Baked Sweet Potato Taquitos

These Sweet Potato Taquitos are vegan and baked instead of fried for a healthy riff on one of our favorite fried foods. They're just as crunchy and great with some cashew cream sauce on the side.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 24 taquitos, enough for 6 to 8 for dinner or 8 to 12 as an appetizer

Ingredients

For the filling:

  • 1/2 pound sweet potatoes, peeled and shredded (about 2 cups)
  • 1 (15-oz) can black beans, drained and rinsed; liquid reserved (or about 2 cups homemade beans)
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons minced fresh cilantro
  • 24 6-inch corn tortillas
  • 4 tablespoons olive oil for brushing

For the dip:

To serve:

  • Cilantro
  • Minced red onion

Method

1 Make the filling: In a medium skillet, combine the shredded sweet potatoes with the black beans, garlic powder, chili powder, salt, and 3 tablespoons of the bean liquid.

Simmer the mixture until the sweet potatoes are tender; 6 to 8 minutes. Lightly mash the black beans and stir in the minced cilantro.

2 Warm the tortillas: Wrap tortillas in a damp towel and place in a 300˚F oven for roughly 10 minutes to warm. Alternatively, wrap the tortillas in damp paper towels and place in the microwave for 20 seconds or so.

3 Assemble the taquitos: Place a tortilla in front of you. Scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck the edge tightly under. Then, continue to roll.

Place the taquito seam side down on a baking tray lined with parchment. Stick with a toothpick if necessary to keep the filling from falling out. Repeat with remaining filling. (Depending on how much filling you've used with each taquito, you may have tortillas leftover.)

At this point, the taquitos can be frozen for up to 6 months; see headnotes for detailed freezing and reheating instructions.

4 Bake the taquitos: Preheat your oven to 425˚F. Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp.

5 Assemble the dip: While the taquitos are baking, in a small bowl combine the cashew cream with the cilantro, garlic, and salt.

 6 Serve: Serve the taquitos with the cashew dip drizzled on top, along with a sprinkle of cilantro and minced red onion, if desired.

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Comments

  • Lynne Koyamatsu

    I made these a day ahead of a family dinner party as the crunchy addition to the Baked Shrimp and Chipotle dish. Yummy. Heating the tortillas was the key, my first few cracked a bit. Adding this to the rotation!

    xxxxxyyyyy