Taquitos and I go way back. Ā 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. Ā They were microwaved and probably had some type of fake cheese inside of them, but I loved them. Ā 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. Ā I got them home, heated them up, and they didn’t taste at all how I remembered them tasting. Ā 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!
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. Ā 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. Ā Instead, these are stuffed with a roasted sweet potato and black bean mixture and dipped into a roasted tomatillo and avocado dip. Ā If you ask me, these are pretty much the best flavors ever and you won’t miss any of those traditional taquito fillings!
I’ve also baked these taquitos rather than frying them, so you can eat the entire pan and not feel bad about it! Ā At least that is what I did… Ā These will also go well on your Superbowl menu! Ā Or as an appetizer, dinner, midnight snack, etc… Ā You get the point!
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Baked Taquitos with Black Beans & Sweet Potato
- Yield: 12-14 1x
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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!
Glad I’m not the only one, Ashley! Haha! I know you would love these taquitos! You are my Mexican food bestie š
I feel like that happens all the time when I revisit a food I loved as a kid. Never lives up to the memory! These taquitos look really good. I like that you baked them, too. Going to have to try this one!
Our taste buds much change a lot as we grow up! I hope you enjoy them, Leah!
Oh my, I just caught myself licking my lips lol. These taquitos look amazing
Haha! I’m so glad you like them! Happy (early) Birthday š
Wait, what was clouding up your mind?! Are you talking about what I think you’re talking about? haha!
These look amazing and so much better than anything frozen. FEED ME!!! š
Drool, looks so delicious. My husband will love these.
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!
I’m glad that I’m not the only one who checks the definition of the recipe first- and then do whatever I want š 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!
These look so delicious! And healthy of course! Love your Mexican recipes! Pinned!
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!
Pictures look great !!!
I actually have never had taquitos, but they always look SO irresistible. These are totally gorgeous Isadora!
These are so mouthwatering, wish to try soon.
I am drooling. These look amazing and I’m soooo happy they are vegan. Pinning Pinning Pinning so that I can make these tomorrow!
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.
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 š
These taquitos look delicious, Izzy, and I love avocado with tomatillos. Tomatillos have such a bright little pop of flavor! Pinned. š
Thank you, Marcie! This is the first time I used tomatillos and I just loved how they tasted š
These taquitos look fantastic, Izzt! I love the black bean and sweet potato combination. Such a perfect dish to jazz up regular Mexican food!
Thanks Gayle! I could live on Mexican food š
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. š
Haha, I am always craving Mexican food! It is almost my bedtime I could eat a whole plate of it right now! Faceplant away š
These look gorgeous! You make the best Mexican food EVER! I can’t wait to try these – they sound positively delicious! Hope your week is off to a great start!!
Awww, thank you so much, Ceara! I hope you have a great weekend š
I’ve never made taquitos at home but I like this baked version. And oh, how jealous I am of your access to fresh tomatillos!! š That dip looks amazing.
I’ll ship you some! Although not sure how they would hold up, haha!
I love almost everything Mexican, but tomatillos is something I just can’t get on board with. But I love the sound of the rest of the taquitos.
Going to pin this!
This was the first time I used tomatillos and I really liked them! The avocado mellows them down a bit š Thanks for pinning!