INGREDIENTS
- 1 rotisserie chicken breast, shredded
- 1 cup chopped onion (1/2 large onion)
- 1 clove garlic
- 1 cup fresh or frozen corn
- 1 14 oz can black beans, rinsed and drained
- 3 green onions, chopped
- 2 tsp cumin
- 2 cups shredded Mexican blend cheese
- Fajita size tortillas
- ¼ c ranch
- ½ avocado
- 1 T chipotle adobo
INSTRUCTIONS
- Preheat oven to 400F.
- In a skillet over medium heat, saute the chopped onion in 1 T olive oil until softened. Add the garlic and cook another 2-3 minutes. Set aside to cool slightly
- In a separate bowl, add the sauteed onions and garlic, shredded chicken, corn, beans, green onion, cumin and cheese. Season to taste with salt and pepper.
- Spoon approximately ¼ cup filling onto a tortilla and roll up. Place seam side down in a baking dish or rimmed cookie sheet. Repeat, arranging the assembled taquitos in a single layer. Spray the tops with nonstick spray.
- Bake for 20 minutes, or until the tops are crispy and browning.
- In a small bowl, mash the avocado until smooth. Whisk in the ranch and adobo sauce and serve alongside for dipping.
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