Photo: Andrea M. Gómez; Styling: Miranda Jones Photo by: Photo: Andrea M. Gómez; Styling: Miranda Jones

Bean and Chicken Taquitos

Time: 1 hour.

Sunset DECEMBER 2009

  • Yield: Makes 40 taquitos


  • 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


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.

Note: Nutritional analysis is per taquito.

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 49%
  • Protein: 5.1g
  • Fat: 8g
  • Saturated fat: 2.3g
  • Carbohydrate: 13g
  • Fiber: 1.2g
  • Sodium: 227mg
  • Cholesterol: 12mg

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Bean and Chicken Taquitos Recipe