Little rolls of crunchy deliciousness, these Sweet Potato Black Bean Taquitos are super easy to make and full of healthy, wholesome goodness. Flavorful, nutritious, and oh-so-satisfying, our tasty taquitos are filled with roasted sweet potatoes and perfectly seasoned black beans. This recipe boasts no oil, is gluten-free and utterly scrumptious making it an ultimate Whole Food Plant Based taquito recipe! Annnnd, if your feeling frisky, add them to a bed of greens with corn, tomatoes, avocado, red cabbage, onions, jalapeños, and whatever yummy additions you’d like for a fabulous taquito bowl the whole family will love. Vegan, no oil, no sugar, no highly processed ingredients, and gluten free.
Ameera here!
Who doesn’t love a tasty taquito? Silly question, I know, right? Everybody loves taquitos. I mean what isn’t there to love? They are little rolls of pure heaven.
We coupled these tasty babies with our Southwestern Dressing and our Pickled Jalapeno Cilantro Dressing, which shot these lovelies to the moon and back for a full punch of delicious flavor.
Mom and I were hi-5ing each other all over the kitchen. Soooo gosh-darn DELISH! Yes, we were THAT excited.
Chris, Katie, and Charlotte
As most of you know by now, if you are a regular reader of our blog, then you know that Chris, Katie, and Charlotte were in town for a week. Mom and I were cooking up a storm of our dishes for them to taste test-drive for us.
So, you are going to see a lot of “Chris, Katie, and Charlotte” references, and one of the many dishes we made for them was our Sweet Potato Black Bean Taquitos.
Chris said he couldn’t stop eating them, he loved them so much, which was super exciting as Chris is a hard sell. He is always gracious, but honestly, you can totally tell when he really enjoys a dish.
Katie (our Southwestern cuisine expert extraordinaire) said she really enjoyed them too! AND, so did our lil’ Charlotte. We served them up with our Cornmeal Crusted Baked PotatoWedges, Southwestern Dressing and Pickled Jalapeno Cilantro Dressing on a bed of salad greens in a bowl, which is AMAZE BALLZ!
Charlotte loved dipping her taquitos into the Pickled Jalapeno Cilantro Dressing. That lil nugget scarfed them right down!
Gluten Free Almond Wraps
We love Siete’s gluten free almond tortillas because they are oil free (yay!) and made with all natural ingredients, no craziness here. They are whole food plant based compliant which is super important to us. It’s hard to find a WFPB compliant wraps that are also gluten free.
As most of our Readers know, we are a gluten-free family. We love a great tortilla. Siete’s almond flour tortillas are super soft, which is important when making these Sweet Potato Black Bean Taquitos.
You don’t want your tortilla cracking and breaking when you are trying to roll them up, which is one of the reasons we love Siete. They are soft and fairly flexible for a gluten free tortilla.
We loved stuffing them with roasted sweet potatoes and black beans. It made for a very tasty and satisfying dish. Definitely thinking of all kinds of awesome ways to make variations on the Taquito.
Hi! Robin here.
Ok, so you know me, I love anything Southwestern. I could eat Southwestern dishes every day of the week and never get tired of this lovely cuisine. When Monkey wanted to make taquitos, I was all for it, but I wasn’t sure if the gluten free (and oil free) almond flour tortillas would roll without cracking and falling apart. Some gluten free tortilla can be a little challenging at times, but not this one!
Siete didn’t let us down. Their almond flour tortillas worked perfectly. Oh and, by the way, this is not a sponsored post, we just love Siete that much to plug a great tortilla! Gotta pass along the good news on tried and true products, right?
I absolutely loved dipping these babies into our Southwestern Dressing. I freakin’ love that dressing. It has such great flavor. The bowls that Monkey made to showcase these taquitos were utter perfection. I was scarfing it down like I hadn’t eaten in a week.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Monkey, Queen of “The Bowl”
I just love all these fun bowls that Monkey makes. She IS the Bowl Queen! She can make a bowl out of literally anything, and also make it look beautiful and taste divine!
Monkey, may your run on bowls continue to be as divine as you are sweet! So that should be a long, long time since Monkey is the sweetest, gentlest soul on the planet.
We certainly hope you give our taquitos a try. “Bowl It” and let us know what you think!
Products Used:
- Baking Sheet(s)
- Parchment Pap
Sweet Potato Black Bean Taquitos
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 Taquitos 1x
- Category: Dinner
Description
Little rolls of crunchy deliciousness, these Sweet Potato Black Bean Taquitos are super easy to make and full of healthy, wholesome goodness. Flavorful, nutritious, and oh-so-satisfying, our tasty taquitos are filled with roasted sweet potatoes and perfectly seasoned black beans. This recipe boasts no oil, is gluten-free and utterly scrumptious making it an ultimate Whole Food Plant Based taquito recipe! Annnnd, if your feeling frisky, add them to a bed of greens with corn, tomatoes, avocado, red cabbage, onions, jalapeños, and whatever yummy additions you’d like for a fabulous taquito bowl the whole family will love. Vegan, no oil, no sugar, no highly processed ingredients, and gluten free.
Ingredients
Cubed Baked Sweet Potato Ingredients:
- 2 large sweet potatoes, cut into 1-inch cubes, skins on
- ½ teaspoon sea salt (+/-) *
- ½ teaspoon chili powder
- ½ teaspoon sweet paprika
- Sprinkle black pepper
Other Ingredients:
- 1 – [ 15 oz. can ] black beans, drained and rinsed
- ¼ teaspoon smoked paprika
- ¼ teaspoon sea salt (+/-) *
- ¼ teaspoon chili powder
- Sprinkle cayenne pepper
- 8 tortillas (of choice) *
Optional Toppings:
- Chopped Cilantro
- Pickled Jalapeno Peppers
- 1 recipe Pickled Jalapeno Cilantro Dressing
- 1 recipe Southwestern Dressing
Instructions
Sweet Potato Instructions
- Preheat the oven to 400 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
- Place the seasonings listed in the Cubed Baked Sweet Potato Ingredients in a small bowl and mix well.
- Line a 14 x 20 baking sheet with parchment paper, set aside.
- Cut the sweet potatoes into one-inch cubes, then place in a medium sized mixing bowl. Sprinkle with the Cubed Baked Sweet Potato Ingredients seasoning mixture and then place onto the parchment paper, spreading out to a single layer.
- Bake in a 400 F oven for 20 minutes or until the sweet potatoes are tender.
- Remove and set aside until ready assemble the taquitos.
Taquito Assembly Instructions
- Lower the heat of the oven to 350F. (It was previously 400 F.)
- Cover a smaller baking sheet with parchment paper, set aside.
- In a large mixing bowl, add the baked sweet potatoes and the can of black beans (drained and rinsed), smoked paprika, sea salt, chili powder and cayenne pepper. Mix well, then using a potato masher, slightly mash the mixture together to form a semi-paste. You do not want to create mush, but the mixture should hold together when you scoop it up.
- Take about ¼ cup of the sweet potato/bean mixture and place it in a log formation onto a tortilla and tightly roll it up, then place the open flap end-side down onto a parchment covered baking sheet. Continue to roll 8 taquitos in total. When you are finished rolling all the taquitos, bake in a 350 F oven for 15 minutes. Then dependent upon the tortilla brand used, you may wish to broil them for a few minutes to lightly brown them up.
- Serve in a taquito bowl, drizzled with Southwestern Dressing and/or Pickled Jalapeno Cilantro Dressing and top with cilantro and pickled jalapeno peppers. We used both dressings and LOVED the combo.
Notes
*Tortillas: We used Siete Almond Flour Tortillas. We have provided a link for visual purposes. You can find them at most health food stores in either the refrigerator or freezer sections.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 8 taquitos
*Storage: Use within 5 days.
Storage: Use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
so dang yummy !!! LOVE! I used everything exactly like you. Of course, mine doesn’t look nearly as pretty as yours–but maybe next time!! just one question…my filling kind keeps coming out the ends. How do you keeps yours in. Also, the tortillas seem a little dry (for lack of a better word) and when you roll them a couple of them split. Any suggestions for that? I made the jalapeño dressing too. OMG..is that amazing. Can’t wait to put that on a salad…and NO OIL !! amazing. Mine has a great kick. I can’t wait to make more of… Read more »
Hi there Keri 🙂 Yayyy! We are so excited that you enjoyed our Sweet Potato Black Bean Taquitos and our Jalapeno Dressing. They are definitely a favorite in our home and we are making them both all the time. As for the filling, you may need to mash the sweet potatoes and black beans with a potato masher a little more. It should stay together. There may be a few beans straying out the side, but after it’s all rolled up, we just push them back in. Additionally, we absolutely love Siete’s almond flour tortillas, but they are delicate, and… Read more »
Just wanted to let you know that popping the tortillas in the microwave to get warm will help you roll them without cracking. I learned this the hard way lol!
Awesome!!! 🙂
You lovely ladies helped me make the point that vegetarian food is so boring…NOT! I belong to the take-your-own-food to friend and family gatherings, and this bowl created high interest and many positive comments. IT is the yum bomb! After our Mothers Day fiesta was all over, I remembered the jars of dressings in my fridge, but no worry. It was so tasty without it. You two work magic every time with smacking good flavors and artful presentations. Thank you and Happy Mothers Day!
Hi there Alandra 🙂
We are so thrilled that this recipe worked well for you, and you and your friend and family enjoyed this recipe as well. Thank you so much for taking the time to write! We truly appreciate your wonderful feedback and taking the time to write! We hope you had a wonderful holiday weekend!
-Ameera and Robin 🙂
These look amazing! I am thinking about making them for a casual dinner party. I was asked to bring an appy. Will they stay crunchy for an hour or two? Thank you! Love, Love your website!
Hi there Caroline 🙂
Thank you so much for your kind words, we are so glad you are enjoying our site! They don’t get soggy when using Siete Almond Flour Tortillas, but they definitely are not as crunchy if they sit out for a while. If you do decide to give this recipe a try we hope that you enjoy them as much as we do. PS – the sauces are a total game changer 😉
We truly appreciate you and your support!
-Ameera and Robin 🙂
as usual a W I N N E R
Hi there Annette 🙂
Yaaayyy!!! We are so thrilled that you enjoyed this recipe! Thank you so much for your wonderful feedback and taking the time to write!
-Ameera and Robin 🙂
Made these today using almond flour tortillas. Followed recipe exactly, but added a few baby spinach leaves to each taquito during rolling. Very easy recipe! The almond flour tortillas are perfect for this, but the crowning touch was the Southwestern Dressing! That really took these to the next level! Delicious! Thanks for another great recipe and for introducing me to almond flour tortillas. I am not gluten free but I love these!
Hi there Dorothy 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe, as well as our Southwestern Dressing. We love the idea of adding some nourishing greens to these taquitos – Yum! We are glad you gave almond flour tortillas a try, they really do add a delicious addition of crunchy goodness. Thank you so much for sharing your fantastic feedback and adjustments with us. We appreciate it you and your support!
-Ameera and Robin 🙂
These look amazing! Can they be frozen?
Hi there Cat 🙂
Thank you so much for reaching out to us. Yes, these can be frozen.
-Ameera and Robin 🙂
Just finished making your peach pie tortillas which is our favorite dessert and have the Sweet Potato Black Bean Taquitos ready for the oven too. Southwest dressing made and is Yummy!! I love all your recipes and especially like the Siete Almond Flour tortillas as we are both gluten free. Thank you for making our meals such a treat!!
Hi there Karlyn 🙂
Woo hoo! We LOVE Siete Almond Flour Tortillas too. We are SUPER excited you enjoyed this recipe and the peach pie tortillas!. We appreciate you sharing your wonderful review. Thank you so much for taking the time to write.
-Ameera and Robin 🙂
I made these for Mother’s Day and they turn out delicious! Thanks for a new go to recipe!
Hi there Robin 🙂
YAYYYY!!! We are thrilled that you enjoyed this recipe. Thank you so much for the awesome review of this recipe.
-Ameera and Robin
I love all of your recipes and am so grateful for your blog. Can I make the filling the day before and keep in the fridge to assemble and bake the next day? Thank you
Hi there Betty,
Yes, you should be able to do that. Thank you.
-Ameera and Robin
I love these, and every other one of your recipes. Wondering how you would do it in an air fryer?
Hi there Lisa,
We are so happy that you are enjoying your recipes. We do not own an air fryer.
Thank you.
-Ameera and Robin
This sounds like a wonderful addition to my regular rotation. Have you tried freezing then after rolling and baking? I’m wondering if I could batch prep then and just grab a couple to warm up in the crisper oven for a quick lunch.
Hi there NiCole,
Thank you for your question. We suggest baking them, cool to room temperature, and then individually wrapping in plastic wrap, then placing in a freezer bag then into the freezer. Warm them up in the oven or microwave. We hope this helps.
-Ameera and Robin