Why You’ll Love This Recipe
These taquitos are a great combination of sweet and savory flavors with a hint of spice. The sweet potatoes add a creamy texture, while the black beans and cheese provide a hearty filling. Plus, they’re versatile – you can enjoy them fresh or frozen for a quick and healthy meal at any time. Whether served with guacamole, salsa, or a dollop of sour cream, they’re sure to be a hit!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- medium sweet potatoes, peeled and cut into 1-inch cubes
- chopped red onion
- black beans (canned, rinsed, and well drained)
- salsa
- chili powder
- cumin
- garlic powder
- salt
- grated colby jack cheese
- whole grain tortillas (6- or 7-inch)
- olive oil or olive oil cooking spray
- kosher salt
For serving:
- guacamole, salsa, plain Greek yogurt, or sour cream
directions
- Preheat oven: Set the oven to 375°F.
- Cook the sweet potatoes: Place the sweet potatoes in a steamer basket over a pot of boiling water. Cover and steam for about 12 minutes, or until soft. Once done, remove the lid and let the sweet potatoes cool slightly.
- Prepare the filling: In a large bowl, combine the chopped onion, black beans, salsa, chili powder, cumin, garlic powder, salt, and grated cheese. Stir to combine.
- Mash the sweet potatoes: Add the cooked sweet potatoes to the bowl with the other ingredients. Gently mash the sweet potatoes with a fork, then stir them into the black bean mixture until well combined.
- Assemble the taquitos: Spoon about 1/3 cup of the filling mixture across the lower third of each tortilla and roll them up tightly.
- Bake or prep for later:
- For immediate baking: Place the rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush each taquito with olive oil (or spray with cooking spray) and sprinkle with kosher salt.
- For refrigeration: Refrigerate the assembled taquitos for up to 1 day and then bake as directed.
- For freezing: Lay the taquitos in a single layer on a baking dish. Place them in the freezer for 1-2 hours until frozen through, then transfer to a zip-top plastic bag. Store in the freezer for up to 3 months.
- Bake the taquitos: Bake for about 15 minutes, or until golden brown and crispy. If baking from frozen, add a few extra minutes to the bake time as needed to heat them through.
Servings and timing
Servings: 16 taquitos
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Variations
- Spicy Kick: Add some diced jalapeños to the filling or drizzle with hot sauce for extra heat.
- Cheese Swap: Use a different cheese like cheddar, Monterey Jack, or a Mexican blend for a twist.
- Vegan Option: Skip the cheese or substitute with a plant-based cheese for a dairy-free version.
- Additional Veggies: Add sautéed bell peppers or zucchini to the filling for added flavor and nutrition.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the taquitos in the oven at 375°F for about 10 minutes or until heated through. Frozen taquitos can be baked directly from the freezer, following the same baking instructions, with a few extra minutes added to the time.
FAQs
Can I use corn tortillas instead of whole grain?
Yes, corn tortillas can be used in place of whole grain tortillas if you prefer, but they may be more fragile when rolled.
How do I make sure the taquitos stay crispy?
Make sure to lightly brush the taquitos with oil or spray them with cooking spray before baking to achieve a crispy texture. Don’t overcrowd the baking sheet.
Can I make these taquitos ahead of time?
Yes, you can prepare the taquitos in advance and refrigerate them for up to 1 day before baking. You can also freeze them for longer storage.
Can I bake frozen taquitos directly from the freezer?
Yes, frozen taquitos can be baked directly from the freezer. Just add a few extra minutes to the cooking time.
How do I make these taquitos gluten-free?
Use gluten-free tortillas to make this dish gluten-free.
What should I serve with these taquitos?
Serve with your favorite dipping sauces like guacamole, salsa, or Greek yogurt, or pair with a side salad or roasted veggies.
Conclusion
These Sweet Potato Black Bean Taquitos are a perfect, healthy dinner option that’s easy to make and full of flavor. Whether you make them fresh or freeze them for later, they’re a great addition to your meal prep routine. With crispy tortillas, a savory filling, and delicious dipping sauces, this dish will satisfy both your taste buds and your hunger!
Sweet Potato Black Bean Taquitos
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 taquitos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Sweet Potato Black Bean Taquitos are a crispy, flavorful, and healthy meal made with tender sweet potatoes, black beans, and spices, all wrapped in a tortilla and baked to perfection. Perfect for meal prep, these taquitos are both vegan and gluten-free.
Ingredients
medium sweet potatoes, peeled and cut into 1-inch cubes
chopped red onion
black beans (canned, rinsed, and well drained)
salsa
chili powder
cumin
garlic powder
salt
grated colby jack cheese
whole grain tortillas (6- or 7-inch)
olive oil or olive oil cooking spray
kosher salt
For serving: guacamole, salsa, plain Greek yogurt, or sour cream
Instructions
- Preheat the oven to 375°F.
- Place the sweet potatoes in a steamer basket over a pot of boiling water. Cover and steam for about 12 minutes, or until soft. Let the sweet potatoes cool slightly.
- In a large bowl, combine the chopped onion, black beans, salsa, chili powder, cumin, garlic powder, salt, and grated cheese. Stir to combine.
- Add the cooked sweet potatoes to the bowl with the other ingredients. Gently mash the sweet potatoes with a fork, then stir them into the black bean mixture until well combined.
- Spoon about 1/3 cup of the filling mixture across the lower third of each tortilla and roll them up tightly.
- For immediate baking: Place the rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush each taquito with olive oil (or spray with cooking spray) and sprinkle with kosher salt.
- For refrigeration: Refrigerate the assembled taquitos for up to 1 day and then bake as directed.
- For freezing: Lay the taquitos in a single layer on a baking dish. Place them in the freezer for 1-2 hours until frozen through, then transfer to a zip-top plastic bag. Store in the freezer for up to 3 months.
- Bake for about 15 minutes, or until golden brown and crispy. If baking from frozen, add a few extra minutes to the bake time as needed to heat them through.
Notes
Add some diced jalapeños to the filling or drizzle with hot sauce for extra heat.
For a twist, try using different cheese like cheddar, Monterey Jack, or a Mexican blend.
For a vegan version, skip the cheese or substitute with a plant-based cheese.
Add sautéed bell peppers or zucchini for extra flavor and nutrition.
Nutrition
- Serving Size: 1 taquito
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
