Anyway, what really made this dish was the avocado sauce. It was absolutely delicious. Avocado gets mixed with chopped tomatoes, red onion, sour cream, and lime juice. Sounds simple enough, and it is, but the flavors are so amazing and complex! It's creamy and tangy and I could probably drink it. I didn't, but it was tempting. Anyway, you smear some (lots) of this sauce into a pita pocket, toss in a falafel patty, and you're good to go. The recipe says to add more red onion - no thank you - or microgreens (whatever that means), but I didn't use either. Mom, Kenzie and I ate them and we all thought they were good. Mom even had a second sandwich and asked how she could heat the leftovers up tomorrow! Score. To be honest I am not sure how to heat them up, but I am sure she will figure something out.
In the end, I think I am a traditionalist and love my traditional falafel better (I am such a good little Armenian girlfriend), but this was deliciously wonderful in its own Latin way!
pinto beans falafel with avocado
Creamy Chicken TaquitosAdapted from Annie's Eats (www.annies-eats.com), adapted from Pennies on a Platter and Our Best Bites
Yield: about 12 taquitos
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc.)
1 can beans (you can use black, kidney, pinto, whatever)
10-12 6-inch flour tortillas
1) Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
2) In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, garlic, cilantro, green onions, chicken, beans, and shredded cheese. Mix thoroughly until well combined.
3) Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.
4) Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
5) Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired .