When in Austin, do as the Austinites do… which means eating a ridiculous amount of Mexican food and not feeling the slightest bit bad about it. I make tacos, fajitas, tortilla soup, and guacamole on the regular, but taquitos had always been more of a restaurant-only thing because I’m not really into deep-frying at home or the grease that comes with it. All that changed however, when I decided to create a healthier baked version of these delicious and crispy rolled tacos.
I made a simple, hearty filling with peppers, onions, black beans, chicken sautéed in tequila (!!), then rolled it all up into corn tortillas. I dipped these quickly into chicken broth to make the tortillas more pliable, but if yours are already soft enough, you can skip this step to get dinner on the table even faster. A sprinkle of queso fresco, bake until crispy, then if you’re like me, go crazy with the toppings. I made these for the Cinco de Mayo party we posted this morning, so be sure to hop over and check out the cute details if you missed it. Keep reading for the taquito recipe, and if you try it out, I’d love to hear what you think in the comments!
*photos by Wynn Myers