Black Bean & Sweet Potato Baked Taquitos

Black Bean & Sweet Potato Baked Taquitos – Print/Download Recipe
*Use Organic Ingredients when possible


  • 6 Cups Sweet potato peeled and cubed (1-inch cubes; roughly 4 small, sweet potatoes)
  • 1 1⁄2 Tbs Fajita seasoning
  • 1 Cup Black beans (drained)
  • 1 1⁄2 Cups Shredded cheese
  • 10 Cassava or Almond flour tortillas (medium; 8 inches)
  • Juice of 1 lime
  • Spray oil or olive oil

Suggested Toppings:

  • Guacamole
  • Yogurt
  • Pico de Gallo
  • Cilantro
  • Sour Cream


  • 2 Tbsp Chili Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Ground Cumin
  • 1 1⁄2 Tbsp Garlic Powder
  • 1 1⁄2 Tbsp Dried Oregano
  • 3⁄4 Tsp Onion Powder
  • 3⁄4 Tsp Cayenne Pepper

Mix all ingredients together until combined


  1. Fill a medium sized pot with 2 cups of water and place a steamer basket on top. Arrange sweet potato cubes on the steamer basket.
  2. Steam for 20-30 minutes, until the sweet potatoes are fork tender
  3. Transfer sweet potatoes to a large bowl. Add the lime juice and fajita seasoning, and mash until creamy and smooth. Fold in the cheese and black beans.
  4. Roll taquitos: place 1/4 – 1/3 cup of filling on an 8-inch tortilla. Roll tightly and place seam side down in a 9×13 inch dish or on a baking sheet. Repeat, nestling the rest of the taquitos in tightly.
  5. Spray with oil all over or brush on a light coat of oil.
  6. Bake at 400-425F for 15-20 minutes, until brown and crispy.


  1. Filling may be prepared ahead and stored in an air tight container for up to 4 days.
  2. Roll taquitos and bake as directed above.
  3. Taquitos may be baked ahead and stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.
  4. Thaw completely and reheat in the oven until warmed through.
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