Crispy Baked Chicken Taquitos with Black Bean Corn Filling and Fresh Pico De Gallo

These crispy baked taquitos are bursting with flavor, featuring a spicy filling of chicken, black beans and corn. Rolled up in flour tortillas and baked until golden, they’re the perfect base for two fresh toppings: a zesty pico de gallo and a creamy lime-infused guacamole.

This recipe is all about big, bold flavors with minimal fuss. The filling comes together quickly on the stovetop and while the taquitos bake, you can whip up the toppings. Serve them as a main dish or a crowd-pleasing appetizer-either way, they’re sure to disappear fast.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Drain the corn. Dice the tomato into ½-inch pieces. Roughly chop the cilantro. Trim and thinly slice the scallions. Cut the lime into quarters.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the corn, black beans (with their liquid), garlic powder, Mexican spice blend, Tex-Mex paste, 1 teaspoon sugar and a pinch of salt. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are warmed through, about 4-5 minutes.
3. Meanwhile, drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat evenly. Place the tortillas on a clean work surface. Spoon a heaping ¼ cup of the filling onto one side of each tortilla. Roll up the tortillas starting from the filled side to create taquitos. Place them seam-side down on the prepared baking sheet, making sure they are snug to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the taquitos bake, make the pico de gallo: In a small bowl, combine the diced tomato, chopped cilantro, sliced scallions and a big squeeze of lime juice. Season with salt and pepper to taste. In another small bowl, combine the guacamole, mayonnaise and a squeeze of lime juice. Season with salt. Divide the taquitos among plates. Top with the creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these taquitos ahead of time?

Yes! You can assemble the taquitos and refrigerate them for up to 4 hours before baking. Bake as directed, adding a few extra minutes if needed.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas will work, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness.