Vegeterian & Chicken Stuffed Taquitos

Vegeterian Stuffed Taquitos

Frozen spinach (thaw in the microwave and squeeze out all the water)
Black beans (canned)
Sweet corn (canned)
Artichoke (canned)
Shredded cheese (You can use monterey jack )
Flour tortillas

Preparation:

Mix all these up in a bowl. No specific quantity. If you don't want to use all of it, then use up what you want and store the rest in plastic containers in the fridge for future use.
Added some salt, pepper and jeera powder.
Preheat the oven to 400
You'll need the flour tortillas. Heat a few tablespoons of oil in pan. Once oil is warm, dip the tortillas very briefly in the oil on both sides so it gets soft.
Then add the filling and roll.
Set the rolled tortillas on baking tray seam side down and bake for 12 mins.
You can prepare these in advance and bake just before you are ready to serve.

Chicken Stuffed Taquitos

Chicken stuffed Tacquitos are is easier to make. You can get the rotisserie chicken or make your own chicken. To the chicken, add black beans and sweet corn so that it's healthier. Use flour tortillas vs corn. The recipe doesn't require cheese but it can be added if kids like it.

Ingredients:
2 cups shredded rotisserie chicken
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 can chopped green chiles, 4 ounces
A few leaves fresh cilantro or parsley, finely chopped
Vegetable or canola oil, for frying
12 (6-inch) corn tortillas

Preparation:
Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

Serve it warm. Happy cooking!!