Cheesy Chicken and Bean Taquitos (with black bean salsa)
Servings 12 taquitos
Ingredients
Taquitos
- 10-12 GOYA® flour tortillas
- 1 can GOYA® reduced sodium refried black beans
- 2.5 cups rotisserie chicken meat (shredded)
- ½ cup GOYA® low sodium black beans (Drained and rinsed)
- ½ cup chopped spinach
- ½ cup corn (frozen or canned)
- 1.5 cups shredded cheese - mexican blend
- ½ teaspoon GOYA® ground cumin
- 1 teaspoon GOYA® dried oregano
- 1 teaspoon GOYA® minced garlic
- 2 teaspoon GOYA® lemon juice
- 16 ounces oil for frying (You can also bake these!)
Black Bean Salsa (OPTIONAL)
- ½ cup GOYA® Low Sodium Black Beans, (drained and rinsed)
- ½ cup corn (frozen or canned)
- ¼ cup diced fresh tomato
- 3 tablespoon onion (grated or finely diced)
- ½ teaspoon salt
- 2 teaspoon lemon juice
- 1 clove garlic (minced)
- 2 teaspoon fresh cilantro chopped
Instructions
For the Salsa
- Combine all of the ingredients together and set aside while you make the taquitos.
For the Taquitos
- Combine all of the ingredients except for the tortillas and the refried beans and mix together.
- Assemble the taquitos by taking one tortilla at a time and spreading about 2 tablespoons of the refried black beans inside and then adding about ⅓ cup of the chicken mixture.
- Roll up the taquito as tightly as you can without breaking the tortilla.
- FRYING: Heat your oil in a pot over medium heat. Once your oil is hot, add in your taquitos one at a time. I like to place them in the oil with tongs so they don't unroll.
- BAKING: Heat oven to 425 and bake for 15 minutes or until the edges start to brown.