Tuesday, October 15, 2013

Baked Taquitos

Once again I busted out the crock pot for this dish. I am loving that the weather is allowing me to use both the crock pot and the oven! Phoenix during the summer is not the ideal place to bake. I have been seeing a lot of different taquito recipes online and decided to do my take on them. I love black beans and sweet potatoes and Dan loves shredded meat of any kind. I made today a shredded chicken and cheese taquito and a black bean, sweet potato, shredded chicken AND cheese taquito. Both were DELICIOUS!

This recipe is nice because you can really customize it to whatever your preference. You could put a beef or pork roast in the crock pot for a different shredded meat. You could use whatever veggies or cheeses you like.

Start by putting a few chicken breasts in the crock pot with a half cup water and taco seasoning. Let cook on low for 4-6 hours. I used frozen chicken breast tenderloins. Since they're pretty small I threw in about 8.


When they're almost done cooking, shred the chicken and let them stew in their juices for the last hour. At this point I usually start snacking on the chicken. It smells to wonderful in your house not to.

Peel and chop one medium sweet potato and put in the microwave until soft (4-6 minutes).

You can stop there with the sweet potatoes, but I wanted some added flavor and a little bit of crisp to them. Line a baking sheet with foil and bake sweet potatoes with a little bit of salt, pepper and cooking spray for 15-20 minutes at 400 degrees Fahrenheit.

Now to get the assembly line ready. Mix the sweet potatoes with a can of black beans. Use a slotted spoon to remove the shredded chicken from the crock pot. Shred 1 cup of sharp cheddar cheese.

We got both corn and flour tortillas (the fresher, the better). We ended up using the flour tortillas out of ease of rolling. Even when the corn tortillas are warm, they break pretty easily.

Warm a few tortillas at a time in the microwave for 15-20 seconds. This will make them much easier to roll without breaking. Put your filling in the bottom third of the tortilla careful not to over fill. It is very tempting at this point to just make a giant burrito, but the crispy taquitos will be worth it, I promise! I first made Dan's with shredded chicken and cheese. Next were mine, loaded with sweet potatoes, black beans, shredded chicken and cheese.

Carefully roll all of your taquitos as tightly as you can and place in either a baking dish lightly greased or lined with foil.

Lightly spray the taquitos with oil and bake for 15 minutes at 400 degrees Fahrenheit. When they're done they'll be lightly golden brown and crispy.

Enjoy with your topping of choice. I had guacamole and plain Greek yogurt (tastes just like sour cream).

Baked Taquitos
24 fresh flour tortillas
1 medium sweet potato
1 can of black beans
8 chicken breast tenderloins or 2-3 chicken breasts
1 cup shredded sharp cheddar cheese
2 tablespoons taco seasoning (store bought or see recipe below)
salt and pepper to taste
1/2 cup water

Place chicken breasts, water and taco seasoning in crock pot for 4-6 hours on low (4 hours if fresh or 6 hours if frozen). During the last hour of cooking shred the chicken and place back in crock pot.

Peel and cut sweet potato into small pieces and microwave for 4-6 minutes or until soft. Spread sweet potatoes onto a foil lined baking sheet and toss with salt, pepper and cooking spray. Bake for 15-20 minutes at 400 degrees Fahrenheit.

Mix sweet potatoes and black beans together in a small bowl. Warm a few tortillas at a time in the microwave for 15-20 seconds. Put a small amount of chicken, sweet potatoes, black beans and cheese on the bottom 1/3 of the tortilla and roll tightly. Place all taquitos in a foil lined baking dish and spray with cooking spray. Bake for 15 minutes at 400 degrees Fahrenheit.

Serve with salsa, guacamole or plain Greek yogurt (or sour cream). Makes 24 taquitos.

Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

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