Black Bean Cheese Taquitos with Easy Guacamole

INGREDIENTS

• 1 15-ounce can black beans, drained and rinsed well
• 1 small red bell pepper, chopped
• 1 cup fresh or frozen corn
• ½ cup chopped cilantro
• 1 tablespoon lime juice
• 1 green onion, sliced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika (or smoked)
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 20 6-inch corn tortillas
• 1 ½ cups shredded cheddar or pepper jack cheese

DIRECTIONS

1. Preheat oven to 425oF. Spray a large baking sheet with cooking spray.
2. In a medium bowl, combine the black beans, red pepper, corn, cilantro, lime juice, green onion, chili powder, cumin, garlic powder, paprika, black pepper, and salt.
3. To help the tortillas roll better and not tear, place two tortillas at a time between two damp paper towels on a plate. Microwave for 20-30 seconds. Remove from the microwave and proceed with the next step.
4. Place two heaping tablespoons of the black bean mixture in the center of the tortilla; sprinkle with one heaping tablespoon of the shredded cheese. Roll the tortilla up tightly. Place the taquito, seam side down, on the prepared baking sheet.
5. Continue rolling taquitos until you have used all tortillas and filling.
6. Spray the taquitos generously with nonstick cooking spray. Bake for 17-23 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings (see suggestions below).

VARIATIONS & TIPS

• There are many possibilities when it comes to toppings for these taquitos.  Try shredded lettuce, sliced green onions, pico de gallo, sour cream or plain Greek yogurt, shredded cheese, queso fresco, or salsa. Or keep reading for a delicious and easy guacamole recipe!
• Feel free to substitute a different bean if you don’t have black beans on hand. Pinto beans would be a delicious alternative!

NUTRITION FACTS
YIELD: 20 servings (1 taquito per serving)
Calories: 115 per serving, Carbohydrates: 16g, Fiber: 3.3g, Sugar: 0.7g (0g added sugar), Protein: 4.9g, Fat: 3.7g, Saturated fat: 1.7g, Cholesterol: 8mg, Sodium: 129mg

*Nutrition facts will change as variations and substitutions are included. Note that toppings are not included in the above nutrition analysis.

SOURCE: Adapted from two peas & their pod  

Easy Guacamole

INGREDIENTS

• 3 medium ripe avocados
• ¼ cup diced red onion
• 1 small jalapeno, seeds removed & minced
• ¼ cup chopped cilantro
• 1 large lime, juiced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Cut the avocado in half lengthwise. Remove the pits. Scoop out the avocado flesh into a medium bowl. Add the onion, jalapeno, and lime juice. Mash with a fork, until desired consistency is reached. Season with salt and pepper, as desired.
2. Serve immediately with tortilla chips or your favorite dish!

NUTRITION FACTS
YIELD: 16 servings (approx. 1 ½ to 2 tablespoons per serving)

Calories: 62 per serving, Carbohydrates: 3.8g, Fiber: 2.6g, Sugar: 0.4g (0g added sugar), Protein: 0.8g, Fat: 5.5g, Saturated fat: 0.8g, Cholesterol: 0mg, Sodium: 39mg

SOURCE: Adapted from two peas & their pod