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Black Bean & Sweet Potato Taquitos

Kathleen R. Coffey
These baked taquitos are stuffed with mashed sweet potatoes and hearty black beans, then baked until golden and crispy.
Served with a creamy, zesty avocado dipping sauce, they’re a simple, nutritious, and satisfying vegetarian meal that’s perfect for busy weeknights or meal prepping ahead.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Dinner, Snack
Cuisine Mexican, Vegetarian
Servings 10 taquitos

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 Baking Sheet
  • Aluminum foil (for lining)
  • Blender (for sauce)
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula

Ingredients
  

For the Taquitos:

  • 3 cups diced sweet potato about 1 medium
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1/2 cup diced red onion
  • 1 15 oz can black beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 8 –10 corn or almond flour tortillas or preferred variety

For the Dipping Sauce:

  • 1/2 avocado
  • 1 tablespoon tahini
  • Juice of 1 lime
  • 1 jalapeno optional
  • 1/2 cup fresh cilantro
  • Pinch of sea salt
  • Water as needed to blend

Instructions
 

  • Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C).
    This ensures the taquitos bake evenly and get that perfect golden crispiness.
    Line a large baking sheet with aluminum foil to make cleanup effortless and prevent sticking.
    Set aside until the taquitos are ready to bake.
  • Cook Sweet Potatoes Until Tender: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    Add the diced sweet potatoes and sauté for 1–2 minutes to lightly coat them with oil. Pour in 1/4 cup of water, then cover the skillet with a lid.
    Allow the sweet potatoes to steam gently for about 10 minutes, stirring occasionally, until they are tender and can be easily pierced with a fork.
  • Sauté Onions for Depth of Flavor: Once the sweet potatoes are softened, transfer them to a separate bowl and set aside.
    Return the skillet to medium heat and add the diced red onions.
    Cook for about 5 minutes, stirring frequently, until the onions become translucent and slightly caramelized.
    This step enhances the flavor and adds natural sweetness to the filling.
  • Combine Beans, Spices, and Half Sweet Potatoes: To the sautéed onions, add the drained black beans, half of the cooked sweet potatoes, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon sea salt.
    Stir well and cook for 2–3 minutes until the beans are warmed through and fully coated in the spices.
    Remove the skillet from heat and allow the filling to cool slightly.
  • Mash Remaining Sweet Potatoes for Layering: Take the reserved half of the cooked sweet potatoes and mash them until smooth, creating a creamy base for the taquitos.
    This will help the filling stick inside the tortillas and add a subtle natural sweetness to every bite.
  • Assemble the Taquitos: Place a tortilla flat on a clean surface. Spread about 1 tablespoon of the mashed sweet potato along one-third of the tortilla.
    Spoon 2–3 tablespoons of the black bean and sweet potato mixture on top of the mashed sweet potato.
    Carefully roll the tortilla tightly around the filling to form a small, compact tube. Place the rolled taquito seam side down on the prepared baking sheet.
    Repeat this process with the remaining tortillas and filling.
  • Bake Until Golden and Crispy: Place the baking sheet in the preheated oven. Bake the taquitos for 25–30 minutes, checking halfway through.
    If needed, gently flip them over to ensure even crisping on all sides.
    Bake until the tortillas are golden brown and crispy, signaling that the taquitos are perfectly cooked.
  • Prepare the Creamy Avocado Dipping Sauce: While the taquitos are baking, make the dipping sauce.
    In a blender, combine 1/2 avocado, 1 tablespoon tahini, juice of 1 lime, 1/2 cup fresh cilantro, a pinch of sea salt, and 1 optional jalapeno for heat.
    Start blending with 1/4 cup water and gradually add more until the sauce reaches a smooth, pourable consistency. Taste and adjust salt or lime juice as needed.
  • Serve and Enjoy: Once the taquitos are baked, remove them from the oven and let them cool for a few minutes.
    Plate the golden, crispy taquitos and serve them alongside the creamy avocado dipping sauce.
    Enjoy immediately for the best texture, or store leftovers for a quick, healthy snack or meal.

Notes

  • For best results, use firm sweet potatoes; they hold their shape better when baked.
  • Lightly steaming the sweet potatoes before sautéing ensures they are tender without becoming mushy.
  • Corn or almond flour tortillas work well, but make sure they are pliable; warming them slightly helps prevent cracking.
  • Roll taquitos tightly to keep the filling from falling out during baking.
  • Flip the taquitos halfway through baking for even crispness, especially if your oven heat is uneven.
  • Adjust the spices in the filling to taste—smoky paprika adds depth, while chili powder gives warmth.
  • The avocado sauce can be made ahead and stored in an airtight container to save time.