#taquitotuesday

These Chicken Tinga Taquitos are a tasty and spicy take on regular taquitos. They are stuffed with a tasty chicken tinga mixture and then fried until they are golden brown.

Ingredients: 2 cups shredded cooked chicken. 1/2 cup diced onion. 1/2 cup diced tomatoes. 2 cloves garlic, minced. 2 chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 12 small corn tortillas. 1 cup shredded cheese cheddar or Mexican blend. Oil for frying. Sour cream, salsa, and chopped cilantro for serving.

Instructions: In a skillet, saut the diced onion and garlic in a bit of oil until translucent. Add the diced tomatoes, chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Cook for a few minutes until the mixture thickens. Stir in the shredded chicken and cook for another 5-7 minutes until the chicken is heated through and coated with the sauce. Remove from heat. Warm the corn tortillas in a dry skillet or microwave until pliable. Place a spoonful of the chicken tinga mixture onto each tortilla and sprinkle with shredded cheese. Roll up the tortillas tightly into taquitos and secure with toothpicks. Heat oil in a deep skillet or pan to 350F 175C. Carefully fry the taquitos in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels. Serve the Chicken Tinga Taquitos with sour cream, salsa, and chopped cilantro. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy these tasty Bean Chimichanga Taquitos that have been fried to a crisp. They are a great snack or appetizer because they are full of tasty black beans, onions, peppers, and spices.

Ingredients: 2 cups cooked black beans. 1 cup diced onions. 1 cup diced bell peppers. 1 cup shredded cheese. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. Vegetable oil for frying.

Instructions: In a skillet, saut onions and bell peppers until softened. Add black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for a few more minutes until well combined. Place a spoonful of the bean mixture and a sprinkle of shredded cheese onto each tortilla, then roll them up tightly into taquito shapes. Heat vegetable oil in a pan over medium-high heat. Carefully fry the taquitos until golden brown and crispy on all sides. Remove taquitos from the oil and drain excess oil on paper towels. Serve hot with your favorite dipping sauces.

Prep Time: 15 minutes

Cook Time: 15 minutes

Traditional taquitos are made with meat, but these oven-baked ones with a creamy black bean filling are better for you. They're simple to make and taste great as a snack or starter.

Ingredients: 1 cup canned black beans, drained and rinsed. 1/2 cup shredded cheddar cheese. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 12 small corn tortillas. Cooking spray. Sour cream and salsa for serving.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a medium-sized bowl, mash the black beans with a fork or potato masher until mostly smooth but still slightly chunky. Add the shredded cheddar cheese, diced red onion, diced red bell pepper, chopped fresh cilantro, ground cumin, chili powder, salt, and pepper to the mashed black beans. Mix everything together until well combined. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable. Place a spoonful of the black bean mixture onto each corn tortilla and roll them up tightly. Place the rolled taquitos seam-side down on the prepared baking sheet. Lightly spray the tops of the taquitos with cooking spray to help them crisp up in the oven. Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy. Serve hot with sour cream and salsa for dipping. Enjoy your delicious oven-baked taquitos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Traditional taquitos are made with meat, but these oven-baked ones with a creamy black bean filling are better for you. They're simple to make and taste great as a snack or starter.

Ingredients: 1 cup canned black beans, drained and rinsed. 1/2 cup shredded cheddar cheese. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 12 small corn tortillas. Cooking spray. Sour cream and salsa for serving.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a medium-sized bowl, mash the black beans with a fork or potato masher until mostly smooth but still slightly chunky. Add the shredded cheddar cheese, diced red onion, diced red bell pepper, chopped fresh cilantro, ground cumin, chili powder, salt, and pepper to the mashed black beans. Mix everything together until well combined. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable. Place a spoonful of the black bean mixture onto each corn tortilla and roll them up tightly. Place the rolled taquitos seam-side down on the prepared baking sheet. Lightly spray the tops of the taquitos with cooking spray to help them crisp up in the oven. Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy. Serve hot with sour cream and salsa for dipping. Enjoy your delicious oven-baked taquitos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Traditional taquitos are made with meat, but these oven-baked ones with a creamy black bean filling are better for you. They're simple to make and taste great as a snack or starter.

Ingredients: 1 cup canned black beans, drained and rinsed. 1/2 cup shredded cheddar cheese. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 12 small corn tortillas. Cooking spray. Sour cream and salsa for serving.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a medium-sized bowl, mash the black beans with a fork or potato masher until mostly smooth but still slightly chunky. Add the shredded cheddar cheese, diced red onion, diced red bell pepper, chopped fresh cilantro, ground cumin, chili powder, salt, and pepper to the mashed black beans. Mix everything together until well combined. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable. Place a spoonful of the black bean mixture onto each corn tortilla and roll them up tightly. Place the rolled taquitos seam-side down on the prepared baking sheet. Lightly spray the tops of the taquitos with cooking spray to help them crisp up in the oven. Bake in the preheated oven for 15-20 minutes or until the taquitos are golden brown and crispy. Serve hot with sour cream and salsa for dipping. Enjoy your delicious oven-baked taquitos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Chicken Parmesan Taquitos are a tasty mix of Italian and Mexican food. After being baked until golden brown, these taquitos are filled with a tasty mix of shredded chicken, marinara sauce, and cheeses. It's great for a quick and easy dinner during the week or as an appetizer that everyone will enjoy.

Ingredients: 2 cups cooked shredded chicken. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil leaves. 12 small flour tortillas. 2 tablespoons olive oil. 1/4 cup marinara sauce for dipping.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, and chopped basil leaves. Place a spoonful of the chicken mixture onto each tortilla and roll tightly to form taquitos. Place the taquitos seam side down on a baking sheet lined with parchment paper. Brush the taquitos with olive oil. Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy. Serve hot with marinara sauce for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes