Get ready to transform your dinner routine with these mouthwatering Baked Taquitos that are about to become your new obsession! Imagine crispy, golden tortillas packed with creamy sweet potatoes, hearty black beans, and a burst of Mexican-inspired spices that will make your taste buds dance. Whether you're a busy home cook, a vegetarian looking for a delicious meal, or simply someone who loves incredible flavor, these taquitos are your ticket to an easy, exciting dinner that looks like it came straight from a gourmet restaurant kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small flour tortillas
- 1 cup shredded cheese (optional)
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your taquitos will bake evenly and become crispy.
- Begin by preparing the sweet potatoes. Peel and dice the two medium sweet potatoes into small cubes, roughly 1/2 inch in size for even cooking.
- In a medium pot, add the diced sweet potatoes and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the sweet potatoes for about 10-12 minutes, or until they are tender when pierced with a fork.
- Once the sweet potatoes are cooked, drain them and return them to the pot. Add the drained and rinsed black beans, 1 teaspoon of cumin, and 1 teaspoon of chili powder to the pot. Gently mash the mixture with a fork or potato masher, leaving some chunks for texture. Mix until well combined.
- If you are using cheese, stir in 1 cup of shredded cheese into the sweet potato and black bean mixture until evenly distributed.
- Take one flour tortilla and place about 2-3 tablespoons of the filling mixture in the center. Be careful not to overfill, as this can make rolling difficult.
- Roll the tortilla tightly around the filling, tucking in the sides as you go to secure the filling inside. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper or lightly greased.
- Repeat the rolling process with the remaining tortillas and filling mixture, placing each taquito on the baking sheet with a little space in between.
- Once all taquitos are rolled and placed on the baking sheet, lightly brush the tops with olive oil. This will help them crisp up in the oven.
- Bake the taquitos in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. You may want to turn them halfway through to ensure even browning.
- Once baked, remove the taquitos from the oven and let them cool for a few minutes before serving. They can be served with salsa, guacamole, or your favorite dipping sauce.
Tips
- Dice sweet potatoes uniformly to ensure even cooking and consistent texture.
- Don't overfill your tortillas - this prevents them from rolling and sealing properly.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- Brush tortillas lightly with olive oil for that perfect golden, crispy exterior.
- Let taquitos rest for a few minutes after baking to help them set and become easier to handle.
- For extra flavor, try adding a pinch of smoked paprika or cayenne to your spice mix.
- Serve immediately for maximum crispiness, paired with fresh salsa or cool sour cream.
- These taquitos can be prepared ahead and frozen before baking - perfect for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
