Chicken and Black Bean Taquitos


  • 1 cup finely chopped cooked chicken
  • 1 15 oz. can Black Beans (Low Sodium version if possible)
  • 2 cups finely shredded Mexican Cheese
  • 1/2 white onion, finely chopped
  • 1 jalapeno, seeds removed, finely chopped
  • 1/4 cup chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 20 corn tortillas
  • Salt and Pepper


  1. Preheat the oven to 400 and lightly grease a baking sheet with cooking spray.

  2. Combine all ingredients except the tortillas in a large bowl and mix. Season with Salt and Pepper to taste.

  3. In a small saute pan, heat 1 Tbsp oil over medium-high heat and lightly fry each tortilla (about 30 seconds per side). Fill each softened tortilla with about 3 Tbsp of filling and roll tightly. Placing seam side down on the baking sheet. Repeat. (This will seem like it's taking forever. Keep going). 

  4. Bake in the oven for about 20 minutes or until golden.

  5. Serve with salsa, hot sauce and guac. 

Recipe Notes

Be careful when filling the tortillas after frying. Give them a chance to cool sightly before attempting to roll them. Otherwise you risk burning your fingerprints off. Good news--I can now be a spy. Bad news--it hurts.