Black Bean Baked Taquitos
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!
Servings: 10 taquitos
- 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
- guacamole (or avocado slices)
- yogurt (or sour cream)
- pico de gallo (or salsa)
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.
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.
Serving: 1taquito | Calories: 225kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 331mg | Fiber: 4g