Air Fryer Avocado and Black Bean Taquitos

These crispy air-fried taquitos offer a nutrient-dense, high-fiber meal packed with healthy fats from avocado and lean protein from Greek yogurt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 ripe avocado, halved, pitted, and mashed · 179 kcal in the whole recipe
• 1/2 cup canned low-sodium black beans, rinsed · 214 kcal in the whole recipe
• 1/2 tablespoon ground cumin · 10 kcal in the whole recipe
• 1 teaspoon garlic powder · 9 kcal in the whole recipe
• 1/2 teaspoon salt
• 10 (6-inch) corn tortillas · 389 kcal in the whole recipe
• 1 cup cherry tomatoes, chopped · 25 kcal in the whole recipe
• 1/2 cup bell peppers, seeded and diced · 11 kcal in the whole recipe
• 1 tablespoon fresh jalapeño, seeded and minced · 10 kcal in the whole recipe
• 1 tablespoon onion, minced · 4 kcal in the whole recipe
• 1 tablespoon fresh lime juice · 4 kcal in the whole recipe
• 2 tablespoons fresh cilantro leaves, chopped · 0 kcal in the whole recipe
• 1/2 cup plain non-fat Greek yogurt · 49 kcal in the whole recipe

Method

1. In a medium bowl, mash the avocado and rinsed black beans together with a fork. Stir in the cumin, garlic powder, and salt until well combined.

   

2. Spread about 2 tablespoons of the mixture onto each corn tortilla, roll them up tightly, and place them seam-side down in the air fryer basket.

   

3. Air fry at 400°F (200°C) for 5 minutes, then carefully flip the taquitos and air fry for another 3 to 5 minutes until golden brown and crispy.

   

4. While the taquitos are cooking, combine the chopped cherry tomatoes, bell peppers, jalapeño, onion, cilantro, and lime juice in a small bowl to make a fresh pico de gallo.

   

5. Serve the warm, crispy taquitos topped with the fresh pico de gallo and a dollop of non-fat Greek yogurt.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.