Vegetarian Lacto Ovo Sweet Potato Taquitos
These Vegetarian Lacto Ovo Sweet Potato Taquitos are a deliciously satisfying fusion of hearty plant-based ingredients and indulgent flavors packed inside crispy corn tortillas. Featuring creamy mashed sweet potatoes, protein-rich black beans, cheddar cheese, and a hint of warming spices like chili powder and cumin, these taquitos provide a perfect balance of savory and sweet. An egg binds the filling for added richness and structure, while oven baking ensures a crunchy golden finish without the need for frying. Ready in under an hour, these taquitos are a crowd-pleasing option for quick weeknight dinners or shared party appetizers. Serve them with tangy sour cream, zesty salsa, and fresh cilantro for a vibrant pop of flavor that’s as easy as it is irresistible! Perfect for vegetarians seeking bold, filling recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 1 pound total) Sweet potatoes
- 1 cup (cooked or canned, rinsed and drained) Black beans
- 1 cup Shredded cheddar cheese
- 1 large Egg
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 small (6-inch) Corn tortillas
- 2 tablespoons Olive oil
- 0.5 cup (optional, for serving) Sour cream
- 0.5 cup (optional, for serving) Salsa
- 2 tablespoons (optional, for garnish) Chopped cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potatoes and cut them into small chunks. Place the chunks in a medium pot and cover with water. Bring to a boil and cook for 10-12 minutes or until the sweet potatoes are completely soft and easy to mash.
Drain the sweet potatoes and transfer them to a large bowl. Mash them with a fork or potato masher until smooth.
Add the black beans, shredded cheddar cheese, egg, chili powder, cumin, garlic powder, salt, and black pepper to the mashed sweet potatoes. Mix until well combined.
Wrap the corn tortillas in a damp paper towel and microwave them for 30-40 seconds to make them pliable and easier to roll.
Scoop about 2 tablespoons of the sweet potato filling onto one side of each tortilla, spreading it into a thin line. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.
Brush the tops of the taquitos lightly with olive oil to help them crisp in the oven.
Bake in the preheated oven for 15-18 minutes or until the taquitos are golden brown and crispy on the edges.
Remove the taquitos from the oven and let them cool slightly before serving.
Serve with sour cream, salsa, and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 58.2 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1599 mg | 123% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1049 mg | 22% | |
*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.
