Air Fryer Chicken Taquitos with Black Beans
These crispy corn tortilla taquitos are filled with seasoned shredded chicken, black beans, melted cheese, and salsa for an easy high-protein dinner. Air frying keeps them crunchy with less oil, and they are ready in about 30 minutes.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Air Fryer
Ingredients
- 2 cups cooked shredded chicken
- 1 15-ounce can black beans
- 0.5 cup medium salsa
- 1 cup shredded monterey jack cheese
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 12 6-inch corn tortillas
- 1 tablespoon avocado oil
Cooking instructions
- Drain and rinse the black beans. In a bowl, combine the shredded chicken, black beans, salsa, cheese, cumin, garlic powder, and salt. (about 5 min)
- Warm the corn tortillas in the microwave under a barely damp kitchen towel for 30 seconds, or until flexible. Keep them covered while assembling. (about 1 min)
- Place about 3 tablespoons of filling in a line across the lower third of each tortilla. Roll each tortilla tightly and place it seam-side down. Brush or spray the taquitos lightly with avocado oil. (about 7 min)
- Preheat the air fryer to 400°F. Arrange the taquitos seam-side down in a single layer, leaving space between them. Cook in batches if needed. (about 3 min) — 400°F
- Air fry for 5 to 7 minutes, turning once halfway through, until the tortillas are crisp and the cheese is melted. The chicken filling should reach 165°F if reheated from chilled. (about 7 min) — 400°F
- Rest for 2 minutes, then serve hot with additional salsa, sour cream, or guacamole if desired. (about 2 min)