Black Bean and Sweet Potato Taquitos

These black bean and sweet potato taquitos are filled with beans and sweet potatoes then baked. Perfect for a vegetarian dinner drizzled with a creamy avocado lime sauce!

Sweet Potato Taquitos

These vegetarian black bean and sweet potato taquitos are a healthy dinner idea for meatless Monday and just as delicious as my one pot sweet potato bowls.

They’re made with seasoned black beans, roasted sweet potatoes and then rolled up in a flour tortilla. They are then baked in the oven until super crispy and delicious, without having to fry them in oil. Top them off with an easy avocado lime sauce and pico de gallo!

Recipe Ingredients

• Sweet potatoes: You will need about 3 large sweet potatoes that have been peeled.
• Black beans: One can of black beans is all you need.
• Seasonings: Chili powder, cumin, salt and oregano.
• Tortillas: You can use either flour tortillas or corn, although I prefer flour.
• Olive oil: You will need both olive oil and olive oil cooking spray.
• Avocado sauce: Avocados, Greek yogurt, fresh lime juice and salt.

How to Make Black Bean Taquitos

• Roast sweet potatoes: Roast the sweet potatoes in the oven at 400 degrees F with olive oil, chili powder and salt for 20 minutes until fork tender and caramelized.
• Simmer beans: Add more flavor to your black beans by warming them up on the stove along with some bold Mexican spices. It doesn’t take long for them to cook, just enough for them to heat through and become infused with flavor.
• Combine filling: Add sweet potatoes to your pot of black beans and stir to combine.
• Assemble tortillas: Once the bean and sweet potato mixture is ready, spoon a few tablespoons of filling in each tortilla and then roll them up tightly. Place them seam side down and then bake in the oven until golden and crispy.
• Make sauce: The avocado lime sauce adds extra flavor and a nice creaminess on top. In a blender or food processor blend avocados, Greek yogurt, lime juice and salt until smooth.
• Serve: Drizzle sauce over your black bean taquitos or use it as a dip. Enjoy!

Taquito Toppings

Don’t forget to finish your black bean taquitos with any of the delicious topping ideas below. We also love serving them over a bed of lettuce with a side of Mexican rice or cilantro lime rice. Yum!

• Pico de gallo
• Fresh cilantro
• Guacamole
• Salsa ranch dressing
• Sliced jalapenos
• Cilantro lime crema

Tips and Variations

• Corn tortillas also work great in this sweet potato taquitos recipe.
• If you’d like to add cheese, use about 1 Tablespoon in each black bean taquito.
• Turn them into a beef taquitos or chicken taquitos with the addition of protein.
• Feel free to add in fajita veggies, roasted zucchini or corn to bulk up the filling.
• You could also replace the sweet potatoes with leftover cubed sweet potato fries or roasted butternut squash.
• For more spice, add a dash of hot sauce or sprinkle of paprika into the bean mixture.
• You can also replace the black beans with pinto beans if preferred.
• To make vegan, replace the sour cream in the avocado lime sauce with a plant based alternative, or omit the sauce completely.

Storage

• Store leftover sweet potato black bean taquitos in an airtight container in the refrigerator up to 5 days. To reheat, place on a baking sheet and warm in the oven at 300 degrees F for about 15 minutes.
• Freeze: This black bean taquito recipe makes a great freezer meal to prepare in advance! I prefer to roll and fill the taquitos as directed and then freeze before baking. I’ve found that uncooked tortillas crisp up better when baking from frozen.
  
  Cover them tightly with foil or a lid and store in the freezer for up to 3 months. Let thaw in the fridge the night before serving. Then bake according to directions until crispy.

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Recipe contributed by Karen of The Food Charlatan for I Heart Naptime.