Food From Home

Cooking at home for fun, health and frugality!

Black Bean, Chicken & Spinach Taquitos

I have two recipes for my taquito inspiration today.

Black Bean Baked Empanadas & Spanish Rice

Black Bean, Chicken & Spinach Taquitos

  • 6 oz cooked chicken, shredded
  • 15 oz can black beans, drained and rinsed
  • 2 oz baby spnach, chopped
  • 6 oz cheddar cheese, shredded
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 c salsa
  • 1 tsp lime juice
  • 1 tsp salt
  • 10-12 tortillas 8″
  • cooking spray or melted butter

Heat oven to 350°F.  Mix filling together. Spoon 1/4 to 1/2 c of filling onto one edge of tortilla. Roll up tightly and place seam side down on baking sheet. Spray with cooking spray or brush with butter. Bake 5-10 minutes, turn over and bake 5-10 minutes or until crispy. Serve with sour cream and salsa if you like.

Makes 3-4 servings

Mistakes I made: #1 I completely forgot to add the salt. They tasted good without it to all of us so you might want to just leave it out. #2 I set the oven to 450°F initially. The taquitos got pretty brown on the edges after just 10 minutes.

If you wanted to make it spicier you could add red pepper flakes or chopped jalepeno peppers. You could try it with Monterrey jack cheese also.

Verdict: Pretty good.

Hagbard: “How is your taquito?”

Amethesto: ” It’s okay I guess.”

High praise from Amethesto.

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