Cinco de Mayo Guest Blogger: Elizabeth, Sophisticated Pie

I first discovered Elizabeth's blog Sophisticated Pie during one of our recipe exchanges and was instantly smitten...Her posts are always interesting, well written and yes, sophisticated ;) so I was thrilled when she offered up this healthy and delicious recipe for Cinco de Mayo...Thank you so much Elizabeth!! Make sure you head over and check out the delicious Cardamon Angel Food Cake she whipped up for Mother's Day as well...xoxo, M

Hi Pretty Mommy readers! I am so honored and happy to be here, sharing this post with you while Michelle is spending some much needed time with her new beautiful baby girl!! Today, I wanted to give you my healthy version of one of my all time favorite Mexican dishes, taquitos, and just in time for Cinco de Mayo!

The best thing about this recipe is how adaptable it is. If you are looking for something super quick, pick up a roasted chicken at the grocery store, and then you don’t even have to cook the chicken! If you don’t have chicken, but do have ground beef, use that in stead, or give only beans a try (if you dare)! If you’re looking to spend a little more time in the kitchen, make your own salsa and guacamole to go with it. Also, I always use whatever I have on hand in my pantry. In this version I used kidney beans, but this dish would be just a great with black beans or pinto beans. Use what you have and what you love, that’s my philosophy in general. This recipe is no fuss, healthy, and super yummy to boot. I hope you enjoy it and I hope it meshes well with the message of simplicity being spread around this blog, and others, a message I totally am in favor of and totally attempt to embrace, even in my kitchen & pantry.

baked chicken taquitos

1 to 1 ½ lbs boneless, skinless chicken breast

2 Tbsp olive oil, plus more for brushing

1/2 c onion, finely chopped

2 cloves garlic, minced

1 can beans (pinto, kidney, or black), drained and rinsed

½ tsp ground cumin

½ tsp ground coriander

salt and pepper

20 - 24 small corn tortillas

sour cream, salsa, &/or guacamole, for serving (optional)

Preheat oven to 425 degrees F.

If cooking the chicken for this dish, place 2 cups of water in a large sauté pan with about ½ tsp salt and a few grinds of black pepper. Bring water to a simmer and add chicken. Simmer chicken 15-20 minutes, flipping over once half way through, and checking for doneness after 15 minutes. Once cooked through, remove from heat and let chicken cool in pan. Once cool enough to handle, shred chicken and place back into poaching liquid.

Meanwhile, heat olive oil in a second sauté pan over medium heat. When hot, add onions and garlic and sauté until soft, about 5 minutes. Add spices and stir for 30 seconds. Add beans and about ¼ c of chicken poaching liquid (or water or chicken stock if not poaching chicken). Cook, stirring occasionally until warmed, then using the back of a wooden spoon or a potato masher, mash beans until most are mashed. Add shredded chicken with tongs or a slotted spoon, leaving behind most of the poaching liquid and stir to combine. Season generously with salt and pepper.

Heat corn tortillas using packaging directions (usually microwave between damp paper towels for 20 seconds or so) or until tortillas are very soft. Add 1 to 2 Tbsp filling to a tortilla and roll up tightly. Lay filled tortilla on a metal baking pan seam side down. Repeat with all tortillas, re-heating as necessary, so they are easy to work with and won’t split when rolled. Brush or spray filled tortillas with olive oil and bake about 15-20 minutes until crispy.

Serve with pico de gallo (or other salsa), sour cream, and/or guacamole.