Black Bean Taquitos with Avocado Pico.
There’s something almost magical about the combination of crispy taquitos and fresh avocado pico. These Black Bean Taquitos with Avocado Pico are not only a feast for the taste buds but also a celebration of vibrant colors and textures. Perfect for a quick weeknight dinner or a fun gathering with friends, these taquitos are filling, nutritious, and oh-so-delicious. So, grab your ingredients, and let’s dive into this fantastic recipe!
Why This Recipe Belongs in Your Rotation
These Black Bean Taquitos with Avocado Pico are a perfect addition to your recipe rotation for several reasons. First, they are incredibly easy to make, meaning you can whip them up even on the busiest of nights. Second, they are packed with wholesome ingredients, making them a healthy option that doesn’t skimp on flavor. Lastly, they’re versatile! Whether you want a snack, a light lunch, or a party appetizer, these taquitos fit the bill.
What’s in the Bowl
Let’s take a closer look at the ingredients that will bring these taquitos to life:
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Pinch of cayenne pepper
- Pinch of salt
- Freshly cracked black pepper
- 1 cup low-sodium vegetable stock
- 1 lime, juiced
- 12 (6-inch) corn tortillas
- 2 tablespoons olive oil or avocado oil, or olive oil/avocado mist spray
- Fresh cilantro, for serving
- Shredded lettuce, for serving
- 2 cups grape tomatoes, quartered
- 1 red onion, diced
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juiced
- 1 or 2 avocados, chopped
Must-Have Equipment
Before we start cooking, here’s a quick list of must-have equipment to make this recipe a breeze:
- Medium saucepan – for simmering the black bean filling.
- Frying pan or skillet – for crisping up the taquitos.
- Spatula – for flipping and removing the taquitos.
- Mixing bowl – to combine the ingredients for the avocado pico.
- Measuring cups and spoons – for accuracy in your ingredients.
- Knife and cutting board – for chopping vegetables and herbs.
Black Bean Taquitos with Avocado Pico. in Steps
Now, let’s get cooking! Follow these simple steps to create your Black Bean Taquitos with Avocado Pico.
Step 1: Prepare the Filling
In a medium saucepan over medium heat, add a drizzle of olive oil. Once hot, add the diced red onion, green bell pepper, and minced garlic. Sauté for about 3-5 minutes until the vegetables are soft and fragrant.
Step 2: Season and Simmer
Add the drained black beans, chili powder, smoked paprika, cumin, cayenne pepper, salt, and freshly cracked black pepper to the pan. Stir to combine and cook for an additional minute. Pour in the vegetable stock and lime juice, stirring well. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the liquid reduce slightly.
Step 3: Prepare the Tortillas
While the filling is simmering, warm your corn tortillas. You can do this by placing them in a dry skillet over low heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for 20 seconds. Warming the tortillas prevents them from cracking when you roll them.
Step 4: Assemble the Taquitos
Take a warm tortilla and spoon about 2-3 tablespoons of the black bean mixture onto one end. Roll it tightly, ensuring the filling is secured inside. Repeat this process for all the tortillas.
Step 5: Fry the Taquitos
In a large skillet, heat the olive oil or avocado oil over medium heat. Once hot, carefully place the taquitos seam-side down in the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
Step 6: Make the Avocado Pico
In a mixing bowl, combine the quartered grape tomatoes, diced red onion, sliced green onions, chopped cilantro, salt, pepper, lime juice, and chopped avocados. Gently toss to combine, being careful not to mash the avocados.
Step 7: Serve and Enjoy
Serve the crispy taquitos warm, topped with a generous scoop of avocado pico. Garnish with fresh cilantro and shredded lettuce for an added crunch. Enjoy your Black Bean Taquitos with Avocado Pico with your favorite dipping sauce or salsa!
Seasonal Flavor Boosts
To elevate your Black Bean Taquitos with Avocado Pico, consider these seasonal flavor boosts:
- Add roasted corn for a sweet crunch.
- Incorporate diced jalapeños for a spicy kick.
- Mix in seasonal herbs like basil or dill for a fresh twist.
- Top with a dollop of sour cream or Greek yogurt for creaminess.
Common Errors (and Fixes)
When making Black Bean Taquitos with Avocado Pico, mistakes can happen. Here are some common errors and how to fix them:
- If your taquitos fall apart while frying, ensure the tortillas are warmed enough to be pliable.
- Too much filling can cause the taquitos to burst; stick to 2-3 tablespoons of filling per tortilla.
- If they aren’t crispy enough, try frying them a little longer or using slightly more oil.
- For a bland filling, adjust the spices and seasonings to your taste.
Save for Later: Storage Tips
If you have any leftovers (which is rare!), here’s how to store your Black Bean Taquitos with Avocado Pico:
Allow the taquitos to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispiness.
As for the avocado pico, it’s best enjoyed fresh. If you have leftovers, store it in the fridge and consume it within 1-2 days. To prevent the avocados from browning, add a little extra lime juice.
Frequently Asked Questions
Can I use different beans in this recipe?
Absolutely! While black beans are traditional, you can also use pinto beans or kidney beans if you prefer. Just ensure they are drained and rinsed well.
Are these taquitos gluten-free?
Yes, as long as you use corn tortillas, your Black Bean Taquitos with Avocado Pico will be gluten-free. Always check the label to ensure there are no hidden gluten ingredients.
Can I make these taquitos ahead of time?
You can prepare the filling and wrap the taquitos ahead of time. Just store them in the refrigerator until you’re ready to fry them. They can also be frozen for up to a month; just thaw before frying.
What can I serve with these taquitos?
These taquitos pair beautifully with a side of rice, a fresh salad, or a zesty salsa. You can also serve them with guacamole or a yogurt-based dip for added flavor.
In Closing
These Black Bean Taquitos with Avocado Pico are not just a meal; they’re an experience filled with flavor, crunch, and freshness. Perfect for any occasion, they are bound to become a favorite in your home. Whether you’re cooking for a crowd or just for yourself, this dish is simple, satisfying, and bursting with nutrition. So gather your ingredients and get ready to enjoy this delightful recipe that brings the warmth of home-cooked goodness right to your table. Happy cooking!
Black Bean Taquitos with Avocado Pico.
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, add a drizzle of olive oil. Once hot, add the diced red onion, green bell pepper, and minced garlic. Sauté for about 3-5 minutes until the vegetables are soft and fragrant.
- Add the drained black beans, chili powder, smoked paprika, cumin, cayenne pepper, salt, and freshly cracked black pepper to the pan. Stir to combine and cook for an additional minute. Pour in the vegetable stock and lime juice, stirring well. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the liquid reduce slightly.
- While the filling is simmering, warm your corn tortillas. You can do this by placing them in a dry skillet over low heat for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for 20 seconds. Warming the tortillas prevents them from cracking when you roll them.
- Take a warm tortilla and spoon about 2-3 tablespoons of the black bean mixture onto one end. Roll it tightly, ensuring the filling is secured inside. Repeat this process for all the tortillas.
- In a large skillet, heat the olive oil or avocado oil over medium heat. Once hot, carefully place the taquitos seam-side down in the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
- In a mixing bowl, combine the quartered grape tomatoes, diced red onion, sliced green onions, chopped cilantro, salt, pepper, lime juice, and chopped avocados. Gently toss to combine, being careful not to mash the avocados.
- Serve the crispy taquitos warm, topped with a generous scoop of avocado pico. Garnish with fresh cilantro and shredded lettuce for an added crunch. Enjoy your Black Bean Taquitos with Avocado Pico with your favorite dipping sauce or salsa!
Notes
- For extra crunch, consider adding roasted corn to the filling.
- Adjust the spice level by incorporating diced jalapeños.
- These taquitos can be made ahead and frozen for easy meals.
