With one simple recipe you can get Baked Taquitos two ways! Please both the meat eaters and vegetarians in your house.
Crispy. Cheesy.
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.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Baked Taquitos Two Ways
Ingredients
- 1 pound boneless, skinless chicken breast or tenders, cooked and shredded
- 15 ounces canned pinto beans
- 15 ounces canned vegetarian refried beans
- ½ cup salsa
- 1 ½ cups Monterey jack cheese
- ½ cup corn, thawed if frozen
- ½ red bell pepper, diced
- 24 corn tortillas
Instructions
- 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.
Shea @ Dixie Chik Cooks says
These look great!
Lindsay Moe says
Thanks Shea, and thanks for the retweet!
shobelyn says
Hi! Oh my, these look sooooo delicious. The mashed avocado and yogurt – I am making this for sure. Thanks for sharing this recipe. I am your subscriber, by the way.
I am the same as you. I make my meals two ways. For vegan and omnivores. Vegan for me, and the rest of my clan – meat. Too much work sometimes, but you just have to take care of the family : )
Lindsay Moe says
Thanks, I hope you enjoy!
Kari Fonstad says
I made these last week with pulled pork instead of shredded chicken and they were fantastic! I think I need to watch a how-to video on rolling taquitos. Mine ended up looking more like enchiladas!
Lindsay Moe says
I’m so glad you liked them! I’m not quite set up to do videos yet, but if you want to get together I’ll show you my technique!