This recipe introduces a unique twist to traditional taquitos with the sweet and savory flavors of sweet potatoes and black beans. Whether you're a vegan looking to switch up your routine or just love a good, hearty taquito, this dish is sure to satisfy.
The ingredients for this recipe are fairly common and can be found in most supermarkets. However, the vegan cashew “cheese” sauce might be a bit harder to find. It is usually located in the health food or vegan section of the store. If you can't find it, you can also make your own at home using raw cashews, nutritional yeast, garlic, and salt.
Ingredients for Baked Sweet Potato Taquitos
Sweet potatoes: These lend a sweet, starchy base to the taquitos filling.
Black beans: A great source of plant-based protein.
Garlic powder: Adds a savory flavor note.
Chili powder: Gives the filling a bit of heat.
Sea salt: Enhances the flavors of the other ingredients.
Cilantro: Brings in a fresh, herbaceous taste.
Corn tortillas: The shell of the taquito. Choose a good quality brand for best results.
Olive oil: Used for brushing and baking the taquitos.
Vegan cashew “cheese” sauce: Provides a creamy, tangy contrast to the sweet and spicy filling.
Red onion: Serves as a flavorful garnish.
One reader, Garner Forsyth says:
These baked sweet potato taquitos are a game-changer! The filling is bursting with flavor, and the crispy tortillas are a delight. The creamy cashew dip is the perfect finishing touch. I can't get enough of these - they're a hit with everyone!
Techniques for Making Perfect Sweet Potato Taquitos
How to make the filling: Combine the shredded sweet potatoes with the black beans, garlic powder, chili powder, salt, and 3 tablespoons of the bean liquid in a medium skillet. Simmer the mixture until the sweet potatoes are tender, about 6 to 8 minutes. Lightly mash the black beans and stir in the minced cilantro.
How to warm the tortillas: Wrap tortillas in a damp towel and place in a 300˚F oven for roughly 10 minutes to warm. Alternatively, wrap the tortillas in damp paper towels and place in the microwave for 20 seconds or so.
How to assemble the taquitos: Place a tortilla in front of you. Scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck the edge tightly under. Then, continue to roll. Place the taquito seam side down on a baking tray lined with parchment. Stick with a toothpick if necessary to keep the filling from falling out. Repeat with remaining filling.
How to bake the taquitos: Preheat the oven to 425˚F. Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp.
How to assemble the dip: In a small bowl, combine the cashew cream with the cilantro, garlic, and salt.
How to serve: Serve the taquitos with the cashew dip drizzled on top, along with a sprinkle of cilantro and minced red onion, if desired.
How To Make Baked Sweet Potato Taquitos
Serves:
Ingredients
For Filling:
- ½lbsweet potatoes,(about 2 cups), peeled and shredded
- 1canblack beans,(15 oz), drained and rinsed; liquid reserved, or about 2 cups homemade beans
- 2tspgarlic powder
- 2tspchili powder
- ½tspfine sea salt
- 6tbspfresh cilantro,minced
- 24corn tortillas,(6 inch)
- 4tbspolive oil for brushing
For Dip:
- 1cupcreamy vegan cashew “cheese” sauce
- ½cupcilantro,lightly packed, chopped
- 2clovesgarlic,crushed
- ½tspsea salt
To Serve:
- cilantro
- red onion,minced
Instructions
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Make the filling: In a medium skillet, combine the shredded sweet potatoes with the black beans, garlic powder, chili powder, salt, and 3 tablespoons of the bean liquid. Simmer the mixture until the sweet potatoes are tender; 6 to 8 minutes. Lightly mash the black beans and stir in the minced cilantro.
-
Warm the tortillas: Wrap tortillas in a damp towel and place in a 300˚F oven for roughly 10 minutes to warm. Alternatively, wrap the tortillas in damp paper towels and place in the microwave for 20 seconds or so.
-
Assemble the taquitos: Place a tortilla in front of you. Scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck the edge tightly under. Then, continue to roll. Place the taquito seam side down on a baking tray lined with parchment. Stick with a toothpick if necessary to keep the filling from falling out. Repeat with remaining filling. (Depending on how much filling you’ve used with each taquito, you may have tortillas leftover.) At this point, the taquitos can be frozen for up to 6 months; see headnotes for detailed freezing and reheating instructions.
-
Bake the taquitos: Preheat your oven to 425˚F. Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp.
-
Assemble the dip: While the taquitos are baking, in a small bowl combine the cashew cream with the cilantro, garlic, and salt.
-
Serve: Serve the taquitos with the cashew dip drizzled on top, along with a sprinkle of cilantro and minced red onion, if desired.
Nutrition
- Calories: 131.42kcal
- Fat: 5.59g
- Saturated Fat: 0.90g
- Monounsaturated Fat: 3.21g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 17.84g
- Fiber: 3.39g
- Sugar: 1.03g
- Protein: 3.80g
- Sodium: 136.88mg
- Calcium: 33.13mg
- Potassium: 186.20mg
- Iron: 1.18mg
- Vitamin A: 74.37µg
- Vitamin C: 1.16mg
Pro Tip for Perfecting Your Taquito Technique
When rolling your taquitos, make sure to roll them tightly to prevent the filling from spilling out during the baking process. If you're having trouble keeping them closed, you can use a toothpick to secure them. However, remember to remove the toothpicks before serving. Additionally, warming the tortillas before rolling can make them more pliable and less likely to tear.
Time-Saving Tips for Preparing Baked Sweet Potato Taquitos
Prepare the filling: To save time, consider prepping the sweet potato and black bean filling in advance and storing it in the refrigerator until ready to use.
Batch cooking: Make a larger quantity of the taquito filling and freeze it in portions for future use, allowing for quick and easy assembly when needed.
Use store-bought sauce: Opt for a pre-made cashew “cheese” sauce to save time on preparing the dip, or consider making a larger batch and storing it for multiple uses.
Assembly line: Set up an assembly line with all the ingredients and tortillas laid out, making it easier to fill and roll the taquitos quickly and efficiently.
Kitchen tools: Utilize kitchen tools such as a food processor for shredding the sweet potatoes and a garlic press for mincing the garlic to expedite the prep process.
Substitute Ingredients For Baked Sweet Potato Taquitos Recipe
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to sweet potatoes and can be used as a delicious alternative in this recipe.
black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor to black beans, making them a suitable substitute in this recipe.
garlic powder - Substitute with onion powder: Onion powder can provide a similar savory and aromatic flavor to the dish as garlic powder.
chili powder - Substitute with paprika: Paprika can add a mild, smoky flavor and vibrant color to the filling, similar to chili powder.
fine sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for fine sea salt, providing a similar level of saltiness to the dish.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can offer a similar fresh and herbaceous flavor to the taquitos as cilantro.
corn tortillas - Substitute with flour tortillas: Flour tortillas can be used as an alternative to corn tortillas, providing a softer texture and slightly different flavor to the taquitos.
olive oil - Substitute with avocado oil: Avocado oil can be used for brushing the taquitos, providing a similar light and neutral flavor to olive oil.
creamy vegan cashew “cheese” sauce - Substitute with vegan almond “cheese” sauce: Vegan almond “cheese” sauce can be used as a creamy and flavorful dip similar to cashew “cheese” sauce.
cilantro - Substitute with chopped scallions: Chopped scallions can provide a fresh and mild onion flavor as a substitute for cilantro.
red onion - Substitute with yellow onion: Yellow onion can be used as a substitute for red onion, providing a slightly milder flavor and similar texture when served as a topping.
Presentation Ideas for Sweet Potato Taquitos
Elevate the plating: When presenting the baked sweet potato taquitos, focus on creating an elegant and visually appealing arrangement on the plate. Consider the balance of colors, shapes, and textures to create a stunning presentation.
Incorporate microgreens: Add a pop of freshness and color to the dish by delicately placing vibrant microgreens on top of the taquitos. This not only enhances the visual appeal but also adds a subtle hint of flavor.
Utilize negative space: Embrace the concept of negative space on the plate to allow the taquitos to stand out. By strategically leaving areas of the plate empty, you can draw attention to the main elements of the dish.
Garnish with edible flowers: Introduce a touch of sophistication by adorning the plate with carefully selected edible flowers. These delicate blooms can add a whimsical and refined touch to the presentation.
Create a drizzle pattern: Use the cashew dip to create an artistic drizzle pattern around the taquitos. This technique adds a professional touch and elevates the overall visual appeal of the dish.
Consider plate shape and color: Select a plate that complements the colors of the taquitos and enhances the overall presentation. The shape and color of the plate can significantly impact the visual appeal of the dish.
Add a sprinkle of smoked paprika: Before serving, lightly dust the plate with a sprinkle of smoked paprika to introduce a hint of smokiness and a visually striking element to the presentation.
Essential Tools for Making Baked Taquitos
Food processor: A food processor is a versatile kitchen appliance that can be used for tasks such as chopping, pureeing, and mixing ingredients. It's great for quickly and efficiently preparing the sweet potato and black bean filling for the taquitos.
Skillet: A skillet is a flat-bottomed pan used for frying, searing, and browning foods. It's essential for cooking the sweet potatoes and black beans for the taquito filling.
Baking tray: A baking tray, also known as a sheet pan, is used for baking and roasting in the oven. It's necessary for baking the sweet potato taquitos until they are golden and crisp.
Oven: An oven is a kitchen appliance used for baking and roasting. It's essential for baking the sweet potato taquitos to perfection.
Small bowl: A small bowl is used for mixing and combining ingredients for the cashew dip that accompanies the taquitos.
Brush: A brush, such as a pastry brush, is used for applying olive oil to the taquitos before baking. It helps to achieve a crispy and golden exterior.
Parchment paper: Parchment paper is a non-stick paper used for lining baking trays. It prevents the taquitos from sticking to the tray during baking.
Toothpicks: Toothpicks are used to secure the taquitos after rolling to prevent the filling from falling out during baking.
Microwave: The microwave is used to warm the corn tortillas quickly by wrapping them in damp paper towels and heating for a short time.
Damp towel: A damp towel is used to wrap the tortillas before warming them in the oven, helping to keep them moist and pliable.
Storing and Freezing Baked Sweet Potato Taquitos
- Once the taquitos have cooled completely, store them in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days.
- To freeze the taquitos, place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Then, transfer the frozen taquitos to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label the container with the date and contents. Frozen taquitos can be stored for up to 6 months.
- To reheat refrigerated taquitos, preheat your oven to 350°F (175°C). Place the taquitos on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
- For frozen taquitos, there's no need to thaw them first. Preheat your oven to 375°F (190°C) and place the frozen taquitos on a baking sheet. Bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can microwave the frozen taquitos on high for 1-2 minutes, then transfer them to the oven to crisp up for an additional 5-7 minutes.
- To maintain the best texture and flavor, avoid reheating the taquitos multiple times. If you have leftovers after reheating, it's best to discard them.
- When storing or freezing the taquitos, make sure they are not overcrowded in the container, as this can cause them to lose their shape and become soggy. If necessary, use parchment paper to separate layers of taquitos.
By following these storage and reheating guidelines, you can enjoy your delicious sweet potato and black bean taquitos for days or even months after making them!
How To Reheat Leftover Taquitos
- To reheat leftover baked sweet potato taquitos, preheat your oven to 350°F (175°C). Place the taquitos on a baking sheet lined with parchment paper or aluminum foil. Brush them lightly with a bit of olive oil to help crisp up the tortillas. Bake for 10-15 minutes, or until heated through and crispy on the outside.
- Another option is to reheat the taquitos in an air fryer. Set the air fryer to 350°F (175°C) and place the taquitos in the basket, making sure they aren't touching each other. Cook for 5-7 minutes, or until heated through and crispy. This method will give you the crispiest results.
- If you're in a hurry, you can also reheat the taquitos in the microwave. Place them on a microwave-safe plate and heat for 30-60 seconds, or until heated through. Keep in mind that the tortillas won't be as crispy as they would be if reheated in the oven or air fryer.
- For a quick and easy lunch or snack, you can also enjoy the leftover taquitos cold. Simply remove them from the refrigerator, let them come to room temperature for a few minutes, and enjoy them as is or with a side of guacamole, salsa, or sour cream.
- If you have frozen your leftover taquitos, you can reheat them directly from the freezer. Preheat your oven to 375°F (190°C) and place the frozen taquitos on a baking sheet lined with parchment paper or aluminum foil. Bake for 20-25 minutes, or until heated through and crispy on the outside. You may need to adjust the baking time depending on the size and thickness of your taquitos.
Interesting Trivia About Sweet Potato Taquitos
The sweet potato taquitos recipe is a delicious and healthy alternative to traditional taquitos. They are packed with nutrients and flavor, making them a great option for a satisfying meal or snack. These taquitos can also be easily frozen for future use, providing a convenient and quick meal option.
Budget-Friendly Baked Sweet Potato Taquitos
This baked sweet potato taquitos recipe is quite cost-effective for a household. The main ingredients, such as sweet potatoes, black beans, and corn tortillas, are affordable and readily available. The recipe provides a substantial yield, making it suitable for a family meal. The use of simple, inexpensive ingredients makes it a budget-friendly option. The approximate cost for a household of 4 people is around $12-$15, depending on the availability and pricing of the ingredients. Overall Verdict: 9/10
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Why trust this Baked Sweet Potato Taquitos Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the wholesome goodness of sweet potatoes and black beans with a tantalizing blend of garlic powder, chili powder, and fresh cilantro. The use of cashew “cheese” sauce as a dip adds a creamy and indulgent touch. With a focus on wholesome, plant-based ingredients, this recipe promises a satisfying and flavorful experience for all vegan and vegetarian food enthusiasts. Trust in the harmonious combination of these nutritious and delicious elements to elevate your culinary journey.
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