Sweet Potato & Black Bean Taquitos – Crispy, Comforting, and Easy
Sweet potato and black bean taquitos are the kind of weeknight win that feels special without any fuss. They’re crispy on the outside, creamy and smoky on the inside, and loaded with flavor that hits all the right notes. You can bake or air-fry them, and they freeze beautifully for quick lunches.
Serve them with guacamole, salsa, or a drizzle of lime crema, and you’ve got a crowd-pleaser that works for dinner, game night, or meal prep.
Ingredients
Method
- Cook the sweet potatoes: Bring a pot of salted water to a boil. Add sweet potato cubes and cook until fork-tender, about 10–12 minutes. Drain well.
- Make the flavor base: While the potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Season the mix: Stir in cumin, chili powder, smoked paprika, coriander, and chipotle powder (if using). Cook 30 seconds to bloom the spices.
- Mash and combine: In a large bowl, mash the drained sweet potatoes until mostly smooth. Add the spiced onion mixture, black beans, lime zest, a squeeze of lime juice, cilantro, salt, and pepper. Fold in the cheese. Taste and adjust seasoning.
- Warm the tortillas: To prevent cracking, wrap corn tortillas in a damp paper towel and microwave 30–60 seconds. Keep them warm under a towel as you work.
- Fill and roll: Spread 2–3 tablespoons of filling along the lower third of each tortilla. Roll tightly into a cigar shape. Place seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil.
- Bake: Preheat oven to 425°F (220°C). Bake for 14–18 minutes, turning once halfway, until golden and crisp. For extra crunch, broil for 1–2 minutes at the end, watching closely.
- Air-fryer option: Air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until crisp and browned.
- Stovetop option: Pan-fry in a thin layer of oil over medium heat, seam-side down first, turning until evenly golden. Drain on a paper towel.
- Serve: Top with a drizzle of lime crema, a spoonful of salsa, and sliced avocado or guacamole. Add a squeeze of fresh lime for brightness.
What Makes This Recipe So Good
- Balanced flavors and textures: Sweet potatoes bring natural sweetness, black beans add heartiness, and spices add warmth and depth. The crispy tortilla seals the deal.
- Weeknight-friendly: Simple pantry staples, easy steps, and flexible cooking options—baked, air-fried, or pan-fried.
- Budget-conscious: Uses affordable ingredients without feeling plain.
- Make-ahead and freezer-friendly: Roll them in advance and bake from frozen when you need a quick meal.
- Diet-friendly: Naturally vegetarian and easy to make vegan and gluten-free.
Shopping List
- 2 medium sweet potatoes (about 1.5 pounds), peeled and cubed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1–2 tablespoons olive oil (plus more for brushing)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander (optional)
- 1/4–1/2 teaspoon chipotle powder or hot sauce (optional, for heat)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 lime (zest and juice)
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (cheddar, pepper jack, or a dairy-free alternative)
- 12–16 small corn tortillas (6-inch) or flour tortillas
- Cooking spray or oil for baking/air-frying
- Optional toppings: sour cream or Greek yogurt, avocado or guacamole, salsa, pickled onions
Step-by-Step Instructions
- Cook the sweet potatoes: Bring a pot of salted water to a boil. Add sweet potato cubes and cook until fork-tender, about 10–12 minutes.
Drain well.
- Make the flavor base: While the potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Season the mix: Stir in cumin, chili powder, smoked paprika, coriander, and chipotle powder (if using).
Cook 30 seconds to bloom the spices.
- Mash and combine: In a large bowl, mash the drained sweet potatoes until mostly smooth. Add the spiced onion mixture, black beans, lime zest, a squeeze of lime juice, cilantro, salt, and pepper. Fold in the cheese.
Taste and adjust seasoning.
- Warm the tortillas: To prevent cracking, wrap corn tortillas in a damp paper towel and microwave 30–60 seconds. Keep them warm under a towel as you work.
- Fill and roll: Spread 2–3 tablespoons of filling along the lower third of each tortilla. Roll tightly into a cigar shape.
Place seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil.
- Bake: Preheat oven to 425°F (220°C). Bake for 14–18 minutes, turning once halfway, until golden and crisp.
For extra crunch, broil for 1–2 minutes at the end, watching closely.
- Air-fryer option: Air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until crisp and browned.
- Stovetop option: Pan-fry in a thin layer of oil over medium heat, seam-side down first, turning until evenly golden. Drain on a paper towel.
- Serve: Top with a drizzle of lime crema, a spoonful of salsa, and sliced avocado or guacamole. Add a squeeze of fresh lime for brightness.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Bake at 375°F (190°C) for 8–10 minutes or air-fry at 360°F (182°C) for 5–7 minutes to re-crisp.
Avoid microwaving if you want them crunchy.
- Freeze unbaked: Place rolled taquitos on a sheet pan, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425°F (220°C) for 18–22 minutes.
- Freeze baked: Cool, freeze on a tray, then bag. Reheat in the oven or air fryer until hot and crisp.
Health Benefits
- Fiber-rich: Sweet potatoes and black beans deliver soluble and insoluble fiber that supports digestion and satiety.
- Complex carbs: Sweet potatoes provide steady energy, perfect for lunch or active evenings.
- Plant-based protein: Black beans add protein and minerals like iron and magnesium.
- Micronutrient boost: Sweet potatoes are loaded with beta-carotene (vitamin A), plus vitamin C and potassium.
- Better-for-you cooking methods: Baking or air-frying keeps fat lower than deep-frying while staying crispy.
What Not to Do
- Don’t skip warming the tortillas: Cold corn tortillas crack and won’t roll well.
- Don’t overfill: Too much filling makes them burst open and leak.
- Don’t leave them crowded on the pan: Space them out so they crisp instead of steam.
- Don’t forget to season: Taste the filling before rolling and adjust salt, lime, and heat.
- Don’t rely on the microwave for reheating: It softens the shells.
Use the oven or air fryer for crunch.
Variations You Can Try
- Vegan: Skip the cheese or use a dairy-free shredded blend. Add 2 tablespoons nutritional yeast for a savory boost.
- Gluten-free: Stick with 100% corn tortillas. Check labels on spices and beans if needed.
- Extra protein: Add 1 cup cooked, shredded chicken or tofu crumbles to the filling.
- Roasted veggies: Toss sweet potatoes with oil and spices, roast at 425°F (220°C) until caramelized for deeper flavor.
- Cheese swap: Try cotija, Oaxaca, Monterey Jack, or a smoky gouda.
- Green chile kick: Stir in canned diced green chiles or a spoonful of chipotle in adobo.
- Breakfast taquitos: Add scrambled eggs and serve with salsa verde.
- Fresh crunch: Serve with shredded cabbage, radishes, and a quick lime slaw.
FAQ
Can I use flour tortillas instead of corn?
Yes.
Flour tortillas roll easily and won’t crack, and they bake up nicely. They’ll be more burrito-like than classic taquitos, but still delicious.
How do I keep taquitos from unrolling?
Place them seam-side down on the baking sheet and brush lightly with oil. If needed, secure with a toothpick while baking, then remove before serving.
Can I make the filling ahead of time?
Absolutely.
Make the filling up to 3 days in advance and refrigerate. Warm it slightly before rolling to make assembly easier.
What sauces go best with these?
Salsa roja, salsa verde, chipotle mayo, lime crema, or guacamole all work great. A simple mix of Greek yogurt, lime juice, and a pinch of salt is an easy, lighter option.
Do I have to peel the sweet potatoes?
Peeling gives a smoother filling, but you can leave the skins on if you like the texture and want extra fiber.
Just scrub them well.
How spicy are they?
Mild by default. Add chipotle powder, hot sauce, or diced jalapeño to dial up the heat to your liking.
Can I double the recipe?
Yes. Use two sheet pans and rotate them halfway through baking.
Freeze extra taquitos before baking for easy future meals.
Wrapping Up
Sweet Potato & Black Bean Taquitos are crisp, comforting, and easy to make your own. With a short ingredient list and flexible cooking methods, they fit weeknights, potlucks, and meal prep. Keep a batch in the freezer, grab your favorite salsa, and you’ve got a reliable go-to that tastes great every time.
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