Baked Taquitos with Black Beans & Sweet Potato

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Baked Black Bean & Sweet Potato Taquitos-8654

Taquitos and I go way back.  When I was in high school, I used to go over to a friend’s house everyday after school and we would eat taquitos as our afternoon snack.  They were microwaved and probably had some type of fake cheese inside of them, but I loved them.  I loved them so much that a few years ago I went hunting for the cheese ones in the frozen section and was so excited when I found them.  I got them home, heated them up, and they didn’t taste at all how I remembered them tasting.  Although, there might have been something else clouding up my memory (and making things taste better than they actually tasted) back then, if you know what I mean!

Baked Black Bean & Sweet Potato Taquitos-8593Baked Black Bean & Sweet Potato Taquitos-8595

If you know me, you know that I love sweet potatoes and black beans and Mexican food, so this dish probably isn’t a surprise to you at all.  I just googled the word “taquito” to make sure I knew the correct definition and although it says they are usually stuffed with cheese, chicken, or beef, I decided to take a walk on the wild side and not use any of those ingredients in mine.  Instead, these are stuffed with a roasted sweet potato and black bean mixture and dipped into a roasted tomatillo and avocado dip.  If you ask me, these are pretty much the best flavors ever and you won’t miss any of those traditional taquito fillings!

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I’ve also baked these taquitos rather than frying them, so you can eat the entire pan and not feel bad about it!  At least that is what I did…  These will also go well on your Superbowl menu!  Or as an appetizer, dinner, midnight snack, etc…  You get the point!


Baked Taquitos with Black Beans & Sweet Potato

  • Yield: 12-14
  • Category: Entree, Appetizer, Gluten Free, Vegan


  • 1 large sweet potato, peeled and cut into 1/2 inch cubes (about 5 cups diced)
  • 1 teaspoon olive oil
  • Heaping 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups black beans
  • 4 tablespoons water
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 12-14 corn tortillas
  • Olive oil for brushing

Roasted Tomatillo & Avocado Dip

  • 10-12 tomatillos, husk removed and washed
  • 2 cloves garlic, peeled
  • 1 jalapeno, cut in half
  • 1 shallot, peeled and cut in half
  • 1 avocado, cut in half, seed removed and scooped out of skin
  • Juice from 1/2 a lime
  • 1 handful cilantro leaves
  • 3/4 teaspoons salt


  1. Pre-heat oven to 400 degrees Fahrenheit. Place diced sweet potatoes on a large baking sheet and add olive oil, salt, and pepper. Toss to coat and roast for about 20 minutes, flipping once.
  2. In a food processor add, roasted sweet potatoes, black beans, water, cumin, paprika, garlic powder, salt, pepper, and smoked paprika. Blend until everything is combined.
  3. Make the dip: turn the oven the broil. On a large baking sheet, place whole tomatillos, garlic cloves, jalapeno, and shallot. Broil for about 7-10 minutes and let cool. Once cooled, Add broiled ingredients as well as the remainder of the dip ingredients to a blender and blend until smooth. Set aside.
  4. Reduce oven temperature to 350 degrees Fahrenheit. Warm corn tortillas in a pan over medium heat until they soften (this will prevent corn torillias from breaking when you roll them) Place about 1/4 cup of black bean and sweet potato mixture into each tortilla and roll up.
  5. Brush a large baking sheet with olive oil and place taquitos on. Brush the top of each taquito with a small amount of olive oil. Bake taquitos until crispy and beginning to brown, 15-20 minutes, flipping once. Dip taquitos into dip and enjoy!


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    • She Likes Food says

      This was the first time I used tomatillos and I really liked them! The avocado mellows them down a bit :) Thanks for pinning!

  1. says

    Oh. heavens. Whenever I hop over to your blog I get an instant craving for all things Mexican food! These taquitos are proving to be no exception, because I am seriously drooling all over the place here! These are faceplant-worthy. :)

    • She Likes Food says

      Haha, I am always craving Mexican food! It is almost my bedtime I could eat a whole plate of it right now! Faceplant away :)

  2. says

    I had the same thing happen with bagel bites! I ate them all the time as a kid, and I just ate another one recently and there were not at all as good as I remembered. I think it just means our taste buds have matured since then, and frozen things like this are no longer delicious. We need the good stuff! These taquitos sound amazing! And healthy too.

    • She Likes Food says

      I loved bagel bites too, Natalie! I’m guessing I probably wouldn’t like them much anymore either though! I probably would still like them a little bit though because I love pizza! I guess that is a good think that our taste buds mature :)

  3. says

    This whole recipe looks fantastic, but the avocado tomatillo sauce especially caught my eye! I love how avocados can give such a creaminess to recipes. And sweet potatoes combined with black beans is such a wonderful idea! Thanks for the inspiration, Izzy!

  4. says

    I’m glad that I’m not the only one who checks the definition of the recipe first- and then do whatever I want :) These look amazing- my family goes crazy for anything with sweet potato in it. And the pics are so bright and sunny – making me wish for summer!

  5. says

    Fabulous recipe, Izzy! I adore Mexican food too and black beans are always a part of it. Tomatillos can be tricky for me to find around here and it’s too bad because they are delicious! I hope to find some soon so I can whip your dipping sauce up with these toquitos! Thank you, Izzy!

  6. says

    haha I check definitions all the time … and then totally disregard them! But seriously, these look soooo good. It has been forever since I made taquitos! And I love me some sweet potatoes and black beans!

    • She Likes Food says

      Glad I’m not the only one, Ashley! Haha! I know you would love these taquitos! You are my Mexican food bestie :)

  7. says

    I’ve always loved something similar, flautas (not sure what the exact difference is!) and I’ve wanted to try making them at home, baking instead of frying them, etc. This is inspiring me! As much as I love sweet potatoes and hearty beans, you can imagine how much I want to eat this! : )

    • She Likes Food says

      I love flautas too, Monica! And I’m sure of the different either! I think they might be the same thing :) You should totally make them! They are so easy and just as good as the fried ones!

  8. says

    These look stupendously delicious and maybe even better….present so well! They look so darn good on the plate. Love those cilantro leaves on top. So pretty! Never have had a taquitos before, but then again, I live in an area that struggles with Mexican food! I wish it weren’t the case, but Chipotle is probably as good as it gets here =) Yours look so good, restaurant quality for sure. Might add a little chicken to the interior to satisfy husbands meat tooth!

    • She Likes Food says

      Thank you, Laura! All the more reason to make these at home! I am a sucker for going out to Mexican food though, so not sure how I would do up there! I do have to admit that I like my Chipotle though :) Haha, chicken would be really good in these too and I think my husband was wishing I had added some to these!

    • She Likes Food says

      Hi Lori! Thank you so much! Yes, I think that whole wheat tortillas would work well with these! The cooking time might be a little different, but I would just bake them until they are cripsy. I hope they turn out great :)

    • She Likes Food says

      HI! So sorry about that! 1/4 teaspoon not 1/4 cup! Thank you for catching that and so sorry for the confusion! I hope you enjoy them :)

      • ST says

        Thanks! That was my guess! I did have to add more water to mine; it was too thick to move in my processor. So far so good; the components taste great, I’m looking forward to tasting the end result. Thanks for the new recipe!

  9. Elizabeth H says

    Made these recently. Give them a 5! The dip/sauce is amazing. There was so much left I’ve used it with many dishes. Incredible over a sautéed avocado on top of an over easy egg. Just mixed it with fresh avocado to tone it down a bit to put over another spicy dish. Your sauce is so versatile. We’ll be making the taquitos and dip again!

    • She Likes Food says

      Hi Elizabeth!! Yah!! So glad you liked them! I totally agree, the sauce is so good on pretty much everything! Thank you so much for letting me know how they turned out! :)

  10. Brenda Cabral says

    I made these several months ago and they were a hit. Any suggestions on what to use instead of the shallot? I liked the shallot personally I thought it was super strong!

    • She Likes Food says

      Hi Brenda! Sorry I didn’t respond sooner. I’m so glad you liked them! I would say to either use a lot less shallot or you can just omit it all together and I think it will still taste great! Or you could try to add some scallions in. They are a little milder than the shallot but still give it an onion flavor :)

  11. says

    I am soooo eager to try this out Thanksgiving when38 ! of my family (that’s all there is of us…I am an only child… and we have 3 celiac’s and 1 vegan. I’m always looking for new recipes for my vegan grandson (in his 30’s now). This will be a great one to snack on.

  12. Jasmine Olpinski Kopiec says

    I don’t like good food. I like AMAZING food. Let’s just say this recipe is on my do again list! I added a little bit of Daiya cheese as I had some on hand. I had to stop myself, take a deep breath and convince myself that I have had enough. It was difficult. THANK YOU!

    • She Likes Food says

      Awww, thanks so much, Jasmine! Haha, I definitely know the feeling of trying to convince myself I’ve eaten enough! And then eating more… haha :)


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