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Home Meal Type Dinner
5
/5
45 minutes

Black Bean Baked Taquitos (6 Ingredients)

Vegetarian Vegetarian Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard21 Comments
Posted: 11/12/19 Updated: 10/25/20

This post may contain affiliate links. Please read our disclosure policy.

These simple black bean baked taquitos have a creamy sweet potato and black bean filling and are baked to crispy perfection. Vegetarian, and works great for meal prep!

My family is obsessed with Mexican food. Some of their most requested meals are these Sheet Pan Fajitas, and this Slow Cooker Chickpea Chili. These baked taquitos are popular as well, and handy because they are freezer friendly.

baked taquitos with black beans and sweet potatoes on plate drizzled with yogurt

Filled with creamy spiced sweet potatoes, cheese and black beans, these are perfect for a snack, or you could make a meal out of them.

We love to cook up a batch and freeze; they thaw and reheat so well!

Bonus? They are baked, not fried, making them a lighter and healthier option.

Reasons you'll ♡ black bean baked taquitos

  • they are vegetarian
  • they are meal prep friendly and can even be frozen
  • you only need six simple ingredients to make them

Recipe video

Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

overhead view of ingredients needed for this black bean taquitos recipe

Which ingredients do we need?

This recipe is simple and delicious! Here's what you'll need:

  • tortillas- I used flour tortillas but corn would work great! Go for the medium sized (around 8 inches)
  • sweet potato- we need 6 cups of cubed sweet potatoes, which was 4 small sweet potatoes for me
  • cheese- mozzarella will do
  • black beans- use canned or cook your own
  • lime juice- fresh or bottled
  • fajita seasoning- store-bought or make your own homemade fajita seasoning

showing how to roll the taquitos recipe baked

Tips for the best taquitos

  • sweet potatoes- you will need cooked sweet potatoes for this recipe. You can cook them ahead in the oven or the Instant Pot if you'd like.
  • black beans- you will need 1 cup of black beans for this recipe, which is awkward as you will have some leftover (a full can was just too much!) Freeze them for later.
  • meal prep- these taquitos work great for meal prep! Here are two ways you could meal prep these:
    • prepare the filling ahead- make the puree and combine with the beans + cheese, but don't roll. Store in the fridge for up to 4 days, before rolling taquitos and baking up.
    • bake ahead- alternatively you can follow this recipe all the way through and reheat. Taquitos may be stored in the fridge for up to 4 days or the freezer for up to 2 months.

Find my meal prep containers and other kitchen equipment in my shop!

before and after shot of homemade taquitos baked in 9 x 13 inch dish

Let's talk toppings!

Now these taquitos are allll about the toppings! Here are some of my favorite toppings for these baked taquitos:

  • yogrurt- drizzled as in the photos, or just dolloped on top
  • salsa- or pico de gallo
  • guacamole- or fresh avocado. See how to cut an avocado (and not your hand!)
  • herbs- cilantro is a personal fave
  • jalapenos- sliced or pickled

overhead view of oven baked taquitos on grey plate

More healthy freezer meals

  • 7 Chicken Marinades You Can Freeze
  • 24 Freezer-Friendly Lunches
  • Ultimate Breakfast Burritos
  • One Pot Black Bean Fajita Pasta
  • Taco Stuffed Sweet Potatoes

This post was originally published in 2017. The recipe has been adjusted, rephotographed and rewritten with a brand new video in 2019! 

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

a stack of six black bean baked taquitos on a gray plate

Black Bean Baked Taquitos

5 from 5 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Print Rate
These simple black bean baked taquitos have a creamy sweet potato and black bean filling and are baked to crispy perfection. Vegetarian, and works great for meal prep!
10 taquitos

Ingredients

  • 6 cups sweet potato cubes (1 inch cubes; roughly 4 small sweet potatoes)
  • juice of 1 lime
  • 1 ½ tablespoons fajita seasoning
  • 1 cup black beans
  • 1 ½ cups shredded cheese optional
  • 10 tortillas (medium; 8 inches)
  • spray oil

Suggested toppings

  • guacamole (or avocado slices)
  • yogurt (or sour cream)
  • pico de gallo (or salsa)
  • cilantro

Instructions 

  • Fill a medium-sized pot with 2 cups of water and place a steamer basket on top. Arrange sweet potato cubes on the steamer basket.
  • Steam for 20-30 minutes, until the sweet potatoes are fork-tender.
  • Transfer sweet potatoes to a large bowl. Add the lime juice and fajita seasoning, and mash until creamy and smooth.
  • Foll in the cheese and black beans.
  • Roll taquitos: place ¼ - ⅓ cup of filling on an 8-inch tortilla. Roll tightly and place seam side down in a 9 x 13 inch dish or on a baking sheet. Repeat, nestling the rest of the taquitos in tightly.
  • Spray with oil all over.
  • Bake for 7-15 minutes at 425°F, until brown and crispy.

Storage

  • Filling may be prepared ahead and stored in an air tight container for up to 4 days.
  • Roll taquitos and bake as directed above.
  • Taquitos may be baked ahead and stored in an air tight container in the fridge for up to 4 days, or frozen for up to 3 months.
  • Thaw completely and reheat in the microwave or oven until warmed through.

Video

Nutrition Information

Serving: 1taquito, Calories: 225kcal, Carbohydrates: 33g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 331mg, Fiber: 4g
Author: Denise Bustard
Course: Dinner, Snack
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Tammy G says

    Posted on 8/14/20 at Posted on 8/14/20

    5 stars
    I've made this before, froze them and we loved them, but when I printed this today I cannot find the oven setting for baking? What do I set my oven at?
    Thank you

    Reply
    • Denise Bustard says

      Posted on 8/14/20 at Posted on 8/14/20

      So sorry about that, Tammy! It should say 425°F. Updating the recipe card now!

      Reply
      • Tammy Graham says

        Posted on 8/15/20 at Posted on 8/15/20

        Thanks! I did them at 350....obviously they took longer, but better than burning them! It had been a while since I made these. I forgot how easy and delish they are. I need to keep them in my rotation. Makes a great meatless meal. Coupled with a grain-y type salad like quinoa, I only need 1 per meal. So yummy! Thank you for all you do!

        Reply
  2. Valarie Wise Neely says

    Posted on 4/11/20 at Posted on 4/11/20

    5 stars
    Hi! I love this recipe and am planning to make it this week. I'm wondering if you can help me figure out how many roasted whole sweet potatoes I should use, since I have some frozen. Do you think two would suffice?
    P.S. I forgot to rate the recipe and subscribe to comments, so reposting. 🙂
    Thanks!

    Reply
    • Denise says

      Posted on 4/13/20 at Posted on 4/13/20

      Hi Valarie, it should be the same number of potatoes, so 4 small sweet potatoes. It should be a fairly forgiving recipe, but feel free to taste the filling and add more seasoning if you feel it needs it. Hope this helps!

      Reply
  3. Valarie Wise Neely says

    Posted on 4/11/20 at Posted on 4/11/20

    Hi! I love this recipe and am planning to make it this week. I'm wondering if you can help me figure out how many roasted whole sweet potatoes I should use, since I have some frozen. Do you think two would suffice?
    Thanks!

    Reply
  4. Jennifer says

    Posted on 9/3/19 at Posted on 9/3/19

    How would these do if I just baked the sweet potatoes instead of chopping the potatoes? Thanks!!

    Reply
  5. Ronda says

    Posted on 4/26/18 at Posted on 4/26/18

    I'm super excited about finding this recipe as I'm dairy free and I miss easy taquitos for lunch and dinner. These are for sure going to be made in my house. Thanks

    Reply
    • Denise says

      Posted on 4/26/18 at Posted on 4/26/18

      I hope you enjoy them, Ronda!

      Reply
  6. Virginia says

    Posted on 1/7/18 at Posted on 1/7/18

    Do you use flour or corn tortillas? These look amazing! I can’t wait to try! Thank you for sharing!

    Reply
    • Denise says

      Posted on 1/7/18 at Posted on 1/7/18

      Hi Virginia! I used flour tortillas because we don't have access to good corn tortillas here in Canada. I hope you like them!

      Reply
  7. Eva says

    Posted on 8/26/17 at Posted on 8/26/17

    These look amazing! How long can you keep them in the fridge?

    Reply
    • Denise says

      Posted on 8/28/17 at Posted on 8/28/17

      I prefer to keep them frozen to keep the tortilla from getting soggy but I'd say 2-3 days in the fridge 🙂

      Reply
  8. Mary says

    Posted on 7/18/17 at Posted on 7/18/17

    Made these tonight. Had one for supper, with salsa and Greek yogurt. Yum! Froze the rest as make-ahead lunches. Future yum!

    Reply
    • Denise says

      Posted on 7/19/17 at Posted on 7/19/17

      Future yum...ha ha! Glad you enjoyed them Mary and hope you enjoy your lunches 🙂

      Reply
  9. Jacqueline says

    Posted on 4/17/17 at Posted on 4/17/17

    These have become a fast favorite. Thanks for making meal time more nourishing and convenient .

    Reply
    • Denise says

      Posted on 4/20/17 at Posted on 4/20/17

      Awesome, I'm so happy you've been enjoying them, Jacqueline 🙂

      Reply
  10. Karly says

    Posted on 2/7/17 at Posted on 2/7/17

    LOVE this recipe! My kids love taquitos but it kills me to keep buying the frozen kind. Now we'll have the best of both worlds!

    Reply
    • Denise says

      Posted on 2/7/17 at Posted on 2/7/17

      Thanks Karly! They're very handy 🙂

      Reply
  11. annie says

    Posted on 1/16/17 at Posted on 1/16/17

    These look so so good! And I love that they are make ahead. Perfect for busy weeknights.

    Reply
  12. Annie says

    Posted on 1/14/17 at Posted on 1/14/17

    Thank you for introducing me to my new lunch! I LOVE THESE!

    Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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