• Izzy Grussgott

Sweet Potato and Black Bean Taquitos

I made these taquitos from Simply Quinoa for dinner, and they were so good! They take 10 minutes to prepare and 40 minutes to cook. Enjoy!


Ingredients

TACOS

  • 1 medium sweet potato, diced

  • 1 tbsp olive oil

  • 1/4 cup water

  • 1 15 oz can black beans, drained and rinsed

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp sea salt

  • 8 - 10 tortillas

AVOCADO DIPPING SAUCE

  • 1/2 of an avocado

  • 1 tbsp tahini

  • 1 tbsp lime juice

  • 1/2 cup cilantro

  • Pinch of sea salt

  • Water as needed to blend


Directions

  1. Preheat the oven to 400ºF, and line a baking sheet with aluminum foil.

  2. In a large skillet, add the sweet potato and oil. Saute over medium heat for 1-2 minutes, then add water. Cover the pan and allow sweet potatoes to steam until softened (about 10 minutes).

  3. Add the black beans, spices, and salt and saute until beans are warm (about 3 minutes). Remove from heat.

  4. Assemble the taquitos: Place 2-3 tbsp of the filling on top of the sweet potato and roll tortilla tightly around the filling to form a small tube.

  5. Place the tortillas seam side down on the baking sheet, and bake for 25-30 minutes until the tortillas are nice and crispy. You may want to flip them over halfway through to avoid burning (depending on your tortillas).

  6. While taquitos are cooking, prepare the sauce. Add all the ingredients into a blender, starting with 1/4 cup of water. Blend on high until smooth, adding more water as needed to thin.


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