Cheesy Black Bean and Sweet Potato Taquitos
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
20 taquitos
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Calories
120 kcal
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Course
Appetizer
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Cuisine
Mexican, Vegetarian
Cheesy Black Bean and Sweet Potato Taquitos
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These crispy and cheesy Black Bean and Sweet Potato Taquitos are lightly pan fried for the ultimate crunch! We love them as an appetizer to share with friends or as a vegetarian taco night main dish with lots of sauces for dipping and drizzling.
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Ingredients
- 1 medium sweet potato
- 1 cup black beans (drained + rinsed)
- 1 cup corn
- 1 jalapeño pepper, minced (seeds in for spicy - removed for mild)
- ¼ cup salsa verde (or your favorite salsa)
- ½-¾ tsp cumin
- ½-¾ tsp chili powder
- ½ tsp garlic powder
- 2 oz softened cream cheese
- 4-6 ounces freshly grated sharp cheddar cheese or pepper jack cheese
- salt and pepper to taste
- 20 thin yellow corn tortillas
- avocado oil as needed for frying
DELICIOUS DIP OPTIONS
- salsa
- sour cream
- guacamole
- Queso
EASY HOMEMADE QUESO
- 1 TBSP butter
- 1 TBSP all purpose flour
- ¾ cup milk
- 1 oz cream cheese
- 4-5 oz freshly grated pepper jack cheese off the block
- ¼-½ tsp ground cayenne pepper to taste
- salt and pepper to taste
Instructions
- After washing, poke a few holes in the sweet potato with a knife or fork. Wrap in a slightly damp paper towel and microwave on high for about 6-8 minutes until soft and fluffy.
- While you wait, combine corn, jalapeño, black beans, and cream cheese and season with garlic powder, chili powder, cumin, and salsa.
- Once sweet potato is tender and cooked through, fluff the inside with a fork and transfer (minus skin) to the black bean mixture. Mix thoroughly.
- Season with salt, pepper, and any additional seasoning to taste.
- Next, working in small batches of 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds until warm and pliable. The goal here is to steam the tortillas so they roll easily without breaking or cracking.
- To each tortilla, add 2 TBSP of veggie filling about ⅓ of the way up from the bottom of the tortilla, shaping into a little log.
- Top it off with a layer of cheese (as much or as little as you want!) and tightly roll the tortilla while it's still warm. Place seam side down on a large plate or baking sheet. Secure each with a toothpick if needed.
- Repeat steps 5-7 for remaining tortillas and filling.
- In a high-sided frying pan, heat about ¼ inch of oil over medium-high heat. Use tongs to carefully place 4 taquitos in the oil, seam side down, and cook for 2-3 minutes on each side. If you have a larger pan you can cook more at once but it will require more oil. I typically use one of my smaller pans and work in batches.
- Remove from the pan and place on a stack of folded paper towels to drain. For even crispier results, place the paper towels atop a wire cooling rack.
- Enjoy hot with a variety of dips for dunking. See blog post for recipes if you need them. xoxo
OPTIONAL HOMEMADE QUESO
- Freshly grate cheese. (avoid using bagged shredded cheese) Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
- Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next add grated cheese in 2-3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overheat and get gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you're good to go!
Notes
- Nutrition Facts below are estimated per taquito using an online recipe nutrition calculator. Adjust as needed and enjoy!
- To freeze taquitos for later, first pan fry via instructions in the recipe card, then allow them to cool fully on paper towels. Next place them spaced on parchment paper on a plate or small baking sheet in the freezer and freeze for an hour or so. Once they're set, transfer to a freezer-safe bag or container of choice and write the date on it. They should be good for 1-2 months. Frozen taquitos can be reheated in the oven, toaster oven, or air fryer and cook up beautifully.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
9mg
(3%)
Sodium
85mg
(4%)
Potassium
152mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1760IU
(35%)
Vitamin C
2mg
(2%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20taquitos
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 85mg | 4% |
| Potassium | 152mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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