Chicken and Black Bean Taquitos

Makes 20 taquitos

Taquitos:
1/2 pound diced skinless, boneless chicken breasts (about 1 or 1 1/2 breasts)
1 c. (4 ounces) preshredded reduced-fat Mexican blend cheese
1/2 c. canned black beans, rinsed and drained (I use half of a can, not half cup)
1 4-ounce can diced green chiles, undrained
10 8-inch flour tortillas

Adobo sour cream:
1 c. reduced-fat sour cream (or fat-free)
1 T. chopped fresh cilantro
2-3 t. minced chipotle chile, canned in adobo sauce

Cook the chicken (can do on the Foreman or just boil it) and then dice it. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15-20 times or until beans are coarsely chopped.

Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with toothpick. Place taquitos in a large zip-loc bag; freeze up to 3 months.

When ready to bake, preheat oven to 400 degrees. Place frozen taquitos on a large baking sheet coated with cooking spray. Bake for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes, or until golden.

To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Per taquito: 125 calories and 4 grams of fat. Takes about 40 minutes to prepare. Chuck and I love these! They're so nice to have on hand because they're already done and just need to be baked. I don't make the adobo sour cream, but just dip them in plain sour cream, although I'm sure it would be great with the chiles added.