Avocado Black Bean Taquitos
What goes in
- 1ripe avocado
- ½ cupcanned black beans
- 7.4 mlcumin
- 4.9 mlgarlic powder
- 2½ mlsalt
- 10corn tortillas
- 1 cuprainbow cherry tomatoes
- ½ cupbell peppers
- 14.8 mlfresh jalapeño
- 14.8 mlonion
- 14.8 mlfresh lime juice
- 29.6 mlfresh cilantro leaves
- ½ cupplain non-fat Greek yogurt
How to cook it
- Mash the avocado and black beans together in a bowl using a fork.
- Mix in the cumin, garlic powder, and salt until combined.
- Spread 2 tablespoons of the bean mixture onto each tortilla and roll them up tightly.
- Air fry the taquitos at 400°F for 5 minutes, then flip and cook for another 3 to 5 minutes until crispy.
- Prepare the pico de gallo by tossing the chopped tomatoes, bell peppers, jalapeño, onion, cilantro, and lime juice in a small bowl.
- Serve the hot taquitos topped with the fresh pico de gallo and a dollop of Greek yogurt.
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