Are there any other words you’d rather see together here? Not me.
These baked taquitos definitely belong in the home of the texture lover. The tortillas get crisp, the cheese gets melty, and the vegetables give it just the right kind of bite.
I made these up two ways because guess what – some people eat meat and some don’t. It’s cool, just be yourself. If you want to make them with all meat, leave out the pinto beans and double the chicken. If you want to go all veg, leave out the chicken and double the beans. Oh, and if you leave out the cheese? They’re vegan!
I like to dip my baked taquitos in a quick mixture of mashed up avocado, a dollop of plain Greek yogurt, a pinch of coarse kosher salt, and a squeeze of lime juice. Other food bloggers might give you a recipe for that sort of thing, but I don’t think you need it. You’re just in the kitchen doing your thing with what you’ve got.
1 pound boneless, skinless chicken breast or tenders, cooked and shredded
1 (15 ounce) can pinto beans
1 (15 ounce) can vegetarian refried beans
1/2 cup salsa
1 1/2 cups Monterey jack cheese
1/2 cup corn, thawed if frozen
1/2 red bell pepper, diced
24 corn tortillas
Preheat the oven to 375ºF. Line two baking sheets with parchment paper or a Silpat.
In a large bowl combine chicken, one quarter of the pinto beans, and half the refried beans, salsa, cheese, corn, and bell pepper.
In another large bowl combine remaining pinto beans, refried beans, salsa, Monterey jack cheese, corn, and bell pepper.
Working four at a time, place tortillas in between a couple paper towels on a plate and microwave for 30 seconds or until soft and pliable. Place about two tablespoons of filling along the middle of each tortilla and roll tightly. Divide the contents of each bowl evenly between the tortillas, heating them before filling and rolling. Place the tortillas seam side down on the prepared baking sheet.
Bake the taquitos until they are crisp and the filling is melty and hot, about 30 minutes. Serve with guacamole and/or sour cream.
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