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Black Bean and Sweet Potato Taquitos

Crispy baked taquitos filled with seasoned black beans, roasted sweet potatoes and finished off with a drizzle of creamy avocado lime sauce. You won’t even miss the meat in these black bean taquitos!

black bean taquitos on white plate
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Meatless Mexican Taquitos

Everyone knows I love Mexican food, especially crispy stuffed taquitos. Now don’t get me wrong, I love beef taquitos or chicken taquitos, but I was looking for a healthy dinner idea for Meatless Monday and these vegetarian black bean taquitos were born.

They’re made with seasoned black beans, roasted sweet potatoes and then rolled up in a flour tortilla. They bake in the oven and get super crispy and delicious, without having to fry them in oil. I topped them off with an easy avocado lime sauce and fresh pico de gallo which added the perfect finishing touch!

adding diced sweet potatoes to skillet with black beans

Assembly

  • Beans: Add more flavor to your black beans by warming them up on the stove along with some bold Mexican spices. It doesn’t take long for them to cook, just enough for them to heat through and become infused with flavor.
  • Sweet potatoes: Roasting the sweet potatoes in the oven first gives them a crisp and caramelized exterior. After they’re done cooking, mix them in with the beans.
  • Tortillas: Once the bean and sweet potato mixture is ready, spoon a few Tablespoons of filling in each tortilla and then roll them up tightly. Place them seam side down and then bake in the oven until golden and crispy.
  • Sauce: The avocado lime sauce adds extra flavor and a nice creaminess on top. Just blend the ingredients together in a blender, then drizzle it over the tops before serving.

Variations

  • Corn tortillas also work great in this recipe.
  • If you’d like to add cheese, use about 1 Tablespoon in each taquito.
  • Feel free to add in fajita veggies, roasted zucchini or corn to bulk up the filling even more. You could also replace the sweet potatoes with roasted butternut squash.
  • For more spice, add a dash of hot sauce or sprinkle of paprika into the bean mixture.
  • You can also replace the black beans with pinto beans if preferred.
  • To make vegan, replace the sour cream in the avocado lime sauce with a plant based alternative, or omit the sauce completely.
black bean taquitos with pico de gallo on top

Favorite Toppings

Don’t forget to finish them off with any of the delicious topping ideas below. We also love serving them over a bed of lettuce with a side of Mexican rice or cilantro lime rice. Yum!

How to Freeze Black Bean Taquitos

This recipe makes a great freezer meal to prepare in advance. I prefer to roll and fill the taquitos as directed and then freeze before baking. I’ve found that uncooked tortillas crisp up better when baking from frozen.

Cover them tightly with foil or a lid and store in the freezer for up to 3 months. Let thaw in the fridge the night before serving. Then bake according to directions until crispy.

taquitos with pico on white plate

More Meatless Mexican Recipes:

Black Bean and Sweet Potato Taquitos

5 from 5 votes
Crispy baked taquitos filled with seasoned black beans, roasted sweet potatoes and finished off with a drizzle of creamy avocado lime sauce. You won't even miss the meat in these black bean taquitos!
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 14

Ingredients 

Sweet potatoes

  • 1 pound orange sweet potatoes , about 3 potatoes peeled
  • 1 Tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Kosher salt

Black beans

  • 2 teaspoons olive oil
  • 2 cloves garlic , minced
  • 15 ounces can black beans , undrained
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon oregano

Taquitos

Avocado sauce

  • 2 small/medium avocados
  • 1/2 cup greek yogurt , or sour cream (or a plant based alternative)
  • juice from 1 lime
  • kosher salt to taste

For serving: Pico de gallo

    Instructions

    • Preheat your oven to 400°F. Chop the sweet potatoes into 1/2 inch cubes. Place on a baking sheet and drizzle with 1 Tablespoon olive oil. Add chili powder and salt. Toss until combined.
    • Bake for 20 minute or until fork-tender. Remove and increase oven temperature to 425°F.
      close up of roasted sweet potatoes on baking sheet
    • Meanwhile, in a large saucepan, heat 2 teaspoons olive oil over medium heat. When it is hot, add the minced garlic and sauté for about 1 minute, until fragrant. Add the can of black beans with liquid. Bring the mixture to a boil and then reduce to a simmer. Add cumin, salt and oregano and simmer for 10 minutes.
      black beans in pot
    • Add the sweet potatoes to the beans and stir just until combined.
      black beans and sweet potatoes in pot
    • Spoon about 2-3 Tablespoons of the filling down the center of a tortilla. Roll up tightly and place on a large greased baking sheet (I used the same one I baked the sweet potatoes on). Continue with the rest of the tortillas.
      black bean taquitos on baking sheet
    • Spray each taquito generously with olive oil and sprinkle with salt. Bake at 425°F for about 15-17 minutes, or until they are brown and crispy.
      black bean taquitos on baking sheet
    • To make the sauce, add the avocados, Greek yogurt, lime juice, and salt to a food processor or blender. Mix until combined and smooth.
      avocados in food processor
    • Drizzle sauce over top of taquitos or use to dip them in. Add pico de gallo on top if desired.
      black bean taquitos on white plate

    Video


    Notes

    Freezer instructions: I prefer to freeze before baking. However if you have leftovers, allow to cool and then place into a zip top bag or freezer container. Freeze up to 3 months. Allow to thaw in the refrigerator and then reheat in the oven at 300°F for 5-10 minutes or until hot and crispy. 

    Serving: 1g | Calories: 212kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 513mg | Potassium: 406mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4664IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Course
    Cuisine: Mexican
    Author: Jamielyn Nye

    Did you make this recipe? Don’t forget to give it a star rating below!

    Recipe contributed by Karen of The Food Charlatan for I Heart Naptime.

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