These crispy, golden brown loaded sweet potato black bean taquitos are super crunchy on the outside but warm and molten on the inside. I felt like celebratory fireworks were going off in my mouth when I took the first bite. They’re crispy, salty, sweet, and spicy. SO YUMMY.I used to eat the hell out of those little store bought freezer taquitos. I remember coming home from school and devouring a plateful of those crispy delights. The other day, I was having a super random craving to bring them back into my life but didn’t feel like going to the store. So I decided to make my own. And let me tell you, it was the best decision ever!! I am 100% going to be making these all the time now. They are good for lunch, dinner, snack time, as an appetizer, as a late night treat, you name it. You could even throw a fried egg on top for a perfect, satisfying breakfast.These loaded sweet potato black bean taquitos were insanely easy to make. First, I roasted the sweet potatoes with my homemade taco seasoning. Then, I stuffed the tortillas with refried black beans, sweet potatoes, and red pepper. Next, I rolled em up and baked them. To make them extra crispy, I cooked them in olive oil on the stove for just a couple minutes after baking. This will give them that perfect golden brown color and the perfect amount of crunch.I loaded them up with lots of toppings and drizzled them with chipotle cashew aioli. I’m a believer in never having too many sauces and dips so if you’re feeling real extra, I’d definitely make avocado crema for dipping!The secret to making the corn tortillas easier to roll up, is to warm the corn tortillas in the microwave first. Just wrap them up in damp paper towels or a kitchen towel and microwave for about a minute. This makes them super pliable so you can easily roll them up!Sometimes I want meaty, cheesy taquitos and other times my body craves my Loaded Sweet Potato Black Bean Taquitos. I don’t characterize myself as “good” or “bad” depending which ones I eat. Both provide my body with different nutrients, pleasure and satisfaction. I eat intuitively. That means eating what feels good in MY body, not what I “should eat”.
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- Sweet Potato Black Bean Tacos with Avocado Crema
- Loaded Nachos with Macadamia Nut Queso
- Cauliflower Rice Fajita Bowl
- Beef and Cheese Taquitos
These crispy, golden brown loaded sweet potato black bean taquitos are super crunchy on the outside but warm and molten on the inside. I felt like celebratory fireworks were going off in my mouth when I took the first bite. They’re crispy, salty, sweet, and spicy. SO YUMMY.
For the taquitos:
- 2 medium sweet potatoes
- 1 tbsp homemade taco seasoning
- 10 corn tortillas
- 1/2 red pepper (diced)
- 1/2 cup and 2 tbsp refried black beans (about half a can)
- Preheat oven to 400 degrees. Peel the sweet potatoes and cut them into very small pieces.
- Mix sweet potatoes with taco seasoning and lightly coat with olive oil.
- Bake the potatoes for about 25 minutes.
- Take the sweet potatoes out of the oven and reduce temperature to 350 degrees.
- Stack the corn tortillas up and wrap them in a damp paper towel or kitchen towel and microwave for a minute (until flexible and warm).
- Spread about 1 tbsp refried black beans in each tortilla. Evenly distribute the red pepper and sweet potatoes in each tortilla. Roll them up tightly and place them on a baking sheet.
- Brush each taquito generously with olive oil and bake for 15 minutes.
- When there’s about 5 minutes left, heat up a few tbsp olive oil on medium to high heat in a large skillet. Once the taquitos have baked for 15 minutes, brown them in the skillet for about 1-2 minutes on each side until they are golden and crispy.
- Top with the suggested or your favorite toppings.
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: sweet potato taquitos, black bean taquitos, mexican recipe