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

Chicken Tequila Taquitos

Serves 6

Chicken Tequila Taquitos

By Camille Styles


  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup Sauza Tequila
  • 2 1/2 cups cooked chicken, shredded
  • 1/2 cup cilantro, chopped
  • 1 quart chicken broth
  • 12 6-inch corn tortillas
  • 3/4 cup crumbled queso fresco
  • for garnish: cilantro, avocado crema, queso fresco, lime wedges, aleppo pepper


  1. In a medium skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, and saute until the veggies soften, about 4 minutes.
  2. Add cumin, paprika, salt, and black beans. Stir to warm through, then turn up the heat to high and add tequila.
  3. Bring to a simmer and stir for 2 minutes until mixture begins to reduce. Stir in the chicken and cilantro.
  4. In a skillet wide enough to hold the tortillas, bring the chicken broth to a simmer and dip tortillas in one at a time for about 2 seconds, just to soften.
  5. Lay each tortilla on a work surface and spread 3 tablespoons of filling over the bottom third, then top with a sprinkle of queso fresco and roll up.
  6. Place on a parchment-lined baking sheet seam side down. Repeat with remaining tortillas, spray with olive oil, then bake until crispy and golden, about 15 minutes.
  7. Remove from oven and top with toppings of your choice. Eat!

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Comments (3)
  1. 1
    Susan Malatesta April 28, 2016 at 8:34 pm

    What temperature did you bake them at?

  2. 2
    alicia May 3, 2016 at 6:33 pm

    I have the same question!

  3. 3
    Tanya Januszko May 31, 2016 at 4:59 pm

    Susan & Alicia…since the ingredients are already cooked, you just need to crisp up the tortillas. 400 degrees for 15 minutes should do the trick.