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
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
Nutrition
- Serving Size:
- Calories: 210
- Sugar: 2.2 g
- Sodium: 361.5 mg
- Fat: 6.2 g
- Carbohydrates: 31.3 g
- Protein: 7.8 g
- Cholesterol: 0 mg