Avocado Hummus Taquitos

Avocado hummus taquitos are flour tortillas with hummus, cut avocado, and pulverized cheddar collapsed up into barrels; and arranged until crunchy.

Avocado hummus taquitos are tortillas with hummus, cut avocado, and annihilated cheddar collapsed into little barrels; and warmed until crunchy.

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For basic moving, spoon the hummus onto the tortilla around an inch a long way from one of the edges. Spread the hummus into a 1 inch wide strip totally. By then, top with the cut avocado and decimated cheddar. Start at the edge closest to the filling and roll the tortilla around the filling as immovably as possible without tearing the tortilla.

Recognize the taquitos on a getting ready sheet with the wrinkle side down. Brush them with olive oil. By then, heat them until they're splendid dim hued and new.

As I arranged these, a part of the avocado removes began to slide of the terminations of the taquitos. If this happens, when the taquitos leave the grill, use tongs to grip the taquito and use the back of a spoon to drive the avocado back in. By then, let the taquitos cool for 5 to 10 minutes. By at that point, the avocados will stay set up.

Ingredients :

• 2 medium avocados
• 8 small flour tortillas
• 1 cup plain hummus
• 1/2 cup shredded pepper jack cheese Mexican blend would also be good
• 2 tsp. olive oil

Instructions :

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray or line with parchment paper.
2. Cut the avocados in half and remove the seeds. Use a large spoon to scoop the avocado out of it’s skin. Slice them into 24 thin pieces (each avocado half gets cut into 6 pieces).
3. Warm the tortillas in a microwave for about 10 seconds to make them more pliable, if needed.
4. Spoon about 2 tablespoons of the hummus onto one of the tortillas about 1 inch from one of the edges. Spread the hummus into a 1 inch wide strip. Lay 3 avocado slices on top of the hummus. Sprinkle 1 tablespoon of cheese on top of the avocado. Tightly roll the tortilla around the filling, starting at the edge closest to the filling. Place the taquito on the baking sheet, seam side down. Repeat with the remaining ingredients, making a total of eight taquitos.
5. Brush the tops of the taquitos with the olive oil.
6. Bake for 14 to 16 minutes, until the taquitos are golden brown and crisp.
7. If some of the avocados have started to slide out of the taquitos, use the back of a spoon to push them back in. Let the taquitos rest for 5 to 10 minutes before serving.