These air-fryer taquitos are crispy on the outside with a warm and zesty chicken-and-bean filling on the inside. Pico de gallo, sour cream and fresh cilantro round out this easy recipe that's perfect for a game-day crowd.
Ingredients:
2 teaspoons neutral oil, such as canola or avocado
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 (15 ounce) can no-salt-added black beans, rinsed
4 cups shredded cooked chicken breast (about 16 ounces)
¼ cup water
3 tablespoons 25%-less sodium taco seasoning mix
1 ½ cups shredded colby jack cheese
18 (6 inch) white corn tortillas
cooking spray
¾ cup refrigerated pico de gallo
¾ cup sour cream
2 tablespoons chopped fresh cilantro
Directions:
Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook, stirring often, until tender-crisp, about 4 minutes. Stir in beans, chicken, water and taco seasoning until combined; cook, stirring often, until the juices thicken and the mixture is warmed through, about 2 minutes. Remove from heat and let cool slightly, uncovered, 5 minutes.
Meanwhile, preheat air fryer to 400°F for 5 minutes. Add cheese to the cooled chicken mixture; stir until evenly combined. Working with 3 tortillas at a time, wrap the tortillas in a damp paper towel; microwave on High until warm, about 20 seconds. Place the warmed tortillas on a work surface and spoon about 1/3 cup chicken mixture into the center of each. Roll up tightly and place seam-side down on the work surface. Repeat the warming and rolling process with the remaining tortillas and filling.
Lightly coat the air-fryer basket with cooking spray. Place 6 rolled taquitos, seam-side down, in the prepared basket; coat with cooking spray. Cook, flipping once and coating with additional cooking spray, until well browned and crispy, 8 to 9 minutes. Transfer to a serving dish and cover with foil to keep warm. Repeat the process with the remaining taquitos. Serve with pico de gallo, sour cream and cilantro.
