Homemade Taquitos

In CategoryCooking

Get ready for some muy deliciousness.

On Saturday, we took the kids out for some cheapskate entertainment: we went to Sams Club and ate free samples. They were giving out cake! Mmmm…cake. It was the best sample day so far. They also handed out some frozen, microwavable taquitos. Naturally, being an expensive and completely processed food, my kids loved them. After a little inspection, I declared we could make these at home.

Chicken and Black Bean Taquitos

  • Corn Tortillas
  • Monteray Jack Cheese, grated
  • Black Beans, rinsed and drained
  • Leftover Chicken, shredded

Firstly, arrange the tortillas on a baking sheet and sprinkle with the cheese.

Bake at 450° until cheese is barely melted and the tortillas have softened. If you have a super! picky! eater! who will not eat anything resembling a bean, take this time to smash the beans a little with a fork. Maybe sprinkle in some salt, onion powder, and a dash of hot sauce while you’re at it.

Remove the tortillas from the oven, and smear some beans down the middle (or slightly to the side of the middle, if you want to get fancy). Layer some shredded chicken over the beans, and roll up the tortillas. Be careful, they are hot. Also, they will tear if you roll them too tight. Also, don’t fill them too full, or they will explode everywhere and you will be very sad indeed.

Brush a little vegetable oil over the tortillas and return to the oven for 15 – 20 minutes.

Watch your family devour them. Act shocked when you don’t get any complaints, and return to the kitchen to make even more for the freezer.

Freezer directions: Do everything as above, except bake for only about 7-10 minutes. Cool thoroughly on a baking rack and chuck into freezer baggies. To serve, bake from frozen at 450° for 20-25 minutes. They will be just as crispy as if you made them fresh. Delicious for a quick lunch or when you have not thought about dinner and it’s 6pm.

Obviously, you could fill these with whatever you choose – just cheese, just beans and cheese, beef and cheese….. the possibilities are endless. Unless you’re a vegan. Then I don’t know what happens.

* Upon reflection, I probably would not use foil to line the baking sheet. It stuck to the cheese and tore when I was trying to get them up. I think picking the foil out of the cheese was a bigger hassle than washing the baking sheet.

Happy cooking!

This post is linked to Food on Fridays, Tasty Tuesdays, Tempt my Tummy Tuesdays, and Tuesdays at the TableWhat’s Cooking Wednesday, and Real Food Wednesdays. What can I say – I’m a ‘ho.