Sweet Potato Taquitos

Sweet Potato Taquitos are a delicious way to check-off a few Daily Dozen servings! This dish combines beans, whole grains, spices, and vegetables for a satisfying meal. Top with cashew cream and avocados, if desired. Pair with a green leafy salad to check even more Daily Dozen boxes off.
4.43 from 28 votes
Course Main Course
Difficulty Moderate
Servings 4
Daily Dozen

Ingredients
 
 

  • 2½ -3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes)
  • 1 cup chopped carrots (about 3 medium carrots)
  • 3 cloves garlic, minced
  • 1 cup chopped red onion
  • cups cooked black beans
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika or smoked paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • 12-14 small corn tortillas
  • Cashew Cream (optional)
  • Avocado (optional)

Instructions
 

  • Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture.
  • In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans.
  • In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together.
  • Preheat the oven 425F or feel free to use an air fryer with a bake setting.
  • Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas.
  • Bake the tortillas for about 10-15 minutes.
  • Prepare the Cashew Cream, if desired. Thin it out a bit to drizzle on top of the Taquitos or use it as a dip. Optional to top with diced avocado. Enjoy!
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