Community recipe
Crunchy Chicken and Black Bean Taquitos with Lime Slaw
Golden baked corn tortillas wrap a warmly spiced chicken, black bean, and cheddar filling. A quick, cool lime slaw makes these easy taquitos feel like a complete dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 300 g cooked chickens, shredded
- 240 g black beans, drained weight, from approximately one 15-oz can
- 100 g cheddar cheeses, shredded
- 4 tbsp salsa verde
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp kosher salt
- 8 corn tortillas, approximately 6 inches wide
- 2 tsp olive oils
- 200 g green cabbages, thinly sliced
- 1 lime, juiced
- 120 g plain greek yogurt
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Heat the oven and line the pan
Place a rack in the middle of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set it aside. | Why: A hot oven crisps the tortillas, while the lined pan prevents sticking.
- 02
Mix the savory filling
If needed, shred and measure 300 g cooked chicken. Drain and rinse 240 g black beans in a sieve, then shake dry; lightly mash about half in a medium bowl. Add the chicken, 100 g cheddar cheese, 4 tbsp salsa verde, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp kosher salt. Stir until evenly combined. | Why: Mashed beans bind the filling so it stays inside the rolls.
- 03
Warm, fill, and roll the tortillas
Arrange 8 corn tortillas in a stack on a microwave-safe plate, cover with a clean damp kitchen towel, and microwave for 30–45 seconds, until pliable. Working one at a time, spoon roughly 3 tbsp of the filling along one edge of each tortilla, roll tightly, and place seam-side down on the parchment-lined baking sheet. Brush the tops and sides with 2 tsp olive oil. | Why: Warming prevents cracks; oil helps the outside turn golden and crisp.
- 04
Bake until crisp
Slide the baking sheet onto the middle rack of the 425°F (220°C) oven. Bake for 18–20 minutes, checking at 18 minutes, until the tortillas are golden with crisp edges and the filling is hot throughout. Leave on the pan for 2 minutes to firm up. | Why: Brief resting helps the crisp shells hold together when lifted.
- 05
Make the lime slaw while the taquitos bake
Remove any damaged outer leaves from 200 g green cabbage. Wash, dry thoroughly, and thinly slice it; measure out 200 g. Wash and halve 1 lime, then squeeze its juice into a bowl, removing any seeds. Stir in 120 g plain Greek yogurt and 1/4 tsp kosher salt. Toss with the cabbage until lightly coated; refrigerate until serving. | Why: A dry, tangy slaw stays crunchy and balances the warm, rich filling.
- 06
Serve
Lift the rested taquitos off the pan with a spatula. Divide among four plates and serve immediately with the chilled slaw alongside or spooned over the top. | Why: Serving promptly keeps the shells crisp against the cool topping.
