chipotle black bean jalapeño popper taquitos
Smothered in avocado ranch because every good taquito deserves a banging sauce
Ingredients
- 1 can black beans, drained and rinsed
- 1 tbsp smoked paprika
- 2 tsp Chipotle chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- 2 jalapeños, deseeded and diced
- 2 green onions, diced
- 1/4 cup cilantro, chopped
- 4 oz cream cheese, very soft
- 1 1/2 cups shredded cheddar cheese
- 16-20 corn of flour tortillas
avocado ranch
- 1/2 cup mayonnaise (I used a vegan variety)
- 1/2 cup plain whole milk Greek yogurt
- 3-4 tbsp milk of choice
- 1/3 cup cilantro
- 2 tbsp lime juice
- 1 jalapeno, deseeded
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, fold together the black beans, smoked paprika, chipotle chili powder, cumin, oregano, garlic powder, jalapeños, green onions, cilantro, cream cheese, cheddar cheese, and a pinch of salt and pepper. Combine until evenly distributed.
- Microwave the tortillas under a damp paper towel for 20-30 seconds until pliable. Lay a tortilla on a flat surface and rub both sides with a bit of olive oil. Spoon 2 tablespoons of filling into the center. Roll the tortilla and place seam side down on the baking sheet. Repeat with the remaining tortillas and filling. If any of the filling pops out, stuff it back in. Show it who's boss.
- Bake for 8-10 minutes on one side. Flip the tortillas and rotate the pans, then bake an additional 8-10 minutes until golden and crispy all over.
- To make the ranch, combine all ingredients in a food processor and whip until smooth and creamy. If the dressing is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Serve taquitos immediately with ranch, limes, extra cilantro, and sliced avocado, as desired.
Notes
*To store: Taquitos lose much of their crisp when saved, so I'd eat them within 2 days. To reheat, bake at 350 for 8-10 minutes on a baking sheet.
*Vegan mayonnaise: I use Trader Joes' vegan mayo. I find real mayonnaise gross, but if you prefer that, have at it. You can also sub all Greek yogurt if you'd like.