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Sweet Potato Black Bean Taquitos

kristineskitchenblog.com
These Sweet Potato Black Bean Taquitos are a healthy, family-friendly dinner. Make a big batch and freeze them for easy meal prep!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 16 taquitos
Calories: 435kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 2taquitos | Calories: 435kcal | Carbohydrates: 72g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 1100mg | Fiber: 15g | Sugar: 5g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com