Chicken, Mexican, The Weekly Menus and Recipes

Recipe 9.4: Crunchy Chicken Taquitos with Black Beans

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We are big suckers for taquitos – we used to buy boxes of frozen taquitos weekly and eat them for lunch (and snacks, and maybe even sometimes for dinner…). Now that we don’t buy any processed frozen food, we make our own! They are just as good, much cheaper to make, and about a million times healthier than the frozen ones! Add a side of smashed avocadomole and black beans and you are going to be crossing the frozen taquitos off your grocery list – permanently!


1 package corn tortillas

1 cooked rotissiere chicken (they usually sell these by the deli)

1 cup pepper jack cheese (if you don’t want it to be too spicy you can sub with monterey jack, colby, or cheddar)

1 avocado

2 tomatoes

1 can black beans

1 tbs. minced jalapeno (adjust for heat preference)

6 cloves garlic, minced and divided

1 yellow onion, diced

2 tbs. olive oil

5 tbs. canola oil

salt and pepper


If you have a helper, this is a great recipe to enlist them in, as they can help you either heat the tortillas or roll the taquitos. If not, it’s still definitely doable – you will just have to work in batches.

Begin by heating a skillet over medium-high heat. Add the olive oil and allow to heat. Add the chopped onions and 4 cloves of minced garlic. Saute until soft and fragrant, around 5 minutes.

While the onions and garlic saute, shred the rotissiere chicken. You want to remove the skin and pull all the meat off the bone. Discard skin, fat, and bones. Place all meat in a medium bowl. Once onions and garlic are done, add them to the bowl. Season with salt and pepper and mix well. Grate cheese and add to the bowl. Mix well.

Preheat oven to 350 degrees. Wipe out the large skillet that you cooked the onions and garlic in. Add 1 tbs. canola oil and heat. What you will do now is soften and heat each tortilla. You want to soften them so that they’ll easily roll without cracking. To do this, place one (or two, depending on pan size) tortilla in the pan at a time. Heat for 10-15 seconds on each side. Flip and repeat on other side. Drip excess oil back into skillet. Lay on paper towel to drain. Allow to cool a moment so you don’t burn your fingers, then spoon about 3 tbs. chicken mixture in a horizontal line onto center of tortilla. Roll tortilla so the filling stays in the middle. Place, seam down, into a lightly greased baking dish. Repeat until chicken mixture is gone.

Place dish in oven and bake until tortillas are crisp and lightly browned, 20-30 minutes.

While taquitos bake, heat a small saucepan over medium heat. Add 2 tbs. canola oil. Add 2 cloves minced garlic and 1 tbs. minced jalapeno. Allow to become soft and fragrant. Open can of beans, drain in colander, and rinse to remove excess juice. Add to saucepan and stir well. Smash beans lightly. Reduce heat to low. Salt, to taste (around 1/2 tbs.). Add more oil if beans look too dry.

Dice avocado flesh. Slice tomatoes in half and spoon out the seeds (discard seeds). Dice tomatoes. Place avocado in a small bowl and lightly mash with a fork. Add tomato and mix well.

When taquitos are almost done, prepare plates by plating with beans and avocadomole. Add taquitos to plate when done.

You could dress these up even more with melted cheese or shredded lettuce, if you like!