These vegan sweet potato black bean taquitos are crispy, crunchy, and full of flavor! The corn tortillas are stuffed with mashed sweet potato and smoky black beans, then baked until golden. Serve them with guacamole, salsa, and cashew sour cream. This easy plant-based appetizer/side dish is great for sharing with friends!
Sweet potatoes and black beans are staples in my plant-based diet. Not only are they tasty and jam-packed with nutrients, but they also pair so well together. Today I’m filling crispy, crunchy, rolled corn tortillas with this go-to pairing. Yup, we’re making homemade taquitos and let me tell you… they are so dang good!
These sweet potato black bean taquitos are:
- Vegan, gluten-free, vegetarian, and dairy-free
- Crispy and crunchy on the outside but soft on the inside
- Smoky, garlicky, and full of flavor
- Baked instead of fried / Much healthier than the average taquito
- A delicious appetizer, side dish, or snack
- Great for sharing with family and friends
- Freezer-friendly / An easy meal-prep snack
- Best enjoyed with guacamole, salsa, and vegan sour cream
What is a taquito?
So, what exactly is a taquito? Taquitos are a popular Mexican dish. In Spanish, taquito means “small taco” and that’s exactly what these are. Typically, this dish consists of a rolled corn tortilla stuffed with meat and cheese. To cook, taquitos are most commonly fried.
With that being said, we’ll make a couple changes to create healthier taquitos without sacrificing any flavor! These homemade plant-based taquitos are stuffed with potatoes and beans instead of meat and cheese. Also, they are baked in the oven rather than fried in oil.
What ingredients are in vegan potato taquitos?
- Sweet potatoes: Sweet potatoes are the star of this taquito recipe. They are rich in vitamins A, C, E, B5, B6, and potassium.
- Black beans: This recipe is a great source of plant-based protein due to the black beans. Black beans contain various minerals including iron, phosphorus, calcium, and magnesium.
- Corn tortillas: Corn tortillas, as opposed to flour tortillas, should be used for taquitos. They provide the crispy, crunchy texture that we’re after.
- Onion and garlic: Onions and garlic enhance the flavor.
- Seasoning and spices: We will crank up the spicy and smoky flavor of the filling with chili powder, smoked paprika, and cumin.
How to make sweet potato black bean taquitos
For the full recipe, scroll down to view the recipe card below.
First, we’ll start by cooking the sweet potatoes. You can bake, microwave, or boil the potatoes. Personally, I recommend boiling. To do this, bring a large pot of water to a boil. Add cubed sweet potatoes and reduce the heat to medium. Boil for 15-20 minutes or until the potatoes are tender and cooked through. After, drain the water and mash the sweet potatoes with vegan butter, garlic powder, onion powder, and salt.
Next, create the black bean mix. Heat a skillet and add the oil and diced onion. Sauté for 3-5 minutes until onion is translucent. Then, add the minced garlic, black beans, and spices.
Then, warm the corn tortillas to ensure they are pliable and do not break while rolling. To do this, cover them in a damp paper towel and microwave for 30 seconds intervals until evenly warm.
Time to assemble the taquitos! Place a corn tortilla on a flat surface. Spread 1/4 cup sweet potato filling across a third of the tortilla. Top with 3 tbsp of the black bean mix. Tightly wrap the corn tortilla around the filling to create a tube. Place the tortilla on a baking sheet, seam side facing down. After, spray the taquitos with cooking oil spray or gently brush with oil. Finally, bake for 25 minutes or until golden brown.
Frequently asked questions (FAQ)
Here are some of the most commonly asked questions when it comes to homemade taquitos!
What are taquitos served with?
These sweet potato black bean taquitos are best served with guacamole, salsa, and vegan cashew sour cream. What should you garnish the taquitos with? Some great options include pico de gallo, fresh cilantro, jalapeño, diced avocado, and red pepper flakes.
How do you keep taquitos crispy?
Taquitos are the crispiest and crunchiest when they are fried in oil. However, since our aim is to keep this recipe as healthy as possible, we won’t be frying them. Instead, these taquitos are lightly coated with oil and baked in the oven. Here are a couple tips for achieving crispy, crunchy taquitos every time:
- Before baking, liberally spray the taquitos with cooking oil spray. Alternatively, gently brush them with oil (such as olive or avocado oil).
- Be sure to bake the taquitos at a high temperature. I recommend 400 degrees F for 25 minutes. Check to make sure the tortillas are golden and crispy before removing them from the oven.
What is the difference between flautas and taquitos?
It’s easy to confuse flautas and taquitos. At first glance, they often appear identical! However, there is one main difference between the two: taquitos are made with corn tortillas while flautas are made with flour tortillas. Additionally, flautas are often larger and longer in size. Both Mexican dishes are stuffed with filling and generally fried.
How to freeze homemade taquitos
The best part of these sweet potato black bean taquitos might be the fact that they are totally freezer-friendly. Simply allow them to cool, then place in a tightly sealed Ziplock bag inside your freezer. To reheat, bake them at 400 degrees F for 7-10 minutes.
More vegan recipes with sweet potatoes and beans:
- Sweet Potato Black Bean Quesadillas
- Vegan Sweet Potato Black Bean Chili
- Vegan Burrito Bowl
- Sweet Potato, Kale, and Chickpea Curry
- Vegan Sweet Potato Mac and Cheese
- Vegan Tempeh Chili
If you try these Sweet Potato Black Bean Taquitos, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Sweet potato black bean taquitos are vegan, gluten-free, and easy to make! The crispy and crunchy corn tortillas are stuffed with mashed sweet potato and smoky black beans. Enjoy this healthy appetizer with guacamole, salsa, and cashew sour cream.
Sweet Potato Filling
- 2 medium sweet potatoes, cubed
- 1 tbsp vegan butter or oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
Black Bean Mix
- 1 tbsp oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 12 corn tortillas
- Cooking spray or oil (optional)
- Guacamole, for serving
- Salsa, for serving
- Vegan sour cream, for serving
- Cook sweet potatoes: Bring a large pot of water to a boil. Add cubed sweet potatoes to the boiling water. Reduce heat to medium. Boil for 15-20 minutes or until potatoes are tender and cooked through. After, drain the water.
- Create the sweet potato filling: Add cooked sweet potatoes, vegan butter, garlic powder, onion powder, and salt to a large bowl. Mash the ingredients together. Set aside.
- Create the black bean mix: Heat a skillet on medium-low temperature. Add oil and diced onion. Sauté for 3-5 minutes until translucent. Add minced garlic, black beans, chili powder, smoked paprika, cumin, and salt. Cook for 3-5 minutes, stirring frequently, to combine.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Warm the corn tortillas by covering them with a damp paper towel and microwaving for 30-second intervals until warm and pliable. Do not skip this step; this helps to ensure they don’t break while rolling.
- Assemble taquitos: Spread 1/4 cup sweet potato filling across a third of the tortilla. Top with 3 tbsp black bean mix. Roll the tortilla around the filling to form a tube. Place tortilla onto the baking sheet, seam side facing down. Repeat until all tortillas are used.
- Bake taquitos: Liberally spray the taquitos with cooking oil spray or lightly brush with oil. Bake for 25 minutes or until golden and crispy. Serve with guacamole, salsa, and vegan sour cream.
- Be sure to warm the corn tortillas before assembling the taquitos. This will make them pliable and reduce the chance of the tortillas breaking apart. To warm, cover the tortillas in a damp paper towel and microwave for 30-second intervals until pliable.
- If following an oil-free diet, you can omit the oil and vegan butter.
- Serving Size: 1 taquito
- Calories: 156
- Sugar: 1g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
Keywords: sweet potato black bean taquitos, vegan potato taquitos
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