Taquitos with Chicken and Black Beans
Try out this fun recipe!
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Nutrition Score per serving
(2 taquitos
1/3cup guacamole): 491 calories
35% fat (19 g; 3 g saturated)
42% carbs (51 g)
23% protein (29 g)
15 g fiber
142 mg calcium
4 mg iron
311 mg sodium
Serves: 4
Cook Time: 25 mins
Ingredients
| Cooking spray | ||
| 8 | oz | diced cooked chicken breast |
| 3⁄4 | c | canned black beans, rinsed and drained |
| 1 4-ounce can diced green chilies | ||
| 1⁄3 | c | nonfat sour cream |
| 1 | t | chili powder |
| 8 | 6-inch corn tortillas | |
| Salt and ground black pepper | ||
| WHITE BEAN-SPIKED GUACAMOLE: | ||
| 1⁄2 | c | canned white beans, rinsed and drained |
| 2 | ripe avocados, pitted and flesh scooped from peel (should yield about 11/2cups) | |
| 1 | T | fresh lime juice |
| 1 | T | fresh chopped cilantro |
| 1 | t | ground cumin |
| 1⁄2 | t | garlic powder |
Instructions
Preheat oven to 400° F. Coat a shallow roasting pan with cooking spray.
In a medium bowl, combine chicken, beans, chilies, sour cream, and chili powder; mix well. Spoon about 2 tablespoons of the mixture in a line down the center of each tortilla.
Roll tortillas into a thick, cigar-like shape and place, seam side down, side by side in pan. Spray the surface of rolls with cooking spray and season with salt and pepper if desired. Bake 25 minutes.
Meanwhile, make the guacamole: In a medium bowl, mash together beans and avocado, leaving large chunks if desired. Fold in lime juice, cilantro, cumin and garlic powder. Season to taste with salt and black pepper. Spoon over the top or alongside the taquitos and serve.
