Vegan Taquitos
Crispy, flavorful, and irresistible, these Vegan Taquitos are a crowd-pleasing recipe perfect for appetizers, snacks, or even a light dinner. Filled with a hearty mixture of tender sweet potatoes, protein-packed black beans, and aromatic spices like chili powder, cumin, and paprika, these plant-based delights deliver a satisfying, smoky flavor with every bite. Baked, not fried, they are brushed with avocado oil for a guilt-free crunch that's just as satisfying as traditional fried taquitos. Nutritional yeast adds a subtle cheesy note, while a squeeze of lime and fresh cilantro brightens the dish. Serve these oven-baked taquitos with your favorite dips—guacamole, salsa, or vegan sour cream—for a winning, dairy-free finger food everyone will love. Ready in less than an hour, this recipe is perfect for busy weeknights or festive gatherings.
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1.5 cups Black beans
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 12 Corn tortillas
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 1 tablespoon Avocado oil (for brushing tortillas)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes. Steam or boil them until tender, about 10 minutes. Drain and set aside to cool slightly.
While the sweet potatoes cook, finely dice the onion and garlic.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-5 minutes.
In a large bowl, mash the cooked sweet potato with a fork or potato masher. Add the black beans and mash slightly, leaving some texture.
To the sweet potato and black bean mixture, stir in the sautéed onion and garlic, chili powder, cumin, paprika, salt, nutritional yeast, lime juice, and cilantro.
Warm the corn tortillas so they are pliable, either by microwaving them under a damp paper towel for 15 seconds or heating them in a dry skillet for a few seconds on each side.
Spoon about 2 tablespoons of the sweet potato mixture onto one side of each tortilla and roll it tightly into a taquito. Place the taquitos seam-side down on the prepared baking sheet.
Brush the tops of the taquitos lightly with avocado oil to help them crisp up.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy.
Serve warm with your favorite dipping sauces, such as guacamole, salsa, or vegan sour cream.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 361.1 g | 131% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 20.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
