Name: Crunchy Sweet Potato and Black Bean Taquitos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 cup cilantro, roughly chopped; 1/2 teaspoon salt; 1/8 teaspoon salt; 1/2 teaspoon garlic powder; 3 cups sweet potatoes; Cooking spray; 1/2 medium red onion, finely chopped; 15-ounce can black beans, rinsed and drained; 1 tablespoon lime juice; 8 whole wheat tortillas; 1 medium ripe avocado; 1/4 cup sour cream; 1/2 teaspoon lime juice; 1 teaspoon ground cumin; 1/4 teaspoon ground cumin

Taquito

What ingredients do I need to make Taquitos?

Can I use different fillings for my Taquitos?

Do I need a special appliance to fry the Taquitos?

Enjoy these delightfully crispy whole wheat taquitos filled with a delicious blend of sweet potatoes and black beans, served with a creamy avocado and cumin dip. This dish is both hearty and wholesome, making it a perfect choice for a family meal or a casual get-together.

Milk

Wheat

Mediterranean

Vegetarian

Fresh Vegetables

gram

fresh cilantro

Seasonings

salt

garlic powder

sweet potato

Oils

milliliter

cooking spray

red onion

Beans & Legumes

black beans

Juice

lime juice

Tortillas & Wraps

wheat tortilla

Fresh Fruit

avocado

Creams & Creamers

sour cream

ground cumin

Thiamin (B1)

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Riboflavin (B2)

Beta-cryptoxanthin

Lutein+zeaxanthin

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Lactose

Carbohydrates

Water

Calories

Selenium

Minerals

Vitamin C

Vitamin K

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

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Easy Vegan Baked Taquitos

Crunchy Sweet Potato and Black Bean Taquitos

Produce

Baking Goods

Beverages

Bakery

Dairy

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Start by boiling the sweet potatoes until they are soft enough to be easily mashed. Let them cool, then peel and mash.

Preheat your oven to 425 degrees F. Then, spray a large baking sheet with cooking spray.

Finely chop the red onion and roughly chop the cilantro.

In a large bowl, combine the mashed sweet potatoes, beans, chopped cilantro, chopped onion, lime juice, ground cumin, garlic powder and salt. Mix the ingredients together well.

Lay out the whole wheat tortillas and fill each with about 1/3 cup of the sweet potato mixture.

Carefully roll the tortillas, making sure that the filling stays inside, and place them seam-side down on the prepared baking sheet.

While the taquitos are cooking, prepare the dip. Mash together the ripe avocado, sour cream, lime juice, cumin, and salt until creamy.

Bake the taquitos in the preheated oven for around 20 minutes, flipping them halfway through to ensure that they cook evenly. Serve them warm with the avocado dip on the side.

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