Baked taquitos – filled with sweet potatoes and black beans — are both delicious and secretly nutritious! Serve them for dinner on busy weeknights or as side dish. They make a great snack or appetizer, too! They’re a fun option for Taco Tuesday! This easy recipe is from Go Dairy Free By Alisa Fleming, and it’s vegan with a gluten-free option.
When I get a new cookbook, I almost always make a taco or mac and cheese recipe first. (I usually don’t know what to do with myself if the book doesn’t contain either!) The first recipe I tried from Go Dairy Free was the Sweet Potato & Black Bean Baked Taquitos, as taquitos are sort-of rolled up tacos.
What are Taquitos?
Taquitos, sometimes also called flautas, are small, rolled up tacos. They’re usually made with some kind of meat and then deep fried. I like to bake my taquitos to keep them healthy.
Traditionally, taquitos are made with corn tortillas while flautas are made with flour, but these days the two terms are used interchangeably.
The assembly of this dish might look intimidating, but trust me when I say it was super easy. I used Trader Joe’s Corn and Wheat Tortillas, which are very soft and pliable. The whole thing took me just a little more half an hour from start to finish.
- First you steam your sweet potatoes.
- Then you mix together the black beans with lime juice and a little salt.
- In a small bowl, you mix together the remaining seasonings and then add them to the sweet potatoes, along with the lime juice and chilis. Mash everything together and mix in the black beans.
- Next you warm the tortillas.
- You spoon about 3 tablespoons of the sweet potato mixture across the bottom quarter of a tortilla.
- Then you roll the tortilla up as tightly as possible and place it on a baking sheet or in a baking dish, seam side down.
- You repeat the process with each tortilla. If they seem like they’re coming apart, you can use a water-soaked toothpick to hold them together.
- Finally you bake your taquitos for 15 to 20 minutes.
Alisa’s recipe says it makes 8 taquitos, but I actually got 10 out of it. I served my them with guacamole and salsa, and they were super delicious. They’re a fun option for Taco Tuesday!
This recipe works best with small tortillas. I use 6-inch corn tortillas. If you follow a gluten-free diet, make sure you’re using corn tortillas that don’t contain any wheat.
Go Dairy Free
I went vegetarian in 1992, and although most people didn’t understand what I ate, I found it pretty easy. In 2001, I decided to go vegan. I didn’t have a problem removing eggs from my diet, but I did have difficulties giving up dairy products. Not only was I addicted to cheese, but also I always loved the cool, creamy goodness of dairy-based sauces and dressings. If only I had had Alisa Fleming’s book Go Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living back then!
There are many reasons to go dairy free. Some people are allergic to dairy or have problems digesting it. Others have dairy-related issues such as acne, eczema, digestive problems, and sinus problems. For me, I knew I had to remove it from my diet after reading about dairy factory farming. When I finally did take the plunge into dairy-free living, I noticed that my chronic allergy and sinus problems cleared up, and the debilitating headaches that I would sometimes experience stopped. My digestion also improved.
The Ultimate Guide To Dairy-Free Living
As you may have guess from the title, Go Dairy Freeis the ultimate guide to dairy-free living. Alisa covers just about everything you can think of that goes along with a dairy-free lifestyle, as well as some topics you may not have even thought of! I’m super impressed with just how muchis covered.
Alisa starts the book by talking about what diary is and why one should live dairy-free. She discusses allergies and other ailments that may be alleviated by removing dairy products from one’s diet. And of course, she talks about how to get calcium without cows’ milk. (Which isn’t an ideal source of calcium, anyway.)
Alisa also includes info on how to handle social situations and what to do when eating away from home, what to look for on food labels, and tips for grocery shopping. There’s also an extensive list of dairy alternatives, with a thorough guide to plant-based milks.
Go Dairy Free is part information guide, part cookbook. The second half of the book is devoted to recipes. There are over 250 recipes, which range from DIY milks and cheeses to meals and desserts. This is not a vegan cookbook, as eggs and some meat are included in the recipes. However, Alisa does include vegan options for every dish.
Sections in Go Dairy Free Include:
- Understanding Dairy & Dairy Free from a Health Perspective
- Eating Away from Home
- Grocery Shopping & Preparing Your Kitchen
- All You Ever Wanted to Know about Dairy Substitutes
- The Recipes
Sweet Potato & Black Bean Baked Taquitos
- 2 cups peeled and diced sweet potatoes about 10 ounces
- 3/4 cup cooked black beans
- 1 teaspoon + 1 teaspoon lime juice divided
- 1/8 teaspoon + 1/2 teaspoon salt divided
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 1 tablespoon canned roasted diced green chiles
- 8 corn tortillas
- Oil or oil spray as needed
- 8 toothpicks soaked in water
- Guacamole, salsa, hot sauce, and/or dairy-free sour cream for serving
Steam the sweet potatoes until quite tender, about 10 to 12 minutes.
Preheat your oven to 400ºF.
In a small bowl, stir together the beans, 1 teaspoon lime juice, and 1/8 teaspoon salt.
In another small bowl, whisk together the remaining 1/2 teaspoon salt, chili powder, cumin, paprika, and black pepper.
Put the cooked sweet potatoes in a medium bowl. Add the spice mix, remaining 1 teaspoon lime juice, and green chiles. Mash the potatoes and seasonings together with a fork or potato masher until relatively mashed but a bit chunky. Stir in the beans.
Dampen 2 paper towels, and place 4 tortillas between them. Microwave the tortillas for 30 to 60 seconds, or until warm and pliable.
Brush or spray one side of a tortilla with oil. Flip and spoon about 3 tablespoons of the sweet potato mixture across the bottom quarter of the tortilla. Roll it up as tightly as possible, place on a baking sheet, and put a water-soaked toothpick through the center to help hold it closed. Repeat with the remaining 3 warmed tortillas.
Repeat steps 6 and 7 with the remaining 4 tortillas.
Bake for 15 to 20 minutes, or until the tortillas are crisp.
Serve with guacamole, salsa, hot sauce, and/or dairy-free sour cream for dipping.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Protein Variation: I like to use black beans in this recipe because they provide fiber and minerals like calcium, too. But you can swap in 3/4 cup or vegan ground round.
Recipe reprinted with permission from Go Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Fleming,
If you enjoyed this recipe you might also like:
- Double-Shelled Black Bean Tacos
- Vegan Taquitos made with BBQ Chik’n Nuggets
- Tempeh Tacos
- Chorizo Tacos
Other black bean recipes you might enjoy include:
- Sesame Black Bean Tacos
- Black Bean Mango Salad
- Super Easy Black Bean Tostada
- Black Bean Brownies
- Black Bean Burgers