with paper towels.
- Repeat the process 3 more times until all the taquitos are cooked, adding about 1/2 tablespoon oil to the skillet each time.