A family favorite, these oven-baked Chicken and Black Bean Taquitos deliver a creamy, flavorful filling wrapped in a crisp, lightly salted shell. They’re simple to prepare, freezer-friendly, and perfect for parties, game day, Cinco de Mayo, or an easy weeknight dinner.
Homemade taquitos crisp from the oven!
I first fell for baked taquitos years ago and kept refining the filling until it hit the sweet spot: a rich base of cream cheese, salsa, and spices folded into shredded chicken and black beans, plus a little bell pepper and cheese for texture. Rolled tightly in small tortillas and baked until golden, they become satisfyingly crunchy with a creamy interior—an easy crowd-pleaser even for picky eaters.
Why We Love Them
- Endlessly adaptable. The core ingredients are shredded chicken and cheese; black beans and other additions are flexible. Swap beans, omit an ingredient, or adjust spice levels to suit your pantry and taste.
- Make-ahead and freezer-friendly. Assemble ahead and store in the fridge for a few days or freeze for months. They reheat well and are great to have on hand for last-minute meals or gatherings.
- Versatile for any occasion. Serve as an appetizer, snack, or main course. Offer a topping bar—salsa, guacamole, pico de gallo, sour cream, chopped cilantro, or diced avocado—to let guests customize.
Ingredient Notes & Substitutions
Below is a quick overview of the main ingredients. Exact amounts are included in the recipe card further down.
- Shredded chicken. Use a rotisserie chicken, leftover roasted chicken, store-bought shredded chicken, or slow-cooker shredded Mexican-style chicken.
- Black beans. A full 15-ounce can (drained and rinsed) adds texture and protein. Pinto or kidney beans are acceptable substitutes.
- Cream cheese, salsa, green chiles, and shredded Mexican cheese. These create a creamy, flavorful filling. Use your preferred salsa and mild or hot chiles as desired.
- Bell pepper and fresh cilantro. Fresh elements like bell pepper and cilantro brighten the filling; they’re optional but recommended.
- Spices. Chili powder, cumin, onion powder, garlic powder, and kosher salt provide balanced seasoning.
- Tortillas. Small tortillas make true taquitos; corn is traditional but small flour tortillas work well too. For larger tortillas, the result is more like a flauta or rolled enchilada.
If you have extras such as green onions, shredded carrots, lime juice, or jalapeño, feel free to stir them into the filling. They enhance flavor but aren’t required.
Topping Ideas for Taquitos
A few easy toppings to set out:
- Diced avocado or guacamole
- Pico de gallo, tomato salsa, or salsa verde
- Extra shredded Mexican cheese or crumbled cotija
- Shredded lettuce
- Sour cream
- Fresh cilantro leaves
These taquitos also pair nicely with a simple Mexican-style salad or bean salad for a fuller meal.
How to Make Chicken Black Bean Taquitos
Making these taquitos is straightforward. Start with shredded chicken and mix the filling, then assemble, bake, and serve. The following summarizes the process; find the full recipe card (ingredients, times, and step-by-step instructions) below.
Pro Tip
If you have cooked chicken breasts or thighs, place them in a stand mixer with the paddle attachment and run it on low to shred the meat quickly and evenly.
Mix the filling. Combine softened cream cheese, salsa, spices, green chiles, shredded chicken, bell pepper, black beans, and shredded Mexican cheese in a large bowl; stir until evenly mixed.
Assemble taquitos. Warm small tortillas briefly so they are pliable. Place about 2 tablespoons of filling down the center of each tortilla, roll tightly, and place seam-side down on a lined baking sheet. Use toothpicks if needed to secure.
Bake and serve. Lightly coat taquitos with cooking spray and sprinkle with kosher salt. Bake until crisp and golden, then serve hot with your choice of toppings.
Storage & Make Ahead Tips
Storage: Store cooked taquitos tightly wrapped in the refrigerator for 3–4 days. For best crisping when reheating, warm them in the oven directly on the oven rack rather than on a baking sheet.
Make ahead / Freezing: Assemble taquitos and coat with cooking spray and kosher salt, then freeze them in a single layer (not touching) for 30–60 minutes. After the initial freeze, transfer to a freezer-safe container or bag. To bake from frozen, place on a baking sheet and add 5–10 minutes to the bake time (about 20–30 minutes total) until golden and heated through.
This recipe makes a large batch—bake what you need and freeze the rest for quick meals later.
Recipe: Oven-Baked Chicken Black Bean Taquitos
Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins • Servings: 20 taquitos
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 (4.5-ounce) can chopped green chiles (mild or hot)
- 1–2 cups shredded cooked chicken
- 1/2 bell pepper, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup shredded Mexican cheese
- 20 small tortillas
- Cooking spray and kosher salt, for sprinkling
- Salsa, guacamole, avocado, cilantro, sour cream, or other toppings for serving
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the cream cheese, salsa, chili powder, cumin, onion powder, garlic powder, green chiles, shredded chicken, bell pepper, black beans, and shredded cheese. Mix thoroughly.
- Warm tortillas briefly so they are soft and pliable. Working one at a time, place about 2 tablespoons of filling down the center of each tortilla and roll up tightly. Avoid overfilling.
- Place rolled taquitos seam-side down on the prepared baking sheet. Secure with toothpicks if needed.
- Lightly coat the tops with cooking spray and sprinkle with kosher salt. Bake 15–20 minutes until crisp and golden.
- Serve immediately with your desired toppings.
Notes
- Optional additions: chopped cilantro, sliced green onions, shredded carrots, lime juice, or diced jalapeño. Add them to the filling if available.
- For reheating refrigerated taquitos, place them directly on the oven rack to restore crispness.
- To freeze before baking: assemble, spray, and salt; freeze in a single layer 30–60 minutes, then transfer to a container. Bake from frozen, adding 5–10 minutes to the baking time.
- If using larger tortillas (enchilada or burrito size), add more filling and increase baking time by a few minutes; the result is more like a flauta.
Nutrition Estimate (per taquito)
Calories: 145 kcal • Carbohydrates: 20 g • Protein: 5 g • Fat: 5 g • Sodium: 415 mg • Fiber: 3 g
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- Simple Black Bean Tacos
- Creamy Cilantro Lime Chicken
- Santa Fe Chicken Skillet
- Santa Fe Chicken Salad
Whether you’re feeding a crowd for the Super Bowl or fixing a cozy weeknight dinner, these oven-baked chicken and black bean taquitos are a reliable, delicious option. I hope you enjoy making them as much as we do.
If you try these Oven-Baked Chicken Taquitos, please leave a rating or comment to share how they turned out for you—feedback helps others and is always appreciated.
Originally published January 20, 2018; updated with new photos and clearer details on storage, freezing, and ingredient substitutions.