Ingredients
-
½ cup cooked black beans
-
½ cup corn kernels
-
½ cup shredded cooked chicken
-
1 cup shredded Mexican-blend cheese
-
1 teaspoon ground cumin
-
¼ teaspoon garlic powder
-
½ teaspoon kosher salt
-
12 flour tortillas
Instructions
-
Preheat the oven. Heat the oven to 400°F. Line a baking sheet with aluminum foil and lightly coat it with cooking spray.
-
Prepare the filling. In a bowl, combine the black beans, corn, shredded chicken, Mexican-blend cheese, cumin, garlic powder, and salt. Mix until evenly distributed.
-
Fill the tortillas. Place about 2 tablespoons of filling near one edge of each tortilla. Avoid overfilling so the tortillas roll up neatly.
-
Roll the taquitos. Roll each tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.
-
Add oil. Lightly spray the tops of the taquitos with cooking oil to help them brown and crisp.
-
Bake. Bake for about 25 minutes, until golden brown and crispy. Check that the filling is heated through before serving.
-
Serve. Allow the taquitos to cool briefly, then serve with your favorite dips or toppings.
Notes
-
Warm the tortillas: If the tortillas crack while rolling, warm them briefly according to the package directions to make them more flexible.
-
Keep the filling manageable: About 2 tablespoons per tortilla helps prevent the taquitos from splitting.
-
Place seam-side down: This helps keep the tortillas rolled during baking.
-
Leave space between taquitos: Arrange them in a single layer so hot air can circulate and the edges crisp.
-
Customize the filling: Set out the ingredients separately and let everyone choose their preferred combination before rolling.
