Chicken and Black Bean Taquitos with Adobo Sour Cream 3 Ww Poi
Crispy, flavorful, and surprisingly simple, these Chicken and Black Bean Taquitos with Adobo Sour Cream are the ultimate weeknight dinner or party appetizer. Packed with a zesty filling of shredded chicken, black beans, reduced-fat Mexican cheese, and a hint of spice from cumin and chili powder, these baked taquitos create a lighter twist on a classic Mexican favorite with only 3 Weight Watchers points per serving. The real star of the dish is the creamy adobo sour cream, a smoky, tangy dip that perfectly complements the crunchy, golden-brown tortillas. Easy to prepare in just 35 minutes, these taquitos make a versatile meal that can be served with salsa, guacamole, or a garnish of fresh cilantro for extra flair. Ideal for health-conscious foodies who don’t want to compromise on flavor, this recipe is a delicious balance of wholesome ingredients and bold tastes.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 1 cup Canned black beans, rinsed and drained
- 1 cup Shredded reduced-fat Mexican blend cheese
- 0.5 cup Salsa
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 12 pieces Small corn tortillas
- 1 as needed Olive oil spray
- 0.5 cup Light sour cream
- 1 teaspoon Adobo sauce from canned chipotle peppers
- 1 tablespoon Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
In a medium mixing bowl, combine the shredded chicken breast, black beans, shredded cheese, salsa, ground cumin, chili powder, garlic powder, and salt. Mix well until all ingredients are evenly blended.
Wrap the tortillas in a damp paper towel and microwave them for 30 seconds to make them pliable.
Spoon 2 tablespoons of the chicken mixture into the lower third of each tortilla. Tightly roll it up and place it seam-side down on the prepared baking sheet.
Lightly spray the rolled taquitos with olive oil spray to help them crisp up in the oven.
Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
While the taquitos bake, prepare the adobo sour cream by whisking together the sour cream and adobo sauce in a small bowl. Taste and adjust with more adobo sauce if desired for additional heat.
Remove the taquitos from the oven and let them cool for a couple of minutes before serving.
Serve the taquitos warm with a dollop of adobo sour cream on the side. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 8.6 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1398 mg | 108% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2998 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
