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Black Bean and Chicken Taquitos
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Description
Tasty and as spicy as you want them to be, great when you’re craving Mex/Tex-Mex, and low fat too!
Ingredients
- 8 ounces, weight Cooked Chicken Breast, Diced
- ¾ cups Canned Black Beans, Rinsed And Drained
- 4 ounces, weight Diced Green Chiles
- ½ cups Nonfat Sour Cream
- 1 teaspoon Chili Powder
- 1 whole Jalapeno, Minced (optional)
- ½ teaspoons Cumin (optional)
- 1 dash Chipotle Powder (optional)
- 8 whole Flour Tortillas, About 6-8 Inches
- 1 dash Kosher Salt
- 1 dash Black Pepper
Preparation
Preheat oven to 400. Coat a shallow roasting pan with cooking spray.
In a medium bowl, combine chicken, beans, chilies, sour cream and chili powder (plus jalapeno, cumin and/or chipotle powder, if using). Mix well. Best to let it sit in the fridge for 10 minutes or so to let the flavors mingle and make friends.
SLIGHTLY warm tortillas, just so they’re flexible without tearing.
Spoon about 2tbsp of the chicken mixture in a line down the center of each tortilla. Roll tortillas into thick, cigar-like shapes and place seam side down, side by side in the pan. Spray the surface of the rolls with cooking spray and season with salt and pepper. Bake 25 minutes.
AWESOME dipped in fresh guacamole.
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