Crispy Baked Vegan Taquitos
A smoky black bean and sweet potato filling gets rolled into corn tortillas and baked until crisp, skipping the deep fryer without sacrificing crunch. They work as an appetizer, a main course, or party food. The whole batch bakes in about 25 minutes after a quick prep.
Equipment
- 1 Baking sheet
- 1 Frying pan or skillet
- 1 Mixing bowl
- 1 Potato masher or fork
- 1 Parchment paper
Ingredients
Filling
- 1 tablespoon olive oil extra virgin recommended
- 1 large yellow onion finely diced
- 2 cloves garlic minced
- 1 ½ cups sweet potato peeled, diced into ½-inch cubes
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder optional, for spice
- 1 can black beans 15 oz can, drained and rinsed
- 1 tablespoon lime juice freshly squeezed
- 12 pieces corn tortillas use fresh, pliable tortillas
To Finish
- 2 tablespoons neutral oil for brushing tortillas
- ¼ cup fresh cilantro chopped, for garnish
- 1 large avocado sliced, for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4–5 minutes, or until translucent and aromatic.
- Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Add sweet potato cubes and cook for 10–12 minutes, stirring occasionally, until tender and slightly caramelized. If needed, add a splash of water to prevent sticking.
- Mix in cumin, smoked paprika, and chipotle chili powder. Stir well, then add the black beans. Cook for 3 more minutes to combine flavors.
- Remove from heat and mash the mix lightly with a fork or potato masher, leaving some texture. Stir in lime juice and taste for seasoning.
- Warm tortillas briefly in a damp towel in the microwave for 20–30 seconds to make them pliable.
- Place 2–3 tablespoons of filling slightly off-center on each tortilla. Roll tightly into taquitos and place seam side down on the prepared baking sheet.
- Brush each taquito with neutral oil for a golden, crisp finish.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Notes
- If tortillas crack while rolling, heat them individually on a dry skillet for 10–15 seconds per side to soften.
- For a gluten-free option, verify your corn tortillas are certified gluten-free.
- Substitute black beans with pinto beans or lentils for a variation in flavor.
- Sneak in extra veggies like spinach or kale—finely chopped—they wilt beautifully into the mixture.
Nutrition
Calories: 326kcalCarbohydrates: 35gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 38mgPotassium: 727mgFiber: 11gSugar: 4gVitamin A: 7390IUVitamin C: 11mgCalcium: 59mgIron: 2mg
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