Pinto Bean and Avocado Taquitos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 avocado, removed from skin
  • 3 tablespoons onion, minced
  • 2 tablespoons tomatoes, diced
  • 1 tablespoon lemon juce
  • 2 teaspoons reduced sodium soy sauce
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 12 corn tortillas
  • 2 tablespoons expeller-pressed canola oil
  • Salsa for dipping (optional)
  • Diced jalapeno topping (optional)
Instructions
  1. Preheat oven to 425 degrees F. Coat a shallow baking dish or baking sheet with cooking spray.
  2. In a medium bowl, smash the pinto beans with a potato masher or the back of a fork. Add avocado and mash a few more times. The mixture should be creamy but not fully mashed. Stir in onion, tomatoes, lemon juice, soy sauce, cumin, pepper, and salt.
  3. Warm four tortillas in the microwave for about 30 seconds. Pour oil into a small bowl and brush both sides of each tortilla with the oil. Spoon about a tablespoon and a half of the pinto bean mixture in a line near the center of each tortilla, leaving ½ inch from each end. Don't overstuff or the tortillas will burst. Roll tortillas tightly and place them seam side down on the pan.
  4. Repeat with the remaining tortillas and filling. You don't want to heat all the tortillas at once because they need to be just out of the microwave to roll easily without breaking.
  5. Bake the tortillas for 25-30 minutes until golden brown and crunchy. Serve with salsa and diced jalapeno if you want some spice.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/pinto-bean-and-avocado-taquitos/