Avocado Hummus Taquitos
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
7.06 oz
Avocado
7.06 oz
Chickpeas
2 tbsp
lime juice
2 cloves
garlic
1 tsp
cumin
1 tsp
salt
0.5 tsp
black pepper
10 pieces
corn tortillas
2 tbsp
olive oil
Directions
Step 1
In a food processor, combine the avocado, chickpeas, lime juice, garlic, cumin, salt, and black pepper. Process until smooth and creamy.
Step 2
Preheat the oven to 425°F (220°C).
Step 3
Warm the corn tortillas in the microwave for 30 seconds to make them more pliable.
Step 4
Spread a spoonful of the avocado hummus mixture onto each tortilla, leaving a small border around the edges.
Step 5
Roll up the tortillas tightly and place them seam-side down on a baking sheet lined with parchment paper.
Step 6
Brush the taquitos with olive oil.
Step 7
Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
Step 8
Serve the avocado hummus taquitos with your favorite dipping sauce.
Nutrition Facts
Fat:
9 g
(81
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.177 IU | 0.02% |
| Monounsaturated Fat | 0.1062 g | 0% |
| Saturated Fat | 0.0177 g | 0.02% |
| Fat | 0.1593 g | 0.11% |
| Carbohydrates | 0.2655 g | 0.05% |
| Sodium | 3.54 mg | 0.71% |
| Fibers | 0.0885 g | 0.23% |
| Sugars | 0.0177 g | 0% |
| Protein | 0.0708 g | 0.08% |
| Vitamin C | 0.2655 mg | 0.3% |
| Calcium | 0.0354 mg | 0.01% |
| Iron | 0.1062 mg | 0.02% |
| Potassium | 6.195 mg | 1.24% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0354 mg | 0.24% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.0354 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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