Save These crispy sweet potato and black bean taquitos have become my go-to when I want something quick wholesome and seriously satisfying. By baking instead of frying you get that craveable crunch with a fraction of the fuss making them perfect for busy weeknights or anytime you are hosting friends. The avocado crema brings a cool zesty finish that makes each bite pop.
The first time I baked these was for a Friday movie night and now my crew requests them for every get-together. The crispy taquitos with creamy avocado dip are a serious crowd-pleaser.
Ingredients
- Mashed sweet potatoes: These provide sweetness color and velvety texture Fresh sweet potatoes with bright orange flesh are best for flavor
- Black beans: Loaded with protein and fiber they give heartiness Opt for canned beans with low sodium and rinse well before using
- Cumin: Earthy and warming cumin boosts the richness Choose ground cumin that smells fragrant for best results
- Chili powder: Adds gentle heat and rounds out the spice blend Go for a vibrant red chili powder for the freshest flavor
- Salt and pepper: Brings out all the flavors Use flaky salt and fresh cracked pepper if you have it
- Small flour tortillas: These roll up tightly and bake evenly Check for soft fresh tortillas with no cracks
- Olive oil spray: Helps make the taquitos crisp up golden without extra oil Use a light spray for even coverage
- Sour cream: Full fat gives a richer crema and holds up well when blended
- Avocado: Creamy ripe avocado is key for a silky sauce Pick one that yields gently to pressure
- Lime juice: Brightens the crema and enhances the filling Fresh lime is best for punchy flavor
Instructions
- Prepare the Filling:
- In a large bowl combine mashed sweet potatoes with black beans cumin chili powder salt and pepper Mix thoroughly until everything is evenly incorporated and the spices are distributed throughout the sweet potatoes This step sets up the flavor base for the taquitos so take your time
- Fill the Tortillas:
- Lay out the tortillas on a clean surface Spread about three tablespoons of the filling down the center of each one Be careful not to overfill or they may burst as they bake
- Roll and Arrange:
- Roll each tortilla tightly over the filling to create a snug taquito Place each seam side down on a parchment lined baking sheet so they stay rolled during baking Arrange them close but ensure they are not touching to allow airflow
- Bake Until Crispy:
- Spray the tops of all taquitos lightly with olive oil This is the secret for even browning and crunch Bake in a preheated oven at 400 degrees Fahrenheit until golden brown and crispy on the edges about twenty minutes Rotate the pan halfway through for even baking
- Make the Avocado Crema:
- While the taquitos bake combine sour cream ripe avocado and lime juice in a blender or food processor Blend until completely smooth Taste and season with additional salt or more lime if needed for extra brightness
- Serve and Enjoy:
- Transfer crisp taquitos onto a serving platter Serve immediately with plenty of the avocado crema on the side for dipping Taquitos are best hot and fresh from the oven
Save I am seriously partial to the sweet potato in these The natural creamy sweetness pairs perfectly with warm spices and black beans Every time I mash those bright sweet potatoes I think of my grandmother who used to bake sweet potatoes just for me after school Her kitchen always smelled like comfort
Storage tips
These keep well in the fridge for three days Just reheat on a baking sheet for about five minutes at 375 degrees for that just baked crispness Freeze before baking by arranging rolled taquitos on a tray then transfer to a freezer bag Bake from frozen adding a few minutes to the cook time
Ingredient substitutions
Swap out black beans for kidney or pinto beans if that is what you have Whole wheat tortillas are a great option for more fiber If you want dairy-free try coconut yogurt instead of sour cream in the crema
Serving suggestions
Pile up the taquitos with shredded lettuce sliced jalapeños and a drizzle of salsa for a taco night spread If serving for brunch add fried eggs on top and a sprinkle of cotija cheese I also love them alongside a simple corn salad or slaw for texture and zing
Cultural roots
Taquitos are a staple in Mexican American kitchens Loved for their crunchy shells and endless filling options these hand-held rolls are perfect for gatherings adventures and everyday eating Baking them is a twist that keeps the classic spirit but lightens up the dish for modern cooks
Changing with the seasons
Use roasted butternut squash instead of sweet potato in autumn Try mixing in sweet corn kernels during summer For a richer filling blend half of a roasted red pepper with the mashed sweet potato during cooler months
Save Every time I set these out for a party the platter is empty in minutes Kids love dipping them and adults always ask for the recipe I even brought a tray to my neighbors as a welcome treat and now it has become a tradition for our block parties
Recipe FAQs
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas work well. Warm them first to prevent cracking when rolling.
- → How can I make this dish dairy-free?
Substitute sour cream with a plant-based alternative or plain coconut yogurt for the crema.
- → Can these taquitos be frozen?
Absolutely. Freeze baked taquitos in a single layer, then reheat until crisp in the oven.
- → What other beans can I substitute for black beans?
Pinto or kidney beans are excellent alternatives if you prefer a different flavor or texture.
- → How spicy are these taquitos?
The cumin and chili powder add mild warmth. Adjust seasoning to taste for spicier taquitos.