Ingredients
Main Ingredients
- 5 cups cooked chicken breast, shredded (16 ounces)
- 1 large carrot, finely grated
- 2 cups packed baby spinach, finely chopped
- ⅔ cup chunky-style tomato salsa
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- Avocado oil or olive oil spray
- 10 medium flour tortillas (7 ½ inches)
- 15 ounces canned refried beans
- 1½ cups finely shredded Cheddar or Mexican blend cheese
Toppings
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat the oven: Heat your oven to 425°F (218°C) to prepare for baking the tacos to a crispy finish.
- Prepare the filling: In a large bowl, combine shredded chicken, grated carrot, finely chopped spinach, tomato salsa, chili powder, kosher salt, and garlic powder. Mix thoroughly to distribute all flavors evenly.
- Prepare tortillas: Lay out the tortillas on a clean surface and spray one side of each with avocado or olive oil, then place them oil-side down on the surface.
- Assemble the tacos: On each tortilla, spread about 2 tablespoons of refried beans onto one half and about 2 tablespoons of shredded cheese on the opposite half, creating a half-moon effect.
- Add chicken mixture: Divide the chicken and veggie mixture evenly among the tortillas, placing approximately ½ cup over the bean-spread side of each tortilla.
- Fold and seal: Fold each tortilla in half over the filling so the chicken side meets the cheese side, gently pressing down to seal the tacos.
- Bake the tacos: Place the folded tacos on a baking sheet and bake in the preheated oven for about 15 minutes or until tortillas are golden brown and crispy at the edges.
- Serve: Remove from oven and serve hot with your choice of taco toppings such as salsa, sour cream, or guacamole.
Notes
- Make sure to finely grate the carrot and chop the spinach for even mixing and texture.
- Spraying the tortillas with oil is key to getting a crispy, golden finish when baking.
- Adjust chili powder and salt to taste depending on your spice preference.
- Use flour tortillas approximately 7 ½ inches for easy folding and filling.
- Feel free to swap shredded chicken with shredded turkey or cooked beans for a vegetarian variation.
- Leftover tacos can be refrigerated and reheated in the oven for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
