Black Bean Taquito with Mashed Avocado
1 red onion, finely diced
1 handful of coriander, chopped
3 limes, cut into halves
8 whole wheat tortillas
2 cups cooked black beans
2 corn cobs, kernels cut off
2 tsp of cumin powder
2 tsp of coriander powder
1 tsp of paprika
1 handful fresh coriander,
2 handfuls of lettuce, shredded
4 tomatoes, diced
2 avocados, mashed
salt and pepper to taste
Heat an oven to 200°C/440°F
Mash two cups of cooked black beans with a potato masher. In a bowl, combine the diced red onion, chopped coriander, the corn kernels, mashed red kidney beans, cumin and coriander powders, paprika, the juice of one lime. Add salt and pepper, mix well and set aside.
Take a whole wheat tortilla and spread an eighth of the bean mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the tortilla so that it doesn’t unroll while cooking.
Place all the prepared tortillas seam side down on a baking tray lined with baking paper. Place in the preheated oven and bake for 15 minutes, until crisp. Meanwhile shred two handfuls of lettuce. In a small bowl mash two avocados and add the juice of half a lime and season with salt and pepper to taste.
Remove the tortillas from the oven. Remove the toothpicks from the tortillas. Place the shredded lettuce and tomato on a serving platter or large serving board. Place the cooked tortillas on top of the lettuce. Sprinkle with some corian leaves. Serve with mashed avocado in a small side bowl along with four lime wedges.
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