Spicy Black Bean Taquitos with Avocado Crema

Ingredients

• 1.5 cups Black beans
• 1 cup Corn
• 0.5 cup Red bell pepper
• 0.5 cup Onion
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 12 count Corn tortillas
• 2 count Avocado
• 2 tablespoons Lime juice
• 0.5 cup Dairy-free sour cream
• 2 tablespoons Cilantro

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Finely dice the 0.5 cup of Red bell pepper and the 0.5 cup of Onion into approximately 1/4-inch pieces. In a large bowl, combine these diced vegetables with the 1.5 cups of Black beans, 1 cup of Corn, 1 tablespoon of Chili powder, 1 teaspoon of Cumin, 0.5 teaspoon of Garlic powder, and 0.5 teaspoon of Salt. Stir all ingredients together until they are thoroughly mixed.
3. 3Place the 12 count Corn tortillas on a microwave-safe plate. Microwave them for about 30 seconds, or until they are warm and pliable enough to roll without cracking.
4. 4For each taquito, place about 2 tablespoons of the black bean mixture onto one of the warmed corn tortillas. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet.
5. 5Bake the taquitos in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until they are golden brown and crispy to the touch.
6. 6While the taquitos are baking, prepare the avocado crema. In a blender or food processor, combine the flesh of the 2 count Avocado, 2 tablespoons of Lime juice, 0.5 cup of Dairy-free sour cream, and 2 tablespoons of Cilantro. Blend until the mixture is completely smooth and creamy.
7. 7Serve the baked taquitos immediately with the prepared avocado crema for dipping.

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