Corn & Black Bean Taquitos with Creamy Avocado Dip

This conversation is sponsored by Silk. The opinions and text are all mine.

It’s my favorite time of year, fall and football season! And I’m so behind on getting game day recipes up, but I’ve got a great one for you today!

When it comes to eating meat, I could often take it or leave it to be honest. My husband would beg to differ though. He’s totally a meat-and-potatoes kind of dude. But at least once a week, I try to go meat-free. It just makes me feel better, lighter, and healthier. You guys may have already seen the phrase “Meatless Mondays” going around the interwebz for some time now. It’s easy to adopt going meat-free just one day a week and why not Mondays? My friends at Silk are encouraging people to take their #MeatlessMondayNight challenge to sideline meat during Monday Night Football games this season! I’ve got a recipe that is perfect to munch on while watching Monday Night Football AND that is also meat-free and dairy-free!

First, I made some suppppper simple corn and black bean taquitos. These puppies are stuffed with sauteed black beans and corn that are seasoned with homemade taco seasoning and then rolled and baked in corn tortillas until they are nice and crispy! No frying required here either, folks! I then wanted to create a dip that was kind of like a guacamole, but smoother and this creamy avocado dip totally fits the bill!

I used Silk’s Soymilk for this dip and it was just perfect. It helped give the dip a smooth and creamy texture that was perfect for dipping the taquitos into! I absolutely love the flavor combos in this appetizer and it’s the perfect dish to make to enjoy while watching the big game! Meat-eaters won’t even miss the meat in this dish with the flavorful corn and black bean filling and the addicting avocado dip.

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Yield: about 12 taquitos

Corn & Black Bean Taquitos with Creamy Avocado Dip

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Corn & Black Bean Taquitos with Creamy Avocado Dip - A meat-free and dairy-free recipe that's perfect for game day!

Ingredients

For the creamy avocado dip:

• 1 large ripe avocado, halved and seed removed
• 1/2 cup Silk Original Soymilk
• 1 lime, juiced
• 1 teaspoon adobo seasoning

For the taquitos:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 1 1/2 cups black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 tablespoon taco seasoning (packaged or homemade)
• 2 tablespoons water
• 1 1/2 tablespoons jalapeno pepper, seeded and finely diced
• 8-10 corn tortillas
• cooking spray

Instructions

1. To make the avocado dip, add the avocado, soymilk, lime juice, and adobo seasoning to a food processor or blender. Blend until smooth and creamy, about 3 minutes. Feel free to add more soymilk if you prefer a thinner dip. Set aside.
2. For the taquitos, preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
3. Heat the olive oil in a fry pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the black beans and corn to the pan. In a small bowl, stir together the taco seasoning and water. Pour over the black bean mixture and stir until well-coated. Stir in the jalapeno. Remove the mixture from the heat.
4. Warm the tortillas in the microwave covered in a damp paper towel for about 30 seconds. Take about 2 tablespoons of the black bean mixture and place down the middle of a tortilla. Roll the tortilla up nice and tight and place seam-side down on the cookie sheet. Repeat with remaining tortillas. Spray each one with cooking spray. Bake for about 10 minutes, then flip and continue baking until lightly golden, about 5-10 minutes. Serve the creamy avocado dip.

Nutrition Information:

Yield:

12

Serving Size:

1 taquito plus 1 tablespoon dip
Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 149mgCarbohydrates: 19gFiber: 5gSugar: 1gProtein: 4g

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