The refried beans were super easy, too. I just threw dried beans, seasonings, onion, and jalepeno into the crockpot and let it cook for 8 hours. Then I mashed them, added a little cream cheese for creaminess, and enjoyed them! What a delicious dinner!
Enjoy!
Creamy Chicken Taquitos
Recipe from Annie's Eats
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack,
etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt
Preheat the oven to 425˚ F. Line a baking sheet with
a silicone mat or parchment paper.
In a large mixing bowl, combine the cream cheese,
salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.
Mix thoroughly until well combined.
Briefly heat the tortillas in the microwave to make
them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a
work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of
the tortilla. Roll the tortilla up tightly around the filling. Place seam-side
down on a baking sheet. Repeat with the remaining tortillas and filling,
spacing the assembled taquitos evenly on the baking sheet. Spray the tops
lightly with cooking spray and sprinkle with a pinch of kosher salt. (You may
be tempted to skip the sprinkle of salt, but it really adds a nice touch.)
(To freeze before baking, transfer the baking sheet
to the freezer and chill the assembled taquitos 30-60 minutes. Transfer to a
freezer-safe container or plastic bag. To bake from the freezer, simply add a
few additional minutes to the original baking time, until the filling is warmed
through.)
Bake 15-20 minutes, until crisp and golden brown.
Serve with sour cream and salsa, if desired.
Homemade Refried Beans
Recipe from Budget Bytes
1 lb dry pinto beans
1 medium onion
1 medium jalepeno
1 TBSP minced garlic
1 tsp cumin
1/2 tsp chili powder
10-15 cranks black pepper
1 TBSP salt
6 cups water
Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.
Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice the jalapeno and the onion. Place the onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder, and black pepper. Do not add the salt.
Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It's okay if they cook longer, they'll just be easier to mash.
After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you'd expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you'll need to add less and the beans won't be so tough. I used approximately 1 Tbsp but add a little at a time until you're satisfied. Serve warm!
To freeze, divide the beans up and refrigerate until thoroughly cooled. Place in freezer safe containers, remove as much air as possible, label and date, and then transfer to the freezer.
These look fantastic - and by some miracle I have most of the ingredients on hand. Might have to make them tonight!
ReplyDeleteYUM!! I want to make the refried beans! I usually just pop open a can :)
ReplyDeleteChicken taquitos were my go-to order as a child. These look great!
ReplyDelete