Filling

NutritionSortLoading...
Loading...

1 pound ground beef

½ medium yellow onion, finely diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon dried oregano

¾ teaspoon kosher salt

1 cup drained and rinsed black beans

½ cup corn

1 can diced green chiles, 4 ounces

1½ cups shredded Mexican-blend cheese

12 small flour or corn tortillas

Avocado-oil spray

Select allAdd

Avocado-lime crema

SortLoading...
Loading...

1 ripe avocado

½ cup plain Greek yogurt

Juice of 1 lime

Small handful cilantro

¼ teaspoon kosher salt

Water as needed

Select allAdd

Instructions

1. Heat a large skillet over medium-high heat. Brown the beef and onion for 6-8 minutes, breaking up the meat. Drain excess grease if necessary.

2. Add the garlic, chili powder, cumin, paprika, oregano and salt. Cook for 30 seconds.

3. Stir in the black beans, corn and green chiles. Cook until the mixture is hot and relatively dry.

4. Remove from the heat and cool for 10 minutes before stirring in the cheese.

5. Warm the tortillas until pliable. Corn tortillas may need 20-30 seconds in the microwave beneath a damp paper towel.

6. Place approximately ⅓ cup filling along one edge of each tortilla. Roll tightly and place seam-side down.

7. Spray the taquitos with avocado oil.

Air fryer: Cook at 400°F for 7–9 minutes.

Oven: Bake at 425°F for 14–18 minutes, flipping once.

For the crema, blend all the ingredients until smooth, adding enough water to create a drizzleable consistency.

To freeze: Freeze the assembled, uncooked taquitos on a sheet pan, then transfer them to a freezer bag. Cook directly from frozen, adding several minutes.