A close up of stacked sweet potato and black been taquitos garnished with parsley and guacamole

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Lately my husband and I have been talking about going meatless more. It’s not a big streatch for me, I was a pseudo-vegetarian when we met and rarely ate meat just out of preference. My husband, however, is a die-hard meat and potatoes kind of guy-he’s never met a steak he didn’t like! Recently we were debating trying to go a month vegetarian when I suggested maybe we try once a week instead and he agreed. This amazing Sweet Potato and Black Bean Taquitos Recipe won him over though-they are hearty enough that you won’t even notice the meat is missing and the Avocado Jalapeño sauce add the perfect amount of kick balanced by smoothness!

Seriously-ever since I started making these I rarely want meat taquitos anymore! My three kids even eat them which is saying a lot for them, they are super picky. I also like to use this mixture and sauce for my burrito bowls. If you’re gluten free simply use corn tortillas to make this recipe work for you!

So, would you give these a go for your Meatless Monday Night? If you try them please let me know what you think in the comments below-I’m excited to hear what you think!

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Black Bean & Sweet Potato Taquitos with Avocado Jalapeño Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Melissa Riker
Total Time: 35 minutes
Yield: 15 1x

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Description

My Sweet Potato & Black Bean Taquitos are crispy on the outside and soft and flavorful on the inside. Serve them as a snack, appetizer, or meal, they are packed with delicious ingredients and easy to make!

Ingredients

Units Scale

Ingredients

1 large sweet potato
26.5 oz can black beans, drained and rinsed
2/3 cup pico de gallo or chunky salsa
1/4 cup diced red onion
1/4 cup fresh cilantro, plus extra for garnish
15 taco-sized flour tortillas
2 very very ripe Hass avocados
1/3 cup silk unsweetened almond milk
1 large jalapeño, cut and deseeded

Instructions

Preheat the oven to 350°F.
Cook your sweet potato (I do this by piercing the skin numerous times, wrapping it in a paper towel, and microwaving for 6-7 minutes.)
Allow the potato to cool enough to handle and cut it into ½” cubes.
Meanwhile, combine avocado, almond milk, and jalapeño in a food processor and pulse until smooth.
In a large bowl, combine cubed sweet potato, beans, pico de gallo, onion, cilantro, and 2/3 of the avocado jalapeño sauce.
Mix thoroughly to ensure all ingredients are well combined.
Spoon the mixture into tortillas and wrap, placing them seam side down on a baking sheet.
Bake for 20 minutes or until the edges begin to brown.
Serve with the remaining avocado jalapeño sauce and garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: entree
Method: Baking
Cuisine: Mexican