By Angela McGowan
I love making taquitos and flautas at home. They are easy, and our favorite type of Mexican food. I made these on Saturday for lunch.
Yield: Serves 4
Black Bean Chicken Taquitos
Ingredients:
- 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
- olive oil
Directions:
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
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