Serves 5
181 cal · 30 min
Avocado Black Bean Taquitos
Recipe GLPRd617d8ded2c019
Crispy air-fried corn tortillas filled with a seasoned blend of mashed avocado and black beans, served with a vibrant fresh pico de gallo and creamy Greek yogurt topping. These taquitos are a nutritious, satisfying side dish with bright citrus and jalapeño flavors.
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Ingredients
1 ripe avocado, halved, pitted, and peeled
1/2 cup canned black beans, rinsed and drained
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
10 (6-inch) corn tortillas
1 cup rainbow cherry tomatoes, chopped
1/2 cup red or yellow bell pepper, seeded and diced
1 tablespoon fresh jalapeño, seeded and minced
1 tablespoon onion, minced
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
1/2 cup plain non-fat Greek yogurt
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a medium bowl, combine the mashed avocado and rinsed black beans. Using a fork, gently mash until you reach your desired consistency—some texture is welcome.
Add the ground cumin, garlic powder, and salt to the avocado-bean mixture. Stir well until the seasonings are evenly distributed throughout.
Lay out a corn tortilla on a clean surface. Spread approximately 2 tablespoons of the avocado-bean mixture down the center of the tortilla, leaving space at the edges. Repeat with the remaining tortillas and filling.
Starting from one long side, tightly roll each tortilla into a compact taquito. Place seam-side down on a plate to prevent unrolling.
Preheat your air fryer to 400°F. Arrange the taquitos in a single layer in the air fryer basket, seam-side down.
Cook at 400°F for 5 minutes. When the timer sounds, carefully flip each taquito and return to the air fryer for an additional 5 minutes, or until the exterior is golden brown and crispy.
Note: Depending on your specific air fryer model, you may need to reduce the cooking time to 3–4 minutes per side. Watch for golden-brown color and crispy texture as your doneness cue.
While the taquitos are cooking, prepare the fresh pico de gallo. In a small bowl, combine the chopped cherry tomatoes, diced bell pepper, minced jalapeño, minced onion, and fresh cilantro. Add the fresh lime juice and stir gently to combine.
Once the taquitos are golden and crispy, remove them from the air fryer and transfer to a serving plate. Top each taquito with a spoonful of the fresh pico de gallo and a dollop of Greek yogurt. Serve immediately while warm and crispy.
