Black Bean Taquitos

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Total Time: 35 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 440
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 11g
Cholesterol 0mg
Sodium 400mg
Total Carbs 58g
Dietary Fiber 14g
Total Sugars 4g
Protein 12g
Potassium 844mg

Vitamin A 33 mcg; Vitamin C 13 mg; Calcium 72 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 143 mcg; Omega 3 Fatty Acid 0.19 g

% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 6%; Iron 15 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serve up these black bean taquitos with a creamy avocado dip made with fresh California Avocados.

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Serves: 4

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1 can (15-oz. each) black beans, drained and rinsed 1 1/2 ripe, Fresh California Avocados, seeded and divided 3 Tbsp. salsa 2 Tbsp. dairy-free cream cheese 2 tsp. chili powder 1/2 tsp. ground cumin 1 tsp. garlic powder, divided 1/4 tsp. plus 1/8 tsp. pepper, divided 12 small corn tortillas 2 tsp. olive oil 1/2 cup water 1/4 cup fresh cilantro 2 Tbsp. lime juice 1/8 tsp. salt, to taste
  1. Preheat oven to 425 degrees F and grease a baking sheet.
  2. In a medium bowl, add black beans and mash with a fork until just a little bit of texture remains. Add in half of an avocado, salsa, cream cheese, chili powder, cumin, half of the garlic powder and ¼ tsp. pepper. Use a fork to mash and mix all ingredients together until a smooth mixture forms. Set aside.
  3. Place a small, greased skillet over medium-heat and warm each corn tortilla in the skillet for 30-seconds on each side, then place on a flat surface. Place 2 Tbsp. of the black bean mixture on one side of the tortilla, then roll lightly. Place the “seam” side down on the baking sheet and repeat until all black bean mixture is used.
  4. Using a pastry brush, brush the olive oil onto the tops of the taquitos.
  5. Bake for 15-18 minutes, until lightly browned on the edges.
  6. While the taquitos are baking, prepare the avocado dip by adding the remaining ingredients to a blender and blend until smooth.
  7. Once the taquitos are done baking, top with desired toppings and serve with the avocado dip.

Serving Suggestion: Serve with your favorite vegan sour cream and more salsa for more dipping options.

Beverage Pairing: A light beer or your favorite cocktail.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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