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Bean and Chicken Taquitos

Photo: Andrea M. Gómez; Styling: Miranda Jones
Yield Makes 40 taquitos
Time: 1 hour.


  • 20 flour tortillas (8-in. size), cut in half
  • About 1 1/2 cups canned refried black beans
  • About 1 1/2 cups shredded rotisserie chicken (from half a 3-lb. chicken)
  • About 2 1/2 cups (10 oz.) shredded Mexican cheese blend
  • Vegetable oil for frying
  • Toothpicks

Nutrition Information

  • calories 144
  • caloriesfromfat 49 %
  • protein 5.1 g
  • fat 8 g
  • satfat 2.3 g
  • carbohydrate 13 g
  • fiber 1.2 g
  • sodium 227 mg
  • cholesterol 12 mg

How to Make It

  1. Lay 1 tortilla half on a work surface. Spoon about 1 tbsp. beans onto an end. Sprinkle filling with about 1 tbsp. cheese.

  2. Starting with the filling end, roll taquito into a tight cigarette shape and secure with a toothpick. Repeat with remaining tortillas, beans or chicken, and cheese.

  3. In a large wide pot, heat about 1 in. oil over medium heat until it reaches 375° on a deep-fry thermometer. Cook taquitos, about 4 at a time, turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer taquitos to a rimmed baking sheet lined with paper towels. When cool, remove toothpicks. Serve with salsa and guacamole.

  4. Note: Nutritional analysis is per taquito.