Preparation

• 1.

  In a mixing bowl, mash the ripe avocados until smooth.

• 2.

  Add the black beans, cheese, cilantro, lime juice, cumin, chili powder, garlic powder, salt, and pepper to the bowl. Mix until well combined.

• 3.

  Heat a non-stick skillet over medium heat and lightly toast each corn tortilla for about 10-15 seconds on each side until pliable.

• 4.

  Take one tortilla at a time, spoon about 2 tablespoons of the avocado-black bean mixture in the center, then roll it tightly to form a taquito. Secure with a toothpick if needed.

• 5.

  In a large frying pan, heat about an inch of vegetable oil over medium-high heat.

• 6.

  Once hot, fry the taquitos in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.

• 7.

  Remove taquitos from oil and drain on paper towels to remove excess oil.

• 8.

  Serve hot with sour cream and salsa on the side.