Avocado Black Bean Taquitos

Ingredients:

• 1 ripe avocado – halved, pitted, peeled, and mashed
• 1/2 cup (120g) canned black beans – rinsed
• 1/2 tbsp cumin
• 2 tsp garlic powder
• 1/4 tsp salt
• 10 (6-inch) corn tortillas
• 1 cup (150g) rainbow cherry tomatoes – chopped
• 1/2 cup (75g) red or yellow bell peppers – seeded and diced
• 1 tbsp fresh jalapeño – seeded and minced
• 2 tbsp onion – minced
• 2 tbsp fresh lime juice
• 1/2 cup (120g) plain non-fat Greek yogurt

Instructions:

1. In a medium sized bowl, mash the avocado and black beans together using an avocado masher or fork. Stir in cumin, garlic powder, and salt.
2. Spread about 2 tbsp of the mixture into each tortilla. Roll tightly to form small taquitos.
3. Place taquitos into an air fryer at 400°F (200°C) for 5 minutes. Flip and cook for an additional 5 minutes, or until golden brown and crispy. You may adjust the time for desired texture.
4. While taquitos are cooking, prepare pico de gallo by combining cherry tomatoes, bell peppers, jalapeño, onion, and lime juice in a small bowl.
5. Once taquitos are fully cooked and crispy, remove from the air fryer and top with pico de gallo and Greek yogurt before serving.

Notes:

• Dairy-Free Alternative: Substitute Greek yogurt with dairy-free yogurt or a drizzle of cashew cream.
• Protein Boost: Add shredded chicken or tofu for extra protein.
• Lower Sodium Option: Omit salt or use a salt substitute to further reduce sodium content.
• Oven Method: Bake at 425°F (220°C) for 12-15 minutes, flipping halfway for even crispness.