Vegetarian Taquitos
Crispy, golden-brown perfection meets wholesome, plant-based goodness in these irresistible Vegetarian Taquitos. Packed with a flavorful filling of roasted sweet potatoes, black beans, and a medley of smoky spices like chili powder and cumin, these taquitos strike the perfect balance between hearty and vibrant. Wrapped in warm corn tortillas and baked to crunchy perfection, they’re ideal for a weeknight dinner or a crowd-pleasing appetizer. Topped with fresh cilantro and served with creamy guacamole or tangy sour cream, these taquitos deliver bold flavors and a satisfying texture in every bite. Quick to make and naturally gluten-free, this recipe is a must-try for taco night or any plant-based meal craving.
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Recipe Information
Ingredients
- 1 large sweet potato
- 1 can black beans
- 12 pieces corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 0.5 medium red onion
- 2 pieces garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- to taste sour cream or guacamole (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Peel and dice the sweet potato into small, 1/2-inch cubes. Transfer to a mixing bowl.
Drain and rinse the black beans, then add them to the bowl with the sweet potato.
Finely chop the red onion and mince the garlic cloves, then add them to the bowl.
Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Drizzle with olive oil and toss until everything is evenly coated.
Spread the seasoned sweet potato and black bean mixture evenly onto the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
Remove the roasted mixture from the oven and let it cool slightly. Transfer to a mixing bowl and mash lightly with a fork or potato masher, leaving some texture intact.
Reduce the oven temperature to 400°F (200°C).
Warm the corn tortillas in the microwave for 20-30 seconds, wrapped in a damp paper towel, to make them pliable and easier to roll.
Place about 2 tablespoons of the filling onto the lower third of each tortilla and sprinkle with a small amount of shredded cheese. Roll the tortilla tightly and place it seam-side down on the baking sheet.
Repeat with the remaining tortillas and filling. Brush the tops of the rolled taquitos lightly with olive oil to help them crisp up in the oven.
Bake the taquitos at 400°F for 15-20 minutes, or until the edges are golden brown and crispy.
Remove from the oven and let cool for a few minutes. Serve warm, garnished with fresh cilantro if desired, and paired with sour cream or guacamole for dipping.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 323 mg | 7% | |
*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.
