Zesty Vegan Avocado Taquitos

Ingredients:

• 12 small corn tortillas
• 2 ripe avocados, peeled and pitted
• 1 cup of canned black beans, rinsed and drained
• 1/2 cup of corn kernels, fresh or frozen and thawed
• 1 teaspoon of cumin powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro
• 1 cup of vegan cheese shreds (optional)
• 2 tablespoons of olive oil
• Lime wedges for serving
• Your favorite salsa for dipping

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. In a bowl, mash the avocados and mix in black beans, corn, cumin, garlic powder, chili powder, and chopped cilantro. Add salt and pepper to taste. Stir in vegan cheese shreds if using.
3. Warm the corn tortillas in the microwave for 20-30 seconds between damp paper towels to make them pliable.
4. Place approximately 2 tablespoons of the avocado mixture on the edge of each tortilla, roll it tightly, and place seam side down on the prepared baking sheet.
5. Brush each taquito with a little olive oil and bake for 20-25 minutes or until the tortillas are crispy and golden.
6. Serve hot with lime wedges and your favorite salsa for dipping.

Notes:

• If you want extra crispy taquitos, you can fry them in a pan with a bit more oil over medium heat, turning until they are crispy all around.
• Feel free to customize the filling with additional veggies, such as diced bell peppers or onions.