Sweet Potato & Black Bean Baked Taquitos
These crispy bites are secretly nutritious. The beans and tortillas are calcium rich (check the label of the latter as brands differ), while the sweet potatoes add more fiber and micronutrients. I keep the filling relatively mild, because we like to enjoy them with salsa or hot sauce and guacamole. But you can double the diced green chiles or increase the chili powder if a spicier filling is desired.
Ingredients
- 2 cups peeled and diced sweet potatoes about 10 ounces
- ¾ cup cooked black beans
- 1 teaspoon + 1 teaspoon lime juice divided
- ⅛ teaspoon + ½ teaspoon salt divided
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ⅛ 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
Instructions
- 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 ⅛ teaspoon salt.
- In another small bowl, whisk together the remaining ½ 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.
Notes
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 ¾ 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,