ps. you know what happened on this very day 5 years ago
eek, i can’t believe it’s been 5 years…
it’s no secret we like mexican food here. it’s like our default setting. we almost always have what we need around to do it…
and i was realizing as we made these last night, that we have done a lot with avocado these days…
probably because we are all OBSESSED with avocado
including my little baby food masher… which is great, cause feeding babies avocado is as joyous to me as feeding ice cream to babies is for my dad… {seriously dad, ice cream is NOT a food group. but never quit trying to pull one over me. it’s one of my favorite things ever…}
and because we live in california and it’s avocado season,  they are everywhere, cheap, and always ripe. it’s honestly hard to find a bad one… unless you really really suck at picking avocado… then…sorry about that…

we saw this recipe and i threw it together right away.

they were super easy and perfect. i will definitely make these again.
and they are easily vegetarian-ized if you wanted to leave the chicken out…

but, yet again, we used a rotisserie to make it go fast. but feel free to grill up your chicken to make em even naughtier.

chicken & black bean flautas

1 chicken breast, grilled
1/2 cup chopped red onion
1/4 cup chopped cilantro
juice of 1 large lime
1 (16-ounce) can black beans
2-3 tbs hot sauce {tapatío is the best for this}
16 white corn tortillas,
vegetable or canola oil for pan frying
avocado dipping sauce (see recipe below)

combine red onion, cilatntro, and lime juice in a small bowl and set aside. put black beans and hot sauce in a small sauce pan on med-hi heat and warm through. mash them a little and stir them a little as you go. add a little oil to prevent burning, then remove from heat and set aside. using warmed corn tortillas, place a small amount of chicken, beans, and the red onion mixture and roll them up. hold together with a toothpick like a pin. heat oil in a large skillet and quickly fry on each side.

avocado dipping sauce

2 ripe avocados
1/4 cup chopped red onion
juice of 1 lime
1/4 cup chopped cilantro
1 jalapeno, chopped (for a less spicy version remove the seeds and ribs)
1 clove garlic
2 tablespoons water

blend all ingredients in a blender. chill until time to serve.

adapted from oh my veggies