Categories: Mexican
Ingredients
- Taquitos:
- 1 cup shredded chicken
- 1/2 cup whole kernel sweet corn
- 1/2 cup black beans
- 1/2 cup diced tomatoes
- 1 roasted poblano pepper, diced (or 1 4 oz can diced green chiles)
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded pepper jack cheese
- 10 Small whole wheat flour tortillas (gluten free or white if you like those better)
- Avocado Ranch Dipping Sauce:
- 1/2 cup Sabra’s Greek Style Ranch Dip
- 1/2 cup Sabra Guacamole
Directions
- Taquitos: Preheat oven to 425 degrees. Grease two large baking sheets generously with cooking spray.
- In a medium mixing bowl, mix the chicken, corn, black beans, tomatoes, poblano pepper, cilantro, cumin, salt and pepper.
- Lay out a tortilla on a flat workspace. Spoon 2 tablespoons of the chicken mixture down the center of the tortilla. Then top with a bit of cheese.
- Roll up the tortilla to form the taquitos, then place it on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients until all of your taquitos are prepared.
- Spray the top of each tortilla with baking spray (this will help crisp them up).
- Place in preheated oven and bake for 15-20 minutes, or until the tortillas are crispy. Serve immediately with the dipping sauce.
- Dipping Sauce: Meanwhile, in a small mixing bowl, add the ranch dip and guacamole. Mix well and serve with taquitos.