Spicy Chicken Taquitos with Rice + Black Beans
These crispy baked chicken taquitos hit that perfect mix of spicy, creamy, and crunchy — and they’re shockingly easy to throw together. Think juicy shredded chicken, spicy rice, and black beans wrapped in golden tortillas, baked until crisp perfection. They’re the kind of weeknight meal that feels like a treat but comes together in under 40 minutes.
Why You’ll Love This Recipe
These taquitos are spicy but balanced — the creamy beans and rice mellow the sriracha kick, while the baked tortillas give you that satisfying crunch without deep frying. Perfect for a quick dinner, meal prep lunch, or even a game-day snack board.
Tips & Variations
Extra crispy: Broil for 1–2 minutes at the end.
Vegan version: Swap chicken for jackfruit or chickpeas.
Make-ahead: Prep the filling ahead of time — it keeps in the fridge up to 3 days.
Ingredients
2 cooked chicken breast (I used rotisserie), diced
2 tbsp sriracha
1 tsp jerk seasoning
1 tsp onion powder
½ cup spicy rice (cooked rice mixed with about 1 tbsp sriracha)
1 can refried black beans
6 small tortillas (flour, corn, or gluten-free)
Olive oil spray or light brush for crisping
Optional toppings: salsa, lime wedges, avocado, or Greek yogurt
Instructions
Preheat your oven to 400°F (200°C).
Mix the filling: In a bowl, combine diced chicken, sriracha, jerk seasoning, onion powder, and spicy rice. Stir in refried black beans until everything’s coated and sticky.
Assemble: Spoon the mixture down the center of each tortilla, then roll tightly.
Bake: Place seam-side down on a lined baking sheet. Lightly spray or brush with oil. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
Serve: Top with salsa, a squeeze of lime, and maybe a dollop of avocado or yogurt for contrast.
