Go Back Email Link
+ servings
Baked Taquitos | Use leftovers for a filling and freeze for later. Amazing flavor and healthy!
Print Recipe
5 from 2 votes

Make Ahead Baked Taquitos

Baked, not fried, taquitos. Super quick to assemble, then throw in the freezer until ready to bake.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people


  • 20 corn tortillas
  • 1 C diced chicken
  • 1 15oz can black beans drained
  • 1 C frozen corn kernels
  • 1/2 C salsa any kind you fancy
  • 1/2 C shredded cheese
  • 1 tsp cumin
  • salt and pepper to taste


  • Preheat oven to 425°F. Spray rimmed sheet pan with cooking spray 
  • In a medium bowl, combine chicken, black beans, corn, salsa and cheese. 
  • Wrap 10 tortillas in wet paper towels and microwave on high for 2 minutes. This will make the tortillas easy to roll and will keep them from cracking. Repeat with next 10.
  • Scoop a heaping spoonful of the chicken mixture and place in a line on each tortilla. Roll tortilla around filling. Place on rimmed sheet pan seam side down leaving room around each taquito.
  • Brush taquitos with olive oil and sprinkle with kosher salt. 
  • Bake on center rack for 20 minutes or until brown and crispy. See notes for instructions on freezing.


Chicken can be substituted for any meat you have on hand. 
To freeze, place baked taquitos on parchment lined sheet pan and place pan in freezer. Once frozen, remove and place taquitos in freezer bag for storage. To reheat, bake from frozen for 20-25 minutes in a 425°F oven.