Baked Beef and Black Bean Taquitos with Avocado Crema
Seasoned ground beef and black beans get rolled into warm flour tortillas and baked until crisp and golden, no frying needed. A cool, tangy avocado crema on the side makes them easy to dip, and kids love eating dinner with their hands.
40 mins
4 servings
Ingredients
- 1 pound Lean Ground Beef
- 1 Avocado, ripe
- 2 tablespoons Cilantro (Fresh), chopped
- 2 cloves of Garlic, minced
- 1 Lime, juiced
- ½ Yellow Onion, finely diced
- 12 Flour Tortillas, small (6-inch)
- 1 ½ cups Monterey Jack Cheese, shredded
- ½ cup Sour Cream
- ¾ teaspoon Kosher Salt
- ½ cup Salsa, tomato
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Paprika (Smoked)
- 1 tablespoon Olive Oil, plus more for brushing
- 1 (14.5 oz) can of Black Beans, 15 ounces, rinsed and drained
- 1 pinch Salt, for the crema
Directions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Warm 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion and cook for 3 minutes, until softened.
- Add the ground beef and cook, breaking it up, for 6 to 7 minutes until browned. Drain any excess fat.
- Stir in the garlic, chili powder, cumin, smoked paprika, and 3/4 teaspoon salt and cook for 1 minute. Add the black beans and salsa, lightly mash about a third of the beans with a spoon, and simmer for 2 minutes until thick. Take the pan off the heat.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds so they roll without cracking.
- Spoon about 3 tablespoons of filling in a line near one edge of each tortilla, top with a little cheese, and roll up tightly. Set each one seam side down on the baking sheet.
- Brush or spray the tops with olive oil and bake for 15 to 18 minutes, until crisp and golden at the edges.
- While they bake, mash the avocado in a bowl with the sour cream, lime juice, cilantro, and a pinch of salt until smooth.
- Let the taquitos cool for 2 minutes, then serve with the avocado crema for dipping.
