Taquitos and I go way back. Â 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. Â They were microwaved and probably had some type of fake cheese inside of them, but I loved them. Â 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. Â I got them home, heated them up, and they didn’t taste at all how I remembered them tasting. Â 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. Â 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. Â Instead, these are stuffed with a roasted sweet potato and black bean mixture and dipped into a roasted tomatillo and avocado dip. Â 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! Â At least that is what I did… Â These will also go well on your Superbowl menu! Â Or as an appetizer, dinner, midnight snack, etc… Â 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
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!
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 🙂
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.
Hi Margie! That is a lot of people to have over! I hope you guys love these 🙂
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!
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 🙂
Can you eat these cold on a hot summer night? Dipped in greek yougurt? Thanks.
That sounds like the perfect way to eat them! 🙂
can I use a regular blender instead of a food processor?
Hi Danielle! Yes, you should be able to use a regular blender without any problem 🙂
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!
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! 🙂
Taquitos are one of my favorite comfort foods! The tomatillo and avocado dip you served with it looks amazing!
1/4 CUP of smoked paprika? Is that right? I’m making these now & that seems like a lot of paprika! Please advise 🙂
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 🙂
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!
These look great! Do you think they would work with whole wheat tortillas instead of the corn tortillas?
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 🙂
I need to try homemade taquitos!! When I think of them, I think of seeing them in convenience stores lol– NOT GOOD! But yours look so amazing!! I love that you used tomatillos in the dip– so bright and fresh!
You definitely need to try them, Jess! These are much better than the gas station ones, I promise!
Hellllloooo game day!!! So perfect, and I just love the combo of black beans ans sweet potatoes — one of my faves!
Yes! I will be making these again on Sunday 🙂 My favorite combo too, Nicole!
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!
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!
These look fantastic, Izzy! So refreshing! I love taquitos and the black bean and sweet potato combination sound perfect!
Thank you, Kelly! I love taquitos too 🙂
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! : )
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!
WOW! These look so good! I would have never thought of adding sweet potato!! What a great idea! YUM!
Thanks Cailee! The sweet potato really makes them and goes so well with the avocado!
These taquitos are adorable, but I’m especially loving that roasted tomatillo and avocado dip! So creative and YUM 🙂
Thanks Medha! The dip is so good and I ate most of it with a spoon 🙂