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
