Black Bean Taquitos

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.