1/3 cup reduced fat Arla Cream Cheese, at room temperature
1 cup shredded Pepper Jack cheese
1 1/2 tablespoons fresh lemon or lime juice
1 13-ounce can all natural chicken breast, drained
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon sea salt, plus more for topping
8 to 10 organic corn tortillas
Salsa, plain Greek yogurt, mashed avocado, for serving (optional)
Preheat the oven to 425°F.
In a small pan sauté, heat the olive oil over moderate heat. Add the corn, onion, bell pepper, and garlic and cook until tender, about 3 minutes. Add to a medium bowl and combine all the remaining ingredients except the tortillas.
In a large nonstick pan or in the oven, warm the tortillas. (This way they won't break apart when baking.) Place 2-3 large spoonfuls of the mixture in a line on a lower 1/3 of the tortilla, leaving about 1/2 inch of space from the edge.
Once all your taquitos are rolled, lightly drizzle the tops with olive oil and sprinkle with sea salt.
Roll them up tightly and then placed on a sprayed cookie sheet. Bake for 15-20 min, or until nice and crispy!
Serve with salsa, plain greek yogurt, mashed avocado, or a combination of all three and ENJOY!!
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