Baked Sweet Potato & Black Bean Taquitos
Author - Alyssa Rimmer
These healthy Sweet Potato & Black Bean Taquitos are baked to crispy perfection and make for the ultimate vegetarian dinner. Simple, easy, vegan and delicious!
These vegetarian taquitos are giving me life these days. During a week while I’ve been jam-packed and gearing up for my trip to Seattle, I needed something that was quick, healthy and tasty.
And they’ve got all my favorites wrapped up into a little roll of Mexican-inspired goodness. Crispy tortillas. Perfectly cooked sweet potatoes. Soft black beans. And all the spices. Plus, you can freeze them and heat them up for a quick lunch or dinner.
They’re pretty much my ultimate meal.
Sweet Potato & Black Bean Filling
First things first, we need to talk about the filling. Most recipes for taquitos use some form of ground or shredded meat and lots of cheese. We’re not doing either, but I still wanted to make sure they were substantial and satisfying.
So we’re coming sweet potatoes and black beans (because they're the best combo ever!) and cooking them with classic spices like chili powder, cumin and paprika.
To make the filling, you simply steam your sweet potatoes until they’re tender, remove half of them (more on that in a sec), then add in your other ingredients and heat it all through. It’s so good that you should probably make a double batch of filling and save the extras for salads 🙂
How to make Vegetarian Taquitos
The benefit of using cheese inside your taquitos is that it helps your filling ingredients have something to stick to. As the taquitos cook, the cheese melts and holds everything in place.
Since we’re going dairy-free with this recipe, we needed something else to keep our filling in place.
My solution? Mashing some of the sweet potatoes and spreading that down as a thin layer first, and then adding your filling on top of that. It worked perfectly! No floppy tortillas, no oozy cheese, and no spilled fillings.
The Spicy Avocado Dipping Sauce
I wanted to give you something yummy to serve your taquitos with, so I decided to whip up a spicy avocado dipping sauce.
We’re making it in our blender by adding in some ripe avocado, tahini, lime juice, jalapeño for the spiciness, and cilantro for flavor and blending it up with water. I wasn’t quite sure what to expect, but holy moly this sauce rocks!
It’s tangy, it’s creamy, it’s spicy and it pairs so well with the taquitos!
Since the taquitos are somewhat sweet from the sweet potatoes, the creamy, coolness from the dipping sauce totally balances everything out. We have sweet, savory, spicy and salt all in one!
And the best part of all? These are totally freezer-friendly!
They make a great afternoon snack for kiddos, a quick lunch for work, a fun movie night snack, or even an easy dinner. You just freeze them whole and reheat them in the oven at 300ºF for about 15 minutes and you’re good to go.
Baked Sweet Potato & Black Bean Taquitos
for the tacos:
- 3 cups diced sweet potato about 1 medium
- 1 tablespoon olive oil
- 1/4 cup water
- 1/2 cup red onion diced
- 1 15 oz can black beans, drained & rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 8 - 10 corn/almond flour tortillas or your choice
for the dipping sauce:
- 1/2 of an avocado
- 1 tablespoon tahini
- Juice of 1 lime
- 1 jalapeno optional
- 1/2 cup cilantro
- Pinch of sea salt
- Water as needed to blend
Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and set aside.
In a large skillet, add the sweet potato and oil. Saute over medium heat for 1 - 2 minutes, then add water. Cover the pan and allow sweet potatoes to steam until softened about 10 minutes.
Transfer the sweet to a bowl and return the pan to the heat. Add onion and cook until softened, about 5 minutes. Once softened, add black beans, half of the sweet potatoes, spices and salt and saute until beans are warm, about 3 minutes. Remove from heat.
Mash the remaining sweet potatoes and assemble the taquitos.
Place a tortilla on a flat surface. Spread 1 tablespoon of mashed sweet potato on a third of the tortilla. Place 2 - 3 tablespoons of the filling on top of the sweet potato and roll tortilla tightly around the filling to form a small tube. Place tortilla seam side down on the baking sheet and repeat until all tortillas have been filled.
Place taquitos in the oven and bake for 25 - 30 minutes until the tortillas are nice and crispy. You may want to flip them over halfway through to avoid burning (depending on your tortillas).
While taquitos are cooking, prepare the sauce. Add all the ingredients into a blender, starting with 1/4 cup of water. Blend on high until smooth, adding more water as needed to thin.
When ready to serve, plate the taquitos with the dipping sauce and enjoy!