These Avocado Corn and Black Bean Taquitos are a great addition to your favorite Mexican dishes or your next appetizer tray!
Happy Cinco de Mayo! Today is definitely one of my favorite food holidays. One of the reasons we love traveling to Mexico is the cuisine and it has been way too long since I’ve gotten some real authentic Mexican food. You know – the ooey gooey kind where you know it’s the perfect amount of cheese and filling/topping and you’re just super satisfied (and carb-filled) after?
My love for corn tortillas has increased ten fold over the years because of our travels. And one of my favorite things to make with corn tortillas are taquitos. A) They’re delicious. B) I hate the ones that you can buy in the store because the fillings suck or they’re spicy.
Combine all of the ingredients excluding the tortillas.
Spoon 2 Tbsp of the mixture into the middle of a corn tortilla and roll up. Use a toothpick to keep it tight.
Set it in the oil to fry with the seam down until all sides are golden brown.
Repeat with the rest of the tortillas.
If these aren’t the perfect way to celebrate Cinco de Mayo, I don’t know what is. I’m pretty sure these will be enjoyed, devoured and served with this raspberry lemon mocktail I shared yesterday in our household. And of course some chips and salsa. But who am I kidding – every day is chips and salsa day!
But today is also Maker’s Mix-Up!
This week’s theme is: Cinco de Mayo! We want to see all of your fiesta related projects and recipes in this week’s link-up!