Sweet Potato Black Bean Taquitos
I'm what I like to call a 'culinary environmentalist'.
If Rachel Ray and Greta Thunberg had a lovechild (which they don't, last I checked) - I'd be just that.
Reduce-reuse-recycle, baby.
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Homemade chili? Pour it over a potato night 2 and BOOM, you've got yourself a loaded spud. Leftover cashew cream? Add some vanilla and some maple syrup and Happy Birthday, friend - dairy-free frosting has joined the chat.
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Got some roasted sweet potato wedges? Add some Mexican spices, beans, a veggie or two - and BAM.
House-made taquito filling is on deck. Lets get to rolling about it.
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Prep time: 15 miN
Bake time: 45 min
Total time: 1 hr
Makes 15 taquitos
Ingredients:
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2 sweet potatoes, cut into small cubes
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1/2 red onion, diced
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1/2 red bell pepper, diced
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1 Tbsp avocado oil
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1 pack taco seasoning of choice, to taste
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1/2 tsp smoked paprika
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1/2 tsp cumin
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1/2 cup frozen sweet corn
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1 can black or pinto beans
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3/4 cup lacinato kale
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1/3 cup dairy-free cheese shreds (optional)
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15 gluten-free corn or whole wheat tortillas (wheat-based tortillas will roll more easily)
For serving: cilantro, lime, creamy vegan nacho cheese (recipe linked here), guacamole or avocado - for garnish
Directions:
Preheat oven to 400 degrees F on the convection setting and line a large baking tray with parchment paper.
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Wash and scrub the potatoes before cutting into small cubes, sprinkling with a bit of taco seasoning and roasting for 20-25 minutes, or until fork-tender.
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In the mean time, heat the avocado oil in a large skillet over medium heat. Once hot, add in the chopped red onion, bell pepper, sweet corn, another generous sprinkle of taco seasoning and the remaining spices. Saute for 5-7 minutes.
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Add in the beans and kale and saute for another minute or so.
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Remove the potato cubes from the oven and combine into a large mixing bowl with the bean & vegetable mixture. Taste the mixture and add more taco seasoning if necessary. Mix in the dairy-free cheese shreds.
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Using food processor or immersion blender, blend together the sweet potato, bean & vegetable mixture until sticky but not completely uniform in texture. You still want to be able to see some recognizable chunks of vegetables and beans here.
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Lower the oven temp to 375 F and return oven to normal bake setting. If the tortillas seem as though they may tear upon rolling, steam them first by wrapping them in a damp paper towel and heating for a minute or so in microwave. Then take a sizable scoop of bean & vegetable mixture, spread it on the center of a warm tortilla and roll it up to be set seam-side down on a baking tray. Keep going until you run out of tortillas or filling.
Place the taquitos in the oven for 20-22 minutes, or until the tortillas are slightly golden and crispy to the touch.
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Remove from the oven, let cool for 5 minutes and serve warm with the dips, toppings & sides of your choosing.
Store in the fridge for 3-5 days and enjoy for lunch or dinner all week long.
My family loves to have these with guacamole, our homemade spicy cashew-based nacho cheese sauce, and a kale & romaine salad with cilantro-lime dressing.
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Hope you dig these baby burritos as much as we do!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: