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a stack of six black bean baked taquitos on a gray plate
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5 from 4 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Snack
Cuisine: Mexican
Servings: 10 taquitos
Calories: 225kcal


  • 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


  • 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