Description

These Crispy Sweet Potato Black Bean Taquitos are a delicious vegetarian option bursting with flavor. Enjoy a delightful combination of creamy roasted sweet potatoes and perfectly seasoned black beans wrapped in a crispy tortilla.

Ingredients

Scale

2 large sweet potatoes
1 can black beans, rinsed and drained
6-inch corn tortillas
1 cup shredded Monterey Jack cheese or Mexican blend cheese
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Fresh lime juice to taste
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, then place them directly on an oven rack or a baking sheet. Roast for 45-60 minutes, or until they are fork-tender and slightly caramelized. Once cool enough to handle, scoop out the flesh into a large mixing bowl. Mash them well with a fork or potato masher until smooth, leaving a few small lumps for texture if you prefer.
While your sweet potatoes are roasting, heat a tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sauté for about 30 seconds, stirring constantly, to toast the spices and release their aroma. Add the rinsed black beans to the pan. Cook for 2-3 minutes, stirring to combine them with the spices. Transfer about half of the black bean mixture to the bowl with the mashed sweet potatoes. Mash the beans lightly with the sweet potatoes, then stir in the remaining whole black beans and the fresh lime juice. Season with salt and pepper to taste.
Warm the tortillas using one of the following methods: Microwave: Stack 5-6 tortillas, wrap them in a damp paper towel, and microwave for 30-45 seconds until warm and pliable. Oven: Wrap a stack of tortillas in foil and warm them in the preheated oven for 10-15 minutes. Stovetop: Quickly heat each tortilla in a dry skillet over medium-high heat for about 15-20 seconds per side until softened. Keep them covered to retain warmth and moisture while you assemble.
Lay a warm tortilla flat. Spoon about 2 tablespoons of the sweet potato black bean filling in a line slightly off-center on the tortilla. Sprinkle about 1 tablespoon of shredded cheese over the filling, if using. Tightly roll the tortilla from the filled edge all the way to the other side. Place the rolled taquito seam-side down on a prepared baking sheet. Repeat with the remaining tortillas and filling.
For Baking: Preheat your oven to 400°F (200°C). Lightly brush the tops and sides of the rolled taquitos with olive oil. Bake for 20-25 minutes, or until deeply golden brown and crispy. Flip them halfway through for even browning. For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly brush the taquitos with olive oil. Place them in a single layer in the air fryer basket, ensuring they don't touch. Air fry for 10-15 minutes, flipping halfway, until golden brown and crispy.
Once cooked, immediately transfer your crispy Sweet Potato Black Bean Taquitos to a serving platter. Garnish with fresh cilantro and serve with your favorite toppings like salsa, guacamole, a dollop of sour cream or Greek yogurt, or even a spicy cashew cream sauce!

Prep Time: 15 mins
Cook Time: 45-60 mins
Category: Dinner
Method: Baking or Air Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taquito
Calories: 200
Sugar: 3 g
Sodium: 300 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 15 mg

Keywords: Always warm your corn tortillas before rolling to prevent cracking. Don't overfill the tortillas to avoid bursting during cooking. Brushing the taquitos with oil before baking or air frying is essential for achieving a crispy texture.