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.
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.
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.
Prep time: 15 miN
Bake time: 45 min
Total time: 1 hr
Makes 15 taquitos
2 sweet potatoes, cut into small cubes
1/2 red onion, diced
1/2 red bell pepper, diced
1 Tbsp avocado oil
1 pack taco seasoning of choice, to taste
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup frozen sweet corn
1 can black or pinto beans
3/4 cup lacinato kale
1/3 cup dairy-free cheese shreds (optional)
15 gluten-free corn tortillas
For serving: cilantro, lime, creamy vegan nacho cheese (recipe linked here), guacamole or avocado - for garnish
Preheat oven to 400 degrees F on the convection setting and line a large baking tray with parchment paper.
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.
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.
Add in the beans and kale and saute for another minute or so.
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.
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.
Lower the oven temp to 375 F and return oven to normal bake setting. Steam the tortillas by wrapping them in a damp paper towel and heating them 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.
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.
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: