I got this recipe from a Taste of Homes Cooking Light recipe book. My kids love it. While you are at it, make a double batch and freeze the rest. I love preparing once, and using again and again.
Chicken and Black Bean Taquitos
1 ½ tsp olive oil
1 pound ground chicken (or 1-2 cups of cooked chicken, diced)
2 cups shredded Mexican blend cheese
1 can of black beans, rinsed and drained
1 small can of diced green chiles
1 Tbsp cumin and chili powder
10-20 flour tortillas (depends on how much filling you use for each taquito)
Heat oil, brown chicken. Place chicken, cheese, beans, green chiles and seasonings in food processor and pulse until beans are coarsely chopped.
Spoon about 3 tbsp of mixture across lower third of each tortilla and roll up. Slice in half, secure with toothpicks if needed, and flash freeze on a cookie sheet until frozen. Then, remove from freezer, place in a Ziploc freezer bag and freeze for up to 3 months.
To bake them, line the taquitos on baking sheet, spray with cooking spray, and Bake at 400 for 15-20 minutes until golden. We like to serve these with a side of spanish rice. Also, Tostitos has a jar Monterey Jack Cheese Sauce that makes a perfect dipping sauce for these taquitos.