Sweet Potato Black Bean Taquitos
I wanted to make a healthier and meatless alternative to of my favorite hispanic dishes. These taquitos will not disappoint. Top them with some homemade avocado cilantro lime sauce and enjoy!
Sweet Potato Black Bean Taquitos
Ingredients
- Corn Tortillas
- Olive Oil Spray
- Vegan Sour Cream optional
- Pickled Onion optional
Sweet Potato Filling
- 2 Sweet Poatoes
- 2 tbsps. Vegan Butter
- 2 tsps. Garlic Powder
- 2 tsps. Onion Powder
- 1 tsp. Pepper
- 1 1/2 tsps. Salt
Black Bean Filling
- 1 can Black Beans drained
- 2 tbsps. Olive Oil
- 1 Onion diced
- 3 tsps. Minced Garlic
- 4 tsps. Chili Powder
- 2 1/2 tsps. Smoked Paprika
- 1 tsp. Cumin
- 1/2 Jalapeno diced
Avocado Cilantro Lime Sauce
- 1 Avocade
- 1 1/2 Limes
- 1/3 Cilantro
- Salt/Pepper to taste
- 1/2 cup Coconut Milk
- 4 tbsps. Water
Instructions
- Cube sweet potatoes and boil for 10-12 mins
- Drain and add seasonings
- Saute minced garlic, onion, and jalapeno for 3-5 min
- Add beans and spices to the garlic and onions. Mix and cook for 3-5 min
- Place tortillas in microwave wrapped in wet paper towel
- Spread tortillas with sweet potato filling and top with black beans mixture
- Roll into taquitos and place the flap side down on a cookie sheet
- Spray with olive oil and bake at 400ºF for 20-25 min
- Top with your favorite topping and enjoy
