Heart-Healthy Crispy Chicken Taquitos
Satisfy your cravings without compromising your health with these Heart-Healthy Crispy Chicken Taquitos! Made with tender shredded chicken, vibrant red bell peppers, and hearty black beans, this recipe combines bold flavors and nutritious ingredients for a guilt-free indulgence. Wrapped in whole wheat tortillas and baked to golden perfection, these taquitos offer a crispy texture minus the grease of traditional frying. Enhanced with a zesty lime-cilantro kick and a sprinkle of reduced-fat cheddar cheese, this dish is crafted with heart-smart choices like olive oil and lean protein to keep your wellness goals on track. Ready in just under an hour, these taquitos make an ideal family dinner or crowd-pleasing appetizer, served with fresh avocado, Greek yogurt, or your favorite salsa. Perfectly balanced and irresistibly delicious, these baked taquitos are your new go-to for healthy Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 medium red bell pepper, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup black beans, drained and rinsed
- 10 small whole wheat flour tortillas
- 1 cup shredded reduced-fat cheddar cheese
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- as needed non-stick cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the chicken breasts in a saucepan and add enough water to cover them. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, about 10-12 minutes. Remove from the saucepan, let them cool slightly, and then shred the chicken using two forks.
In a large skillet, heat the olive oil over medium heat. Add the chopped red bell pepper and onion, cooking until the onion is translucent, about 5 minutes.
Add the minced garlic, cumin, and chili powder, sautéing for an additional 1 minute until fragrant.
Stir in the black beans and shredded chicken, mixing until all ingredients are well combined and heated through. Remove from heat, and mix in the cilantro, lime juice, sea salt, and black pepper.
Place a small amount of the chicken mixture onto each tortilla, sprinkle with some shredded reduced-fat cheddar cheese, and roll them tightly to form taquitos. Place each taquito seam-side down on the prepared baking sheet.
Lightly spray the tops of the taquitos with non-stick cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy.
Serve the taquitos warm, with your choice of healthy toppings like avocado slices, plain Greek yogurt, or salsa.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 20.0 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1278 mg | 98% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3142 mg | 67% | |
*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.
