One of the things I really enjoy about cooking with friends that have different food preferences is that I am introduced to things that wouldn’t normally be my first choice. Normally when I think taquitos, I think chicken or beef. That’s so limiting! The combination of the sweet potatoes, black beans and garlic come together so nicely inside these crispy corn tortillas. It doesn’t stop there! These taquitos are topped with a delicious cilantro avocado sauce that is made with just a few ingredients! This is something you won’t find when you dine out and I would suggest trying them!
I am bad at checking out the serving size so not only did I have some to freeze for later, I also made a few coworkers quite happy the next day at work when they didn’t have enough lunch. See, food brings everyone together 😀
If you don’t like corn tortillas, you can substitute for flour tortillas. I baked these for an easier option but if you want them a bit crispier I would suggest frying them in some vegetable oil. Lots of options!
What is your favorite way to enjoy taquitos? Comment below!
Ingredients
- 6 cups sweet potatoes, diced small (about 2 large sweet potatoes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon chili powder
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- ¼ teaspoon onion powder
- 2 cloves garlic, minced
- 1—15 ounce can black beans, undrained
- 1 teaspoon cumin
- ½ teaspoon oregano
- 16 corn or flour tortillas
- Cilantro Avocado Sauce:
- 1 avocado
- 6 ounce cup fat-free plain Greek yogurt
- 1 clove garlic, minced
- Juice from 1 lime
- 2 teaspoons chopped cilantro
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
- Place sweet potatoes in a large bowl and add 2 tablespoons extra virgin olive oil, chili powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper.
- Line a large baking sheet with aluminum foil and spread the potatoes in one layer. Bake for 30 minutes, or until tender and a little crispy. Remove from oven and set aside.
- When 15 minutes remain for the potatoes, heat 1 tablespoon olive oil to medium heat in a large skillet. Add garlic and sauté for about 1 minute, or until fragrant.
- Add the black beans to the skillet. Bring the mixture to a boil and then turn down to a simmer. Add cumin, oregano, ½ teaspoon salt and ½ teaspoon pepper. Simmer for about 10 minutes.
- Add the sweet potatoes to the beans and stir. Spoon about 2 tablespoons of the filling down the center of the tortilla. Roll up tightly and place seam side down onto the baking sheet. Continue this process for the remaining tortillas and filling.
- Bake at 425 for about 15 minutes, or until they are crispy.
- Combine cilantro avocado sauce ingredients into the food processer. Pulse until combined.
- Serve taquitos hot and top with cilantro avocado sauce.
Notes
Adapted from I Heart Naptime
