Ingredients
For the chicken version:
  • 1 1/2 cups finely chopped cooked chicken (about 1/4-inch pieces)
  • 1 cup shredded Mexican cheese blend
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 3 tablespoons finely diced white onion
  • Salt
For the black bean version:
  • 1 14-ounce can black beans, drained and rinsed
  • 1 cup Mexican shredded cheese blend
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely diced white onion
  • Salt
For the taquitos:
  • For the taquitos: Cooking spray
  • Olive oil or neutral oil, for frying
  • 8 corn tortillas for the black bean version; or 12 for the chicken version; or 12 for the chicken version
Preparation

Preheat the oven to 400°F. Lightly grease a baking sheet with cooking spray. To make the chicken version, combine the chicken, cheese, cilantro, cumin and onion in a large bowl and season with salt to taste. To make the black bean version, combine the black beans, cheese, cilantro, cumin and onion in a large bowl and season with salt to taste.

In a small sauté pan, heat about 1 tablespoon of oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side). Fill the softened tortilla with about 3 tablespoons of the chicken or black bean mixture, roll it up carefully, and place it seam side down on the prepared baking sheet. Continued frying, filling, and rolling the taquitos until you’ve used all the filling, then bake in the oven for 20 minutes.


Serve with salsas, hot sauce, and/or guacamole.