3 Tablespoons oil, divided (canola oil or avocado oil)
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon chili powder
1 cup yellow onion, cut into a small dice (about 1 cup)
1 cup black beans, drained
1 cup canned or frozen corn
juice from one lime, divided
15 corn tortillas
1 medium avocado
Pinch of salt
Chopped fresh cilantro, for topping
Prep Time: 10min | Cook Time: 35min
Preheat oven to 350°F.
Preheat a large skillet on the stove over medium heat. In a bowl, mix together red potatoes, two tablespoons of the oil, garlic powder, salt, cumin, paprika, and chili powder. Add potato mixture to the hot skillet. Cook for 10-15 minutes, until potatoes are just tender.
Add yellow onion to the skillet, cook an additional 3-5 minutes until onions are translucent. Add the beans and the corn to the skillet. Add the juice from half of the lime to the skillet mixture. Mix to combine. Remove from heat.
Take about 15 corn tortillas and place them on the baking sheet lined with parchment paper. It’s okay if they overlap a bit for now. Place them in the oven for about 3-5 minutes, until they warm and soften up a bit. This will make it so that we can roll the tortillas without them cracking.
Remove the tortillas from the oven. Spoon about ⅓-1/4 cup of the potato filling into the center of each tortilla and roll them up. Place each tortilla seam side down on the baking sheet. Repeat with the remaining tortillas until all of the filling is used.
With the remaining 1 tablespoon of reserved oil, brush the tops of the taquitos with the oil.
Bake at 350°F for 15-20 minutes, until the tortilla shells are a light golden brown and crispy.
To make the avocado mash, add the avocado, juice from the other half of the lime, and a pinch of salt to a bowl. Mash with a fork. Top the taquitos with the avocado mash and sprinkle with fresh cilantro. Serve warm.
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