Crispy Black Bean & Sweet Potato Taquitos
Deliciously crispy oven-baked taquitos stuffed with roasted sweet potatoes and black beans, drizzled with a creamy avocado-lime sauce. High in fiber and plant-based protein, these vegetarian taquitos are quick to prepare, satisfying, and perfect for weeknight dinners, snacks, or meal prep.
Equipment
- 1 large baking sheet
- 1 Large Saucepan
- 1 Food Processor or Blender
- 1 knife and cutting board
- Measuring spoons
Ingredients
For the Sweet Potatoes:
- 1 lb orange sweet potatoes about 3 medium, peeled and cubed
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp kosher salt
For the Black Bean Filling:
- 2 tsp olive oil
- 2 cloves garlic minced
- 15 oz can black beans undrained
- 1 tsp ground cumin
- ½ tsp kosher salt
- ½ tsp dried oregano
For the Taquitos:
- 14 flour tortillas or corn tortillas
Olive oil spray
- Kosher salt for sprinkling
- For the Avocado-Lime Sauce:
- 2 small or medium avocados
- ½ cup Greek yogurt or sour cream / plant-based alternative
- Juice of 1 lime
- Kosher salt to taste
For Serving (Optional):
- Pico de gallo
Instructions
- Prepare the Oven and Sweet Potatoes: Preheat your oven to 400°F (205°C) to get it ready for roasting the sweet potatoes. While the oven warms up, peel the sweet potatoes and cut them into uniform ½-inch cubes to ensure even cooking. Spread the cubes evenly on a large baking sheet. Drizzle 1 tablespoon of olive oil over the sweet potatoes, then sprinkle ½ teaspoon of chili powder and ½ teaspoon of kosher salt. Toss everything gently using a spatula or your hands until all cubes are lightly coated with oil and seasonings.
- Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for approximately 20 minutes. Halfway through, use a spatula to turn the cubes to promote even browning. Roast until the sweet potatoes are tender when pierced with a fork and lightly golden on the edges. Remove the baking sheet from the oven, and increase the oven temperature to 425°F (220°C) to prepare for baking the taquitos later.
- Sauté the Garlic for Flavor: While the sweet potatoes are roasting, take a large saucepan and heat 2 teaspoons of olive oil over medium heat. Once the oil shimmers, add 2 minced garlic cloves. Stir the garlic continuously for about 1 minute, or until it becomes fragrant. Be careful not to burn it; burnt garlic can become bitter. This step builds the aromatic base for the black bean filling.
- Cook the Black Beans: Add the entire can of black beans, including the liquid, directly into the saucepan with the garlic. Turn the heat up slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Season the beans with 1 teaspoon ground cumin, ½ teaspoon kosher salt, and ½ teaspoon dried oregano. Stir well to evenly distribute the spices. Allow the beans to simmer for 10 minutes so that they absorb the flavors, stirring occasionally to prevent sticking.
- Combine Sweet Potatoes and Beans: After the beans have simmered, carefully fold the roasted sweet potato cubes into the black bean mixture. Stir gently just until the sweet potatoes are coated and combined with the beans. Avoid over-mixing, as you want the sweet potato cubes to remain mostly intact, providing texture and natural sweetness to the filling.
- Assemble the Taquitos: Lay a tortilla flat on a clean surface. Spoon approximately 2–3 tablespoons of the sweet potato and black bean filling along the center of the tortilla, forming a line lengthwise. Roll the tortilla tightly around the filling to form a compact taquito. Place the rolled taquito seam-side down on a greased baking sheet.Repeat this process with the remaining tortillas and filling, arranging them so they are not touching to allow for crisping.
- Prepare for Baking: Once all taquitos are rolled, lightly spray each one with olive oil, ensuring a thin, even coat. Sprinkle a pinch of kosher salt over the tops for extra flavor. This step helps the tortillas crisp up beautifully in the oven while adding a subtle seasoning.
- Bake the Taquitos: Place the baking sheet in the preheated 425°F (220°C) oven. Bake the taquitos for 15–17 minutes, or until the tortillas are golden brown and crispy. You can rotate the baking sheet halfway through cooking to ensure even browning. The taquitos should be firm to the touch and have a lightly crunchy exterior while keeping the filling soft and flavorful inside.
- Prepare the Avocado-Lime Sauce: While the taquitos bake, make the creamy avocado-lime sauce. In a food processor or blender, combine 2 ripe avocados, ½ cup Greek yogurt (or your preferred alternative), the juice of 1 lime, and a pinch of kosher salt. Blend until smooth and creamy. Taste and adjust seasoning if needed, adding more lime juice or salt to suit your preference. This sauce will add a fresh, tangy contrast to the warm, hearty taquitos.
- Serve and Garnish: Remove the taquitos from the oven carefully, using a spatula to transfer them to a serving platter. Drizzle the avocado-lime sauce generously over the top, or serve it on the side as a dip. Optionally, garnish with pico de gallo or fresh herbs for added color and flavor. Serve immediately for the crispiest texture, or store leftover taquitos in an airtight container for later enjoyment.
- Storage and Reheating Tip: If you have leftovers, allow the taquitos to cool completely. Store them in a zip-top bag or airtight container in the freezer for up to 3 months. To reheat, bake at 300°F (150°C) for 5–10 minutes until warmed through and crispy again. This method preserves their texture and flavor, making them excellent for meal prep or quick snacks.
Notes
- Use firm, evenly-sized sweet potatoes to ensure uniform roasting.
- Corn tortillas can be used for a gluten-free version, though they may be slightly more delicate to roll.
- Don’t overfill the tortillas; 2–3 tablespoons of filling keeps the taquitos from bursting while baking.
- Olive oil spray helps create a crispy texture without adding excess fat.
- The avocado-lime sauce can be made ahead and stored in an airtight container for up to 24 hours.
