Chicken Taquitos and Refried Beans


It seems like most people really like Mexican food; many of our friends have obsessions with places like Chipotle and Qdoba and bowls of chips with salsa, guacamole, or queso dip. We definitely agree- we love it! Taquitos are lots of fun both to make and to eat. To us, they taste sort of like a flavorful rolled-up quesadilla, which is a very good thing. And, while refried beans might not be something you would consider making from scratch, they are super easy and delicious. Having a Mexican craving? We highly recommend making this for dinner.


 Chicken Taquitos

Makes about 12

Recipe from Annie’s Eats


3 oz. softened cream cheese
¼ cup salsa (use your favorite recipe or brand)
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves minced garlic
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken (we recommend poaching it to cook)
1 cup shredded Mexican cheese
10-12 6-inch flour tortillas
Olive Oil
Kosher salt


Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, garlic, spices, cilantro, green onions, chicken and shredded cheese.  Mix until well combined.

Heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. If your tortillas are soft, you can skip this step.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the edge of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling.  Brush the tops lightly with olive oil and sprinkle with a pinch of kosher salt.

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa if you like.

Refried Beans

Serves about 4-6

Recipe from Annie’s Eats


2 strips bacon, chopped
½ medium onion, finely chopped
1 minced clove garlic
¼ tsp. ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
¼ cup salsa (optional)


Heat a medium skillet over medium-high heat.  Cook the bacon until crisp, being careful not to burn.  Remove the bacon pieces to a paper towel-lined plate, leaving the grease in the pan.

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes.  Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds.  Season to taste with salt and pepper.  Add the beans to the pan.  Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer.  Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. Either pulse in a food processor until smooth or mash with a fork.  Add up to 1/3 cup more broth if your beans are too stiff (ours were a little liquidy, so we skipped this step).  Adjust seasonings to taste.  If you like, garnish with shredded cheese. Enjoy!

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