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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.
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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.