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Baked Taquitos with Black Beans & Sweet Potato

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5 from 5 reviews

  • Yield: 12-14 1x


  • 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
  • 1214 corn tortillas
  • Olive oil for brushing

Roasted Tomatillo & Avocado Dip

  • 1012 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!
  • Category: Entree, Appetizer, Gluten Free, Vegan