These Sweet Potato & Black Bean Baked Taquitos are a healthy take on the traditional fried recipe. An easy and delicious vegan dinner that comes together in just 30 minutes.
Mexican Food is my favorite food hands down. These Sweet Potato & Black Bean Baked Taquitos are no exception to my love. From the time I can remember I have always loved Mexican Food.
As a kid we had a local restaurant that we would go to from time to time. It was always my favorite place to go. There is nothing like a bowl of warm chips and fresh salsa.
Now I may no longer eat meat and I try not to eat fried foods but that doesn’t mean I can’t still enjoy a taquito! These days you can veganize anything and let me tell you the veganized version is often better than the original
I did a lot of research about the difference between a Taquito and a Flauta and it appears that here in the US we often use the terms interchangeable.
Taquito is a more commonly known and widely used term even when using a flour tortilla. This recipe is by no means authentic or traditional but delicious non the less!
- Flour Tortillas – You could also use corn. I’ve made them both ways and they are delicious either way! Just make sure they are taco sized.
- Sweet Potatoes – I like the Red Garnet kind.
- Black Beans – You can use refried or whole, just make sure to get a brand you enjoy.
- Salsa – Use a brand with a lot of flavor! I like El Sol and I get a big tub of it at Costco.
- Avocados – The riper the better.
- Vegan Mayo – You could omit this if you would like to keep it oil free and use all avocado. I like the extra creaminess and tanginess it brings to the Avocado Cream.
- Spices – These are needed to spice up the cream, don’t skip out on flavor!
- Lime – In my mind and Mexican Inspired dish needs lime. It adds a brightness to any dish!
Other Mexican Inspired Dishes You Might Like:
Sweet Potato & Black Bean Baked Taquitos (Flautas)
- 7 taco sized flour tortillas
- 2 medium sized sweet potatoes
- 1 can refried black beans
- 3 tbsp. salsa of choice
- 2 ripe avocados
- ¼ cup vegan mayo
- ½ tsp. salt
- ⅛ tsp. pepper
- ½ tsp. chili powder
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ⅛ tsp. cumin
- ¼ tsp. paprika
- Juice of a 1 small lime
- Preheat oven to 425 degrees. Lightly grease a sheet pan and set aside. I used a nonstick olive oil spray.
- Rinse and dry sweet potatoes and place them in the microwave on the baked potato setting. Microwave until fork tender.
- While your sweet potatoes are in the microwave open your can of beans and place them in a small bowl. Stir in your salsa and incorporate together.
- Once your potatoes are done cut them open and mash your sweet potato with a fork. Get ready to assemble your flautas.
- Into your tortilla add a generous spoonful of black beans and spread it from side to side in a line. Place a generous spoonful of sweet potato on top of your beans.
- Now roll tightly and place onto your sheet pan. Repeat until you have used all of your beans and sweet potatoes. I was able to make 7 with my ingredients. Depending on how generous you are you may get a couple more or less.
- Lightly spray the tops of your flautas with your olive oil spray.
- Place into the oven and bake for 10 minutes until the bottom side is golden brown. Flip and bake an additional 5-10 minutes until golden brown on the other side as well.
- While your flautas are baking make your avocado cream sauce. To a blender or food processor add all ingredients and blend until smooth and creamy.
- Serve the flautas with avocado cream or your favorite salsa or both.
- You could simply season the refried beans if you don't have salsa on hand or buy already seasoned refried beans. They will likely need something as canned beans don't have much flavor.
- I like to serve these with both salsa and the avocado cream but one or the other would work if you don't have everything on hand.
- You could use corn tortillas if you need these to be gluten free. I would recommend heating up the tortilla before handling as it will be easier to roll.
- To keep the avocado cream oil free you can leave out the mayo and use only avocados.