Baked Sweet Potato Taquitos Recipe

Baked Sweet Potato Taquitos Recipe

Photos of Baked Sweet Potato Taquitos Recipe

How To Make Baked Sweet Potato Taquitos

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Assemble the dip: While the taquitos are baking, in a small bowl combine the cashew cream with the cilantro, garlic, and salt.  

  6. Serve: Serve the taquitos with the cashew dip drizzled on top, along with a sprinkle of cilantro and minced red onion, if desired.


  • 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
Want to share your experience making these Baked Sweet Potato Taquitos or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum!

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