Description
Chicken and Cowboy Caviar Taquitos are crispy, cheesy, flavor-packed Tex-Mex rolls filled with shredded chicken, black beans, corn, peppers, and spices. Baked or air-fried until golden, then topped with avocado, salsa, and queso fresco, they’re perfect for appetizers, parties, or weeknight dinners.
Ingredients
Filling:
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2 cups cooked, shredded chicken
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1/2 cup black beans
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1/2 cup corn (fresh, frozen, or canned)
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1/4 cup red bell pepper, diced
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1/4 cup red onion, diced
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1/4 cup chopped cilantro
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1/2 tsp cumin
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1/2 tsp chili powder
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1/2 tsp garlic powder
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Salt and pepper, to taste
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1 cup shredded Mexican blend cheese
Wrap & Cook:
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10 small flour tortillas
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Olive oil, for brushing or frying
Toppings:
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Diced avocado
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Fresh tomato salsa or pico de gallo
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Crumbled queso fresco
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Sour cream or lime crema
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Extra cilantro
Instructions
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Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
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In a large bowl, mix chicken, black beans, corn, bell pepper, onion, cilantro, spices, and shredded cheese.
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Spoon 2–3 tbsp of filling onto each tortilla and roll tightly into taquitos.
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Place seam-side down on a baking sheet or in the air fryer basket. Lightly brush with olive oil.
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Bake for 15–18 minutes or air fry for 10 minutes, until golden and crispy.
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Top with diced avocado, salsa, crumbled queso fresco, sour cream, and fresh cilantro.
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Serve warm with lime wedges.
Notes
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Make it vegetarian by replacing chicken with extra beans or cooked quinoa.
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Freeze before baking for a make-ahead meal or snack.
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Use corn tortillas for a gluten-free option (warm them before rolling to prevent cracking).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baked or Air-Fried
- Cuisine: Tex-Mex, Fusion
