Description
Crispy, golden vegan taquitos filled with seasoned sweet potatoes and black beans. Perfect for a snack, appetizer, or satisfying meal.
Ingredients
- Corn Tortillas: 12 small
- Sweet Potatoes: 2 medium, peeled and diced
- Black Beans: 1 can (15 oz), rinsed and drained
- Garlic Powder: 1 teaspoon
- Cumin: 1 teaspoon
- Chili Powder: 1 teaspoon
- Salt: 1 teaspoon
- Olive Oil or Avocado Oil: For frying
Instructions
- Preheat a skillet over medium heat and add ½ inch of oil for frying.
- In a mixing bowl, mash the cooked sweet potatoes. Stir in black beans, garlic powder, cumin, chili powder, and salt.
- Warm tortillas slightly to make them pliable.
- Spoon about 2 tablespoons of the filling onto each tortilla, roll tightly, and secure with a toothpick if needed.
- Fry 3–4 taquitos at a time for 2–3 minutes per side until golden brown. Drain on a wire rack.
- For baking, brush taquitos with oil and bake at 400°F for 20 minutes, flipping halfway through.
- Serve hot with toppings like guacamole, salsa, or vegan sour cream.
Notes
- Warm tortillas before rolling to prevent cracking.
- To make ahead, prepare the filling and store in the fridge.
- Freeze assembled taquitos before cooking for easy prep later.
Nutrition
- Serving Size: 3 taquitos
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan taquitos, crispy taquitos, sweet potato taquitos, plant-based snacks, Mexican vegan recipes