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 minutes mins
Cook Time30 minutes mins
Total Time45 minutes 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.
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.
Serving: 1taquito | Calories: 225kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 331mg | Fiber: 4g