There is nothing worse than waking up in the middle of the night with a stuffy nose, scratchy throat, and cough. Yes, you can tell that spring is officially here in West Texas. The dirt may not be blowing, but something is happening in the air. Allergies have hit our household and hit it hard.
I even tried typing out this post Tuesday night but couldn’t keep my eyes open long enough for a few words to enter on the page. Off to bed I went, but unfortunately I woke up feeling even more exhausted. I’m going to push through today and start taking any possible essential oil that I can since regular allergy medicine is out due to breastfeeding. I LOVE feeding Weston, but I can’t wait to take medicine again shortly to help kick this quickly instead of lingering for days.
The other night while I was feeling OK I made these Vegetable and Chicken Taquitos. It’s a great way to incorporate vegetables into your kid’s diet without them spotting them right away. Mine have no problem eating their vegetables, but now and then I get the quiz on what they are eating. We have a rule in our house that they at least try the food, and if they dislike it they can move on to something else.
These chicken taquitos freeze well and only have to be reheated in the microwave for about 20-30 seconds. It looks like dinner is planned out for tonight since I don’t feel like cooking.
ENJOY ~ Meagan
Vegetable and Chicken Taquitos
- 15 ounce can borracho beans (or pinto beans), drained
- 10 ounce can mild Rotel tomatoes, drained
- 3/4 cup diced green bell pepper
- 2 cups chopped rotisserie chicken
- salt to taste
- 1 1/2 cups shredded Mexican cheese blend
- 20 corn tortillas
Preheat oven to 425 degrees F.
Combine everything in a bowl except for the cheese and corn tortillas.
Spray each side of the corn tortillas with non-stick spray and then place in the microwave for at least 15 seconds. Sprinkle a little bit of cheese down the center and then top with chicken and vegetable mixture. Roll it up tightly and place seam side down on a baking sheet. Repeat until all are done.
Bake in the oven for 14 minutes. Flip them over so seam side is up and cook for an additional 2-3 minutes.