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Sweet Potato Black Bean Taquitos, vegan taquitos, baked taquitos, sweet potato, black beans, taquitos, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, lunch, no oil taquito, easy recipe, appetizer, summer, fall, winter, spring

Sweet Potato Black Bean Taquitos

  • Author: Monkey and Me Kitchen Adventures
  • 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

Scale

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:


Instructions

Sweet Potato Instructions

  1. Preheat the oven to 400 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
  2. Place the seasonings listed in the Cubed Baked Sweet Potato Ingredients in a small bowl and mix well.
  3. Line a 14 x 20 baking sheet with parchment paper, set aside.
  4. 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.
  5. Bake in a 400 F oven for 20 minutes or until the sweet potatoes are tender.
  6. Remove and set aside until ready assemble the taquitos. 

Taquito Assembly Instructions

  1. Lower the heat of the oven to 350F. (It was previously 400 F.)
  2. Cover a smaller baking sheet with parchment paper, set aside.
  3. 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.
  4. 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.
  5. 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.