Chicken & Black Bean Taquitos

Steve and I are part of a Couples’ Bible Study with several of our friends, and we’re studying the book His Needs, Her Needs by Willard F. Harley, Jr.  In the first couple chapters of the book it talks about making deposits and withdrawals in each other’s “Love Bank.”  While the group was discussing some of the chapter, I leaned over to Steve and quietly asked what I could do to make a deposit in his Love Bank.  He immediately answered, “Make dinner.”

I’m ashamed to say that lately I have been very lacking in the dinner making department.  I don’t know if it’s because I’ve been tired because of the pregnancy, or maybe I just got used to not making dinner when I was super nauseous for several weeks and I could only eat a very select variety of foods.  Either way, we have eaten out or ordered in more than I care to say in the past few months, and my husband has felt neglected because of it (even if he won’t come right out and say it).

So when he told me that making dinner would add to his Love Bank, I decided then and there that I would try make dinner every night, unless unforeseen circumstances or plans prevent me from doing so.

I’ve been looking up and trying out new recipes that I’ve never made before, and I thought I might as well share them with you along the way!  This recipe for chicken & black bean taquitos is adapted from a recipe I found on foodgawker.com, and it’s actually pretty healthy!

Here’s what you’ll need:

• 2 boneless, skinless chicken breasts, cooked and shredded (each breast can make 2-3 taquitos, so plan accordingly)
• 1 Tbsp ground cumin
• 1 tsp cayenne pepper
• salt and pepper
• 1/2 cup chicken stock (or broth)
• 1/3 cup black beans, drained
• 1/4 cup roasted red peppers, sliced or diced
• flour tortillas
• cheddar cheese (freshly grated tastes the best)
• cilantro

Start by adding cooked and shredded chicken to a medium skillet over medium high heat (drizzle some olive oil on the pan before adding chicken).

 

Add cumin, cayenne pepper, salt and black pepper to the chicken.

 

Give it a good stir so that the spices coat each piece of chicken.

 

Pour chicken stock into the pan.

 

Bring to a boil and let simmer until all the liquid has evaporated (about 5 minutes).

 

While chicken stock is simmering, add black beans to the skillet and give it a stir.

 

Once all the liquid has evaporated add roasted red peppers to the chicken and beans and stir to combine.

 

Heat tortillas in the microwave fore about 30 seconds to soften them.  Place a tortilla on a cookie sheet (I put foil down over the cookie sheet for easy cleanup).  Then add some freshly grated cheese down the middle of the tortilla.

 

Add some of the chicken and black bean mixture to the tortilla.  Remember that you’re going to be rolling these, so don’t over fill it.

 

Next add some chopped cilantro.  You can omit this step if you’re not a cilantro fan.  I, for one, am a HUGE cilantro fan, so of course I added it.

 

Roll the tortilla and set it on the cookie sheet seam side down.  You don’t want the tortilla to unroll on you!

 

Once you have all your taquitos rolled, place in a 425° oven for about 15 minutes, or until tortillas are golden brown and crispy.  Turn taquitos over after 10 minutes to let the other side brown up.

 

Serve taquitos with freshly made salsa or guacamole.  They’re delicious, and the crispy tortilla adds great texture!  Hope you like them as much as we did!