Sweet Potato Black Bean Taquitos
These Sweet Potato Black Bean Taquitos are a healthy, family-friendly dinner. Make a big batch and freeze them for easy meal prep!
Homemade taquitos are one of my very favorite foods to stock in my freezer. They bake perfectly from frozen and satisfy my craving for Mexican food! I’ve been making these creamy baked chicken taquitos for years. These honey bbq slow cooker chicken taquitos are another favorite because the slow cooker makes cooking the chicken so easy.
I like to make a big batch whenever I made taquitos – this Sweet Potato Black Bean Taquitos recipe makes 16. With a little bit of prep work up front, you can have a couple of dinners ready to put in the oven after a long day. We’ll often bake some taquitos from our freezer on Friday nights when I don’t feel like cooking and don’t want to rely on takeout pizza.
I had been wanting to try a sweet potato black bean variation on taquitos for a while, as it’s one of my favorite flavor combinations. You guys love these vegetarian enchiladas, and this sweet potato black bean chili is another reader favorite!
How to make sweet potato black bean taquitos
Making these taquitos is simple. It will take you about 30 minutes. First, you’ll steam the sweet potatoes until they’re soft.
While the sweet potatoes cool, you’ll combine the remaining ingredients in a big bowl. You’ll need chopped red onion, black beans (this is a great way to use up leftover Instant Pot black beans), salsa, chili powder, cumin, garlic powder, salt and colby jack cheese.
Once the sweet potatoes are mostly cool, you add them to the bowl with the other ingredients. Before stirring everything together, I like to mash the sweet potatoes up a little bit.
To fill the taquitos, you’ll spread about 1/3 cup of the filling mixture in a line across the lower third of each tortilla and then roll them up. You can either bake the taquitos right away or freeze them to bake later.
How to freeze taquitos for baking later:
- Lay taquitos in a single layer on a baking sheet or in a baking dish. They can be close together but shouldn’t be touching.
- Freeze for 1-2 hours, until frozen through. Then transfer to a zip-top plastic bag and store in the freezer for up to 3 months.
- Taquitos can go straight from the freezer to the oven. To bake a frozen taquito, follow the baking directions in the recipe, adding a few extra minutes to the bake time as needed to heat them through.
Cooking Tips for these Vegetarian Taquitos:
- These half sheet baking pans are really convenient for flash-freezing foods such as taquitos, meatballs and berries. They’re half the size of a regular sheet pan so they fit nicely in most freezers.
- I like to lightly spray my taquitos with olive oil spray and sprinkle on some coarse Kosher salt before baking. The spray helps them to crisp and brown and the salt adds a little extra flavor.
- Serve taquitos with my easy guacamole recipe or homemade salsa.
Sweet Potato Black Bean Taquitos
- 2 medium sweet potatoes about 1 pound, peeled and cut into 1-inch cubes (about 4 cups)
- ½ cup chopped red onion
- 15 ounce can black beans rinsed and well drained
- ½ cup salsa
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup grated colby jack cheese 4 ounces
- 16 6- or 7-inch whole grain tortillas
- olive oil or olive oil cooking spray
- kosher salt
- for serving: guacamole, salsa, plain Greek yogurt or sour cream, etc.
- Preheat oven to 375 degrees F.
- Place sweet potatoes in a steamer basket over a pot of boiling water. Cover and steam until soft, about 12 minutes. Remove lid and let cool slightly.
- Meanwhile, place the chopped onion, black beans, salsa, chili powder, cumin, garlic powder, salt and grated cheese in a large bowl. Stir to combine.
- Add the cooked sweet potatoes to the bowl with the other ingredients and gently mash with a fork. Then, stir them into the black bean mixture.
- Spoon about 1/3 cup of the mixture across the lower third of each tortilla and roll up tightly.
- At this point, the taquitos can either be baked immediately, refrigerated for up to 1 day and then baked, or frozen. See note below for freezer directions.
- To bake taquitos: place seam-side down on a parchment-lined baking sheet. Lightly brush each taquito with olive oil (or lightly spray with cooking spray), and sprinkle with kosher salt.
- Bake for about 15 minutes, until golden brown.
- Freezer Instructions: Lay taquitos in a single layer in baking dish(es). Place in freezer for 1-2 hours until frozen through, then transfer to a zip-top plastic bag. Store in the freezer for up to 3 months.
- Taquitos can go straight from freezer to the oven. To bake a frozen taquito, follow the baking directions in the recipe above, adding a few extra minutes to the bake time as needed to heat them through.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!