Sweet Potato Black Bean Taquitos (Printable Version)
Crispy taquitos stuffed with sweet potatoes, black beans, and spices, served alongside a fresh avocado crema.
# What You’ll Need:
→ Filling
01 - 2 cups mashed sweet potatoes
02 - 1 cup cooked black beans, rinsed and drained
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ Assembly
07 - 10 small flour tortillas
08 - Olive oil spray
→ Avocado Crema
09 - 1/2 cup sour cream
10 - 1 ripe avocado, peeled and pitted
11 - Juice of 1 lime
# Step-by-Step Guide:
01 - In a medium bowl, combine mashed sweet potatoes, black beans, ground cumin, chili powder, salt, and freshly ground black pepper until evenly mixed.
02 - Spoon a generous portion of the filling along the center of each flour tortilla. Roll each tortilla tightly and place seam side down on a lightly greased baking sheet.
03 - Lightly spray the rolled taquitos with olive oil spray. Bake in a preheated 400°F oven for 20 minutes or until golden and crisp.
04 - In a blender or food processor, combine sour cream, avocado, and lime juice until smooth and creamy.
05 - Serve the warm taquitos with freshly made avocado crema on the side.
# Additional Tips::
01 -
- Uses common pantry ingredients
- Filled with plant-based protein and fiber
- Baked not fried for easy cleanup and lighter texture
- Freezer friendly for make-ahead meals
02 -
- Loaded with plant-based nutrition
- Great for meal prep and freezes beautifully
- Customizable to suit your favorite flavors
03 -
- For the best results heat tortillas in the microwave wrapped in a damp towel before filling to prevent tearing
- Do not overcrowd the baking sheet to allow plenty of air circulation for crisping up
- Do not rush the avocado crema let it blend until ultra smooth for the silkiest finish
- Add a squeeze of extra lime before serving for a wow factor