1poundboneless,skinless chicken breast or tenders, cooked and shredded
15ouncescanned pinto beans
15ouncescanned vegetarian refried beans
1 ½cupsMonterey jack cheese
½cupcorn,thawed if frozen
½red bell pepper,diced
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.