Baked Ranch Chicken Taquitos
These Baked Ranch Chicken Taquitos are a quick and easy, kid-friendly option for lunch or dinner and a great way to use up leftover chicken. Make a double batch and freeze some for a busy week!
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 minutes
- Yield: Makes 12 taquitos 1x
Ingredients
Scale
- 1/2 cup black beans, drained and rinsed
- 1/3 cup hummus
- 2 tsp taco seasoning
- 1.5 cups cooked, shredded chicken (finely chopped)
- 1/2 cup shredded Mexican cheese
- 2–3 Tbsp Ranch dressing
- 6 (10-inch) whole wheat tortillas, cut in half
- optional: ranch, guac or salsa for drizzle/dipping, tomatoes, green onions for garnish
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, mash black beans with a potato masher or fork until paste-like.
- Add hummus and taco seasoning and mix well.
- Add chicken, cheese and ranch and stir to combine.
- Place 2-3 Tbsp of the mixture in each half-tortilla and roll tightly.
- Place on a baking sheet and bake for 12 minutes.
- Drizzle with additional ranch if desired, garnish with tomato and green onion, serve with ranch, guac or salsa for dipping.
Notes
To freeze: Assemble as directed. Freeze on a plate or baking sheet. Wrap in plastic wrap and place in ziploc bag in the freezer. Bake from frozen for 12-14 minutes.
If you don’t like Ranch, you can leave it out. You can also add extra cheese or beans if you want and you can leave the beans whole if desired.
Find it online: https://www.theleangreenbean.com/baked-ranch-chicken-taquitos/
