
Avocado Black Bean Taquitos
These crispy, oven-baked taquitos are filled with a creamy blend of avocado and black beans, seasoned with cumin and garlic for a bold, savory flavor. Rolled in corn tortillas and baked to golden perfection, they’re topped with a fresh, zesty Pico de Gallo and a dollop of Greek yogurt for a healthy twist on a classic favorite. Rich in heart-healthy fats, plant-based protein, and fiber, this dish also provides a boost of potassium, vitamin C, and antioxidants—making it as nutritious as it is delicious.
Ingredients
- 1 ripe, fresh avocado halved, pitted, peeled and mashed
- 1/2 cup of canned black beans rinsed
- 1 tbsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 10 6-inch corn tortillas
- 1 cup rainbow cherry tomatoes chopped
- 1/2 cup red or yellow bell peppers seeded and diced
- 1/2 cup fresh jalapeño seeded and minced
- 1 tbsp onion minced
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro leaves chopped
- 1/2 cup plain, non-fat Greek yogurt (4 oz)
Instructions
- Using a fork, mash the avocado and black beans together in a bowl. Stir in cumin, garlic powder and salt.
- Spread approximately two tbsp. of the mixture onto a corn tortilla, dividing equally between 10 tortillas. Roll tightly to form 10 taquitos.
- Place taquitos into the oven at 400°F for 15-20 minutes. Halfway during the baking process, flip the taquitos and place them back into the oven for the remaining baking time.
- While taquitos are cooking, combine cherry tomatoes, bell peppers, jalapeño, onion, cilantro and lime juice in a small bowl to make fresh Pico de Gallo.
- Once taquitos are golden brown and crispy, remove them from oven and top with fresh Pico de Gallo and Greek yogurt.