How to make:
Black Bean Taquitos with Avocado Dip
Need ideas for movie night snacks? Serve up these black bean taquitos with a creamy avocado dip made with fresh California Avocados.
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Author:
Yield:
4 servings 1x
Ingredients
For the taquitos:
- 1 15-ounce black beans, drained and rinsed
- 1/2 fresh California avocado
- 3 tablespoons salsa
- 2 tablespoons dairy-free cream cheese
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 10–12 small corn tortillas
- 2 teaspoons olive oil
For the avocado dip:
- 1 fresh California avocado
- 1/2 cup water (plus more if needed)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For topping:
- Diced fresh California avocado
- Sliced red onions
- Chopped cilantro
- Dairy-free sour cream
Instructions
- Preheat oven to 425ºF. Grease a baking sheet.
- In a medium bowl, add black beans. Mash with a fork until just a little bit of texture remains. Add avocado, salsa, cream cheese, chili powder, cumin, garlic powder, and black pepper; use your fork to mash and mix all ingredients together until a smooth mixture forms.
- Place a small greased skillet over low-medium heat. Warm each corn tortilla in the skillet for 30 seconds each side, then place on a flat surface. Place 2 tablespoons black bean mixture on one side of the tortilla, then roll tightly. Place seam side down on the baking sheet. Repeat until all black bean mixture is used.
- Use a pastry brush to brush the olive oil onto the tops of all taquitos.
- Bake for 15-18 minutes, until lightly browned on the edges.
- While the taquitos are baking, prepare the dip. To a blender, add all dip ingredients; blend until smooth.
- When taquitos are done baking, top with desired toppings. Serve with avocado dip.
Find it online: https://www.emilieeats.com/black-bean-taquitos-with-avocado-dip/