Appetizers
For Taquitos:
nonstick cooking spray
1 (15-oz.) can black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/3 cup corn kernels, fresh or frozen (thawed if frozen)
1/2 cup shredded cheddar cheese
hot sauce, to taste
12 corn tortillas
2 tbsp extra virgin olive oil
For Avocado Cream:
1 large avocado, roughly chopped
2 tbsp lime juice
1/3 cup sour cream
salt, to taste
For Serving (optional):
diced tomatoes
chopped cilantro
queso fresco
salsa
Prepare taquitos:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Combine black beans, chili powder, cumin, oregano, salt, and 1 tbsp. water in a medium bowl; mash until about 3/4 smooth.
Stir corn and cheddar into black beans. Season with hot sauce to taste.
To heat tortillas, you'll need 2 square pieces of paper towel. Wet one, then ring out excess water. (It should be damp, not wet.)
Place 4 tortillas on the damp paper towel, then wrap it around them. Set the wrapped tortillas on the dry paper towel, then wrap it around the tortillas, as well.
Microwave tortillas for about 30 seconds or until hot.
Put one of the softened tortillas on a flat surface (keep the others wrapped until ready to use), then top with a line of black beans on the bottom third.
Roll up tortilla and place seam side down on baking sheet. Repeat process with remaining ingredients.
Bake taquitos for about 20 to 25 minutes, or until lightly browned and crisp.
Prepare avocado cream:
Combine avocado, sour cream, and lime juice in a food processor.
Process until smooth, then season to taste with salt.
Serving the taquitos:
Sprinkle taquitos with tomatoes, cilantro, and/or queso fresco, if desired. Serve with avocado cream and salsa for dipping. Enjoy!
Avocado cream also makes a great topping for tacos, enchiladas, or any Mexican food. If you'd like to make it spicy, add a roasted pepper (a jalapeno or poblano pepper would be delicious) or a little hot sauce along with the other ingredients before processing.