Home 10 ingredients or less Creamy Chicken and Black Bean Taquitos

Creamy Chicken and Black Bean Taquitos

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Many of you know that I have been a part of Team Bean with Bush Beans for several years now. It is such a great thing to be involved with.

Well for this year, I have been challenged to create some recipes that include 10 ingredients or less with one ingredient being a can of their beans. This includes – kidney beans, black beans, garbanzo beans, great northern beans, pinto beans, cannellini beans, and chili beans.

The fun thing with the Bush’s chili beans is they have expanded the varieties that are now available. Previously there was chili beans using red or pinto beans. Now there are chili beans using black beans, kidney beans, or great northern beans.

Bush's new chili beans

I love using chili beans in recipes because there are in prepared with a tasty sauce that just adds flavor to whatever recipe you are making. I have a recipe coming up next month for you using the chili beans.

Today is the first of 5 recipes that I will be sharing with you during the remainder of the year. This recipe today uses good old black beans. Black beans are probably my top pick when it comes to beans and is usually highest in fiber. So it is a good way to sneak in something good for my family.

Mexican dishes are always a hit so I came up with there creamy chicken and black bean taquitos. These get baked though instead of frying in oil. They were gobbled down by my family in no time.

Creamy Chicken and Black Bean Taquitos | realmomkitchen.com
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Creamy Chicken and Black Bean Taquitos


Units Scale
  • 2 1/2 cups cooked chicken, diced or shredded
  • 1 cup shredded colby jack cheese
  • 1/2 cup salsa, plus additional for serving
  • 1/2 cup light sour cream
  • 1 can Bush’s black beans, rinsed and drained
  • 1 tsp cumin
  • 8 small flour tortillas
  • canola oil


  1. Preheat oven to 425 degrees
  2. In a bowl, mix together the chicken, cheese, salsa, sour cream, black beans, and cumin.
  3. Brush one side of the four tortilla with oil. Turn tortilla over and place about a 1/2 cup of the filling on the lower 1/3 of the tortilla.
  4. Roll up tortilla tightly and place seam side down on a baking sheet. Continue with remaining tortillas unto all tortillas are filled.
  5. Bake at 425 degrees for 6-10 minutes until crisp and golden. Serve with additional salsa.
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Disclosure: This is a sponsored post.  I am a brand ambassador for Bush’s Bean.  My opinions are my own.

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