Chipotle Oven Taquitos
Prep: 35 minutes
Bake: 15 minutes • Makes: 4 (3 taquito) servings
1 large Avocado from Mexico, peeled, pitted and chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1 can (15.5 ounces) Weis Quality Garbanzo Beans, drained and rinsed
2 tablespoons Weis Quality Extra Virgin Olive Oil
2 teaspoons chipotle powder
12 (6-inch) yellow corn tortillas
1/3 cup Weis Quality Plain Nonfat Greek Yogurt
1/3cup quartered cherry tomatoes
2 tablespoons finely chopped red onion
3 tablespoons Weis Quality Chopped Jalapeños for garnish (optional)
1.Preheat oven to 425°; spray rimmed baking sheet with cooking spray. In small bowl, mash avocado, 1 tablespoon cilantro, lime juice and 1/8 teaspoon salt with a fork. Makes about 1-1/4 cups.
2.In medium bowl, toss garbanzo beans, 1/2 tablespoon oil, chipotle powder and remaining 1/8 teaspoon salt.
3.In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until lightly browned, turning once; transfer to plate and cover to keep warm.
4.Leaving a 1/2-inch border, spread tortillas with avocado mixture and top with garbanzo bean mixture; tightly roll up. Place taquitos, seam side down, on prepared pan; brush with remaining 1½ tablespoons oil. Bake taquitos 15 minutes or until crisp.
5.Serve taquitos topped with yogurt, tomatoes, onion and remaining 1 tablespoon cilantro; garnish with jalapeños, if desired.
Approximate nutritional values per serving:
430 Calories, 19g Fat (3g Saturated), 1mg Cholesterol,
479mg Sodium, 56g Carbohydrates, 14g Fiber, 6g Sugars, 12g Protein