Sweet Potato Black Bean Taquitos
Ingredients
Sweet potato filling
- 2 medium sweet potatoes, cubed
- 1 tablespoon vegan butter or oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Black bean mix
- 1 tablespoon oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Other
- 12 corn tortillas
- Cooking spray or oil (optional)
- Guacamole, for serving
- Salsa, for serving
- Vegan sour cream, for serving
Preparation
Bring a large pot of water to a boil and add cubed sweet potatoes.
Reduce heat to medium and boil for 15-20 minutes or until potatoes are tender and cooked through, then drain the water.
Add cooked sweet potatoes, vegan butter, garlic powder, onion powder, and salt to a large bowl and mash the ingredients together, then set aside.
Heat a skillet on medium-low temperature, add oil and diced onion, and sauté for 3-5 minutes until translucent.
Add minced garlic, black beans, chili powder, smoked paprika, cumin, and salt to the skillet and cook for 3-5 minutes, stirring frequently, to combine.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Warm the corn tortillas by covering them with a damp paper towel and microwaving for 30-second intervals until warm and pliable.
Spread 1/4 cup sweet potato filling across a third of the tortilla, top with 3 tablespoons black bean mix, roll the tortilla around the filling to form a tube, and place it onto the baking sheet with the seam side down, then repeat until all tortillas are used.
Liberally spray the taquitos with cooking oil spray or lightly brush with oil.
Bake for 25 minutes or until golden and crispy and serve with guacamole, salsa, and vegan sour cream.
