Freezer Recipes – Chicken and Black Bean Taquito Recipe with Sour Cream Sauce


Sometimes you just want a quick meal and for me? That means heading into the kitchen and grabbing one of my favorite freezer recipes. I’m not big on huge freezer cooking sessions, but there are a few things that I love to make up ahead of time so that life is easier later on. This chicken and black bean taquito recipe is one of those freezer recipes I’m talking about. Not only are they delicious but they’re easy to make and so simple to customize to your family’s tastes! It is…plain and simple, one of our absolutely all time favorite chicken recipes!

Freezer Recipes - Make dinner easy tonight with these delicious Chicken & Black Bean Taquitos! Served with a side of homemade sour cream sauce they're perfect for freezer cooking or just dinner tonight!

These chicken taquitos are served with a sour cream sauce on the side. The combination of the spices in the taquitos and the sour cream sauce really just sets off your taste buds! They go so well together! As I said, this is one of our favorite chicken recipes and I’ll explain why. When you make these, you can really customize them however you like. You can take or leave the beans if you want. We like to add black olives sometimes. Chilies and peppers would be amazing too! We eat these almost as much as we eat my enchilada pasta recipe! Bonus? They’re both fantastic freezer recipes!

Freezer Recipes – Chicken and Black Bean Taquito Recipe

If you’re making this as a freezer recipe, make everything according to the directions below except for the sour cream sauce. It does not freeze well so you’ll want to keep that on the side and make it fresh when you are ready to eat these. Be sure to print out the recipe or bookmark this page so that you have the sauce recipe when you need it. Once you’ve cooked the taquitos, let them cool completely. Wrap in foil then place in freezer bags. You can reheat these from frozen so there’s no need to thaw. I personally like to vacuum seal mine with my Foodsaver into bags of 5 so that I can pull just enough out for an entire meal. If you’re wanting them for lunches or what not, feel free to freeze in a regular baggie as well. They’ll be fine either way.

For the freezer cooks out there, this recipe makes 8 chicken taquitos.

chicken-black-bean-taquitos-ingredients

These do have hot sauce in them. If you’re not a fan of heat, you can totally skip it. If you want more heat, feel free to add it to taste. The recipe calls for 1 teaspoon simply because that seems to be a good happy medium for most folks. We personally make these with rotissarie chickens (grab them later at night to save money on them) but you can use any chicken you have on hand. If you’re using just plain chicken breast, I would season them before you make your taquitos so that they aren’t bland.

Ingredients Needed to make Chicken and Black Bean Taquitos

For the taquitos:

For the Sour Cream Sauce:

  • 1/2 cup sour cream
  • 1/3 cup salsa
  • 1 teaspoon hot sauce
  • Salt and pepper to taste

 

Preheat your oven to 400 degrees F and line a cookie sheet with parchment paper.  If you’re using regular chicken breast, season them with the garlic, chili powder, cumin, salt and pepper then wrap each one tightly in foil. Bake on a cookie sheet until they’re done. No need to add water or anything. The foil will help keep their natural juices trapped and will give you a flavorful and moist piece of meat to use in your chicken recipes.

 

chicken-black-bean-taquitos-process-4

To make the chicken and black bean taquitos, add the chicken, black beans, one cup of the cheese, salsa, hot sauce and the majority of the green onions to a large mixing bowl and stir to combine.

chicken-black-bean-taquitos-process-5

Working with one tortilla at a time, microwave it for 8-10 seconds or until warm and pliable. Spoon 1/4 cup of the filling down the center and tightly roll it up. When I roll it, I roll one side over the filling, and then pull it back toward me before I start rolling. This compacts the filling and helps you get a nice, tight roll. Place seam side down on the cookie sheet and repeat with the other tortillas until all of your filling is gone.

chicken-black-bean-taquitos-process-7

When all of your taquitos are rolled, spray the tops of them with cooking spray or brush them with olive oil. I personally use an organic olive oil spray that I adore and works extremely well.

Make dinner easy tonight with these delicious Chicken & Black Bean Taquitos! Served with a side of homemade sour cream sauce on the side to complete!

Bake for approximately 15 minutes or until the tops are brown. A few minutes before removing from the oven, sprinkle the remaining cheese over the top of the taquitos and bake for a few more minutes until the cheese is melted. Sprinkle the remaining green onions over the top and serve with the sour cream sauce recipe below on the side!

chicken-black-bean-taquitos-process-1

While your chicken and black bean taquitos are baking,  add the sour cream, salsa and hot sauce to a small bowl and whisk to combine. Taste and adjust the salt, pepper and add more hot sauce to your liking. Refrigerate until ready to serve.

 

How incredibly easy is that? For a freezer recipe, the prep work is very minimal. Dice the onions, cook the chicken and go! Another way to make these as a freezer meal is to mix the chicken mixture up and add it to a Ziploc baggie. When you’re ready to eat them, throw the chicken in your crockpot and cook on low until hot. Warm the tortillas, make the sauce and you’re good to go!

Freezer Recipes - Chicken and Black Bean Taquito Recipe with Sour Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 8 - 8" flour tortillas
  • 2 cups rotisserie chicken, chopped
  • ½ cup black beans, rinsed and drained
  • 1½ cups shredded cheddar cheese, divided
  • ½ cup of your favorite salsa
  • 1 teaspoon hot sauce (we like Frank's Red Hot)
  • 2 green onions, sliced
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup sour cream
  • ⅓ cup salsa
  • 1 teaspoon hot sauce
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Line a large baking sheet with aluminum foil or Parchment paper
  3. To make the sour cream sauce, add the sour cream, salsa and hot sauce to a small bowl and whisk to combine. Taste and adjust the salt, pepper and add more hot sauce to your liking. Refrigerate until ready to serve.
  4. For the taquitos, add the chicken, black beans, one cup of the cheese, salsa, hot sauce and most of the green onions to a large bowl and stir to combine.
  5. Working with one tortilla at a time, microwave it for 8-10 seconds or until warm and pliable. Spoon ¼ cup of the filling down the center and tightly roll it up. When I roll it, I roll one side over the filling, and then pull it back toward me before I start rolling. This compacts the filling and helps you get a nice, tight roll. Place seam side down on your prepared pan. Repeat until all the filling is used.
  6. When all of the taquitos are rolled and on your pan, liberally spray the top with non-stick cooking spray or brush with olive oil. I use an organic olive oil cooking spray.
  7. Bake for approximately 15 minutes, or until the top is golden brown. A few minutes before removing from the oven, sprinkle the remaining cheese over the top of the taquitos to melt it.
  8. Serve with sour cream sauce on the side and the reserved green onions sprinkled over the top for garnish.
Notes
I use rotisserie chicken to make this quick and easy, but it also adds a ton of flavor. You could substitute cooked chicken breast, but I'd recommend adding some seasonings like chili powder, garlic powder, cumin, salt and pepper.

This a very versatile recipe. If you don't like black beans, don't use them or replace them with a bean you like. You could also add black olives, green chilies, peppers and different kinds of cheese!

 

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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family. A true gypsy soul, her newest blog, Unsettled Hearts, chronicles the journey of her family to become full-time travelers. By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Her book, also called Six Dollar Family, has sold more than 7,000 copies since its release.

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Comments

  1. These look really great!!

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