I have a new hero. Spoiler alert: It’s that high schooler who made the news for having her senior photos taken at Taco Bell. Not only do I find the picture of her smiling unironically in front of a big ol’ quesarito advertisement exceedingly hilarious, I just really admire her gumption. And while this probably isn’t something I should cop to on the internet, I actually really like Taco Bell. I know it’s tragically processed and horrible for me, but I’d be lying if I said I don’t love me some cheesy bean and rice burritos. In all seriousness, Taco Bell is actually one of the few fast food chains where a vegetarian has many different food options and I always really appreciated that. Plus, Mr. Peach and I have agreed that if you don’t really think about it as Mexican food of any kind, it’s not nearly as offensive.
Having said all that, I generally steer clear of fast food. So today we’re going to talk about a tasty, quick, and healthy alternative in the form of Creamy Avocado and Black Bean Taquitos. These taquitos are super easy to throw together with avocado and cream cheese for a creamy center and black beans for a vegetarian protein party. They are baked rather than fried, but still manage to stay crispy, so you can feel extra good about eating them.
The other great thing about these taquitos is that they are really versatile. Want vegan taquitos? Sub in another avocado for the cream cheese or maybe add some Daiya. Gluten free? Gotcha covered. Want more gluten? Use flour tortillas. Want more cheese? Add some cotija or pepperjack. You gotta do what you gotta do.
And if that includes taking senior pictures at a Taco Bell, I commend you.
- 4 ounces of cream cheese
- 1 large avocado
- 1 15-ounce can black beans
- ½ sweet onion
- 1 jalapeno (optional)
- 1 lime
- ½ cup cilantro
- ½ teaspoon salt
- 12 corn tortillas
- Canola oil, for brushing or spraying
- Place the cream cheese in a large microwave safe bowl. Microwave for about 30 seconds or until soft. Scoop out the flesh of the avocado and mash into the cream cheese until its the consistency of guacamole. Add the juice of the lime, and salt.
- Remove the seeds of the jalapeno and mince, if using. Chop the sweet onion and cilantro. Drain and rinse the black beans and add everything to the avocado mixture.
- Heat tortillas in the microwave until very warm and soft (about a minute). Scoop about 2 tablespoons of the filling on to the center of a tortilla and roll gently, applying a little bit of pressure so that the filling distributes itself evenly to the ends. Repeat until all filling is used.
- Place taquitos seam side down on a baking sheet. I got the crispiest results when I baked the taquitos on an oven-safe baking rack set on top of the baking sheet. Either way, spray the taquitos with a little bit of oil (you can brush it on, too).
- Bake in a 350 degree oven for about 20 minutes or until crispy and slightly brown.