Crispy Chicken and Black Bean Baked Taquitos

Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, combine cream cheese, store-bought salsa, lime juice, chili powder, cumin, onion powder, minced garlic, chopped cilantro, thinly sliced green onions, chopped green chiles, canned shredded chicken, finely diced bell pepper, black beans, and pre-shredded Mexican cheese.

Mix well to combine.

Briefly warm the flour tortillas in the microwave for about 20 seconds, making them soft enough to roll easily.

Working with one tortilla at a time, place 3 tablespoons of filling down the middle, and roll up tightly.

Place each rolled tortilla seam-side down on the prepared baking sheet, spacing them 1-2 inches apart.

Coat tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15-20 minutes, until the tops are crisp and golden brown.

Serve immediately.