Baked Black Bean Taquitos with Avocado Dip

These nutritious & delicious taquitos are loaded with protein & fibre from the black beans, but we managed to cut the fat without cutting the flavour! Perfect for snacks, appetizers and kids in the kitchen.

Course Appetizer, Dinner & Main Course, Snack

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Calories 116

Ingredients

Taquitos

1 Tbsp (30 mL) canola oil, divided
2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
1 can (4 oz/113 mL) chopped green chilies
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) chili powder
½ tsp (2 mL) cumin
½ tsp 2 mL oregano
½ tsp (2 mL) garlic powder
salt & pepper, to taste
4 oz (113 g) low-fat cream cheese, softened & cubed
1 cup (250 mL) shredded cheddar cheese
24 small corn tortillas

Avocado Dip

¼ cup (60 mL) plain Greek yogurt
1 Tbsp (15 mL) mayonnaise
1 avocado, peeled and pitted
½ jalapeno, ribs & seeds removed, and minced
3 green onions, green parts only
Juice of one lime
½ tsp (2 mL) garlic powder
salt & pepper, to taste

To Serve

salsa, chopped cilantro, avocado, tomato, if desired

Instructions

Preheat the oven to 425°F (220°C).
Place a large skillet over medium-high heat. Add 1 tsp (5 mL) of oil and swirl to coat the bottom of the pan, then add beans, chopped green chiles, and spices. Season with salt and pepper, to taste. Cook, stirring occasionally, until beans are warmed through, about 4-5 minutes.
Transfer bean mixture to a mixing bowl. Add cream cheese and cheddar cheese, then stir until well combined and creamy.
Wrap tortillas in damp paper towels and microwave for about 30 seconds or until softened.
Working in batches, if necessary, spread tortillas on a flat surface and divide bean mixture between tortillas. Roll tortillas tightly and place on a baking sheet with the seam side down. Brush the top side with half of the remaining oil, then transfer to the oven and bake, until golden, about 10 minutes.
Flip the taquitos and brush with remaining oil. Return to the oven and bake for another 8-10 minutes, until crispy.
While the taquitos bake, combine dip ingredients in a blender or food processor. Blend until smooth.
Enjoy taquitos immediately, with dipping sauce and your favourite toppings!

Notes

A 19 oz (540 mL) can of black beans, drained & rinsed, yields 2 cups (500 mL) cooked beans.
Substitute Pinto beans or Great Northern beans, if desired.
You can use cooking spray instead of brushing taquitos with canola oil.

Nutrition