Chicken and Black Bean Taquitos with Adobo Sour Cream

Cooking Light
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)


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1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce


To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.

Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.

Preheat oven to 400º.

Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.

To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Created date

October 2006

Nutritional Information

Calories 125
Caloriesfromfat 30 %
Fat 4.1 g
Satfat 1.8 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 6.9 g
Carbohydrate 15.3 g
Fiber 1.1 g
Cholesterol 13 mg
Iron 1.1 mg
Sodium 250 mg
Calcium 79 mg