Creamy Avocado Taquitos (Vegan)
Today I’m going to share with you guys one of my favorite vegan snacks. Creamy avocado taquitos! These guys are awesome to make for a party or make ahead and have them as a snack throughout your workweek. The creamy part of these taquitos comes from vegan cream cheese and avocado mixed together. Then the black bean mixture helps pack a punch by rounding out the flavor. I use jalapenos and cilantro in my recipe but these are completely optional. I know for some people (like my husband) cilantro taste like soap. So definitely leave it out if that’s the case for you or your family.
Creamy Avocado Taquitos (Vegan)
Ingredients
- 1 15 oz can of black beans (drained and rinsed)
- 1/2 Sweet Onion – diced
- 4 Mini Sweet Peppers (~ 2/3 a cup diced)
- 1 clove of garlic – finely chopped
- 3 jalapenos – finely chopped (optional)
- 8 oz of vegan cream cheese
- 1 Avocado (Ripe)
- 8 sprigs of cilantro – chopped (optional)
- Salt to taste
- 12 6 inch corn tortillas
Directions
- Preheat oven to 375˚F.
- In a food processor combine drained and rinsed black beans, onion, peppers, garlic, and jalapenos. Run on low until the ingredients slightly combined. This helps chop up the ingredients.
- In a medium-sized mixing bowl mix avocado and vegan cream cheese until combined. Then add the black bean mixture from the food processor and mix well.
- Add most of the cilantro (save about a tbsp for garnish) to the mixture and salt to taste.
- Warm up your corn tortillas, I like to heat them in a skillet one at a time, but you can also heat them in a microwave. Either way, make sure to heat them up this makes them more pliable.
- Assemble each taquito by putting about 2 tbsp of the mixture and rolling. Place each rolled up taquito on a foiled baking sheet seem side down.
- Bake for 20 minutes.
- Move to your serving plate, sprinkle leftover cilantro on top and enjoy!