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

Black Bean & Sweet Potato Taquitos with Avocado Jalapeño Sauce

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5 from 1 review


Try these hearty Sweet Potato Black Bean Taquitos for your next #MeatlessMonday meal! Dairy and meat free-simply replace the flour tortillas with corn tortillas to make the recipe gluten free as well!


Units Scale
  • 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


  1. Preheat the oven to 350 degrees.
  2. Cook your sweet potato (I do this by piercing the skin numerous times, wrapping in paper towel and microwaving for 6-7 minutes.)
  3. Allow the potato to cool enough to handle and cut into 1/2″ cubes.
  4. Meanwhile, combine avocado, almond milk, and jalapeño in a food processor and pulse until totally smooth.
  5. In a large bowl combine cubed sweet potato, beans, pico de gallo, onion, cilantro and 2/3 of the avocado jalapeño sauce.
  6. Mix thoroughly.
  7. Spoon mixture into tortillas and wrap, placing on baking sheet seam side down.
  8. Bake for 20 minutes or until edges begin to brown.
  9. Serve with remaining avocado jalapeño sauce and garnish with cilantro.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Method: baking
  • Cuisine: Mexican


  • 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