Black Bean and Sweet Potato Taquitos

remember when I bought yams instead of sweet potatoes and used the skins? Here’s what I did with the insides:




burrito size flour tortillas wrapped around sweet potato, black beans, creamy salsa and cheese- all crisped and golden from the oven.


These spears of heaven are just begging for a turn in the guacamole pool.




My recipe is double the original recipe based on the amount of sweet potato flesh I had. But then 1.5 taquitos was a meal for me so the 20 taquitos produced could conceivably feed a crowd. Or be great lunches for two for a week.


The ingredient list for this dish is so simple- the baked taquito concept is really where it’s at. If you have leftovers from the crock pot, use the taquito technique to switch up your meal plan.


Tell me what different flavor combinations you try. I’d bet that I will share a different flavor combination or two down the road.




This is one of those recipes that you have to taste to believe. Simple is good.



Black Bean and Sweet Potato Taquitos
adapted from
Serves: 10
  • 4 cups cooked sweet potato or yam, mushed
  • 2 cans black beans, rinsed
  • 6 oz shredded cheddar cheese
  • ⅔ cup plain greek yogurt
  • 1 cup salsa
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 20 8-inch flour tortillas
  • olive oil for brushing
  • guacamole, sour cream and/or cilantro for garnish
  1. In large mixing bowl, combine sweet potatoes, black beans and cheese.
  2. In small bowl, combine yogurt, salsa and spices
  3. Add yogurt mix to sweet potato mix and stir gently to combine
  4. preheat oven to 375 degrees F
  5. line a large baking sheet with parchment paper
  6. heat all tortillas in microwave for 10 seconds. remove onto a paper towel work station
  7. using a large cookie scoop, scoop and distribute sweet potato mix on lower third of one tortilla
  8. roll tortilla firmly around filling and place on prepared baking sheet, seam side down, pressing lightly to stabilize
  9. repeat filling and rolling and place on pan leaving some space (I did two batches of ten)
  10. before placing in oven for 15 minutes until golden, lightly brush with olive oil
  11. serve immediately with your choice of garnish
  12. store leftovers in an airtight container in the fridge for up to a week.


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{ 1 comment… add one }
  • Reeni August 17, 2014, 6:43 pm

    Hi Jennifer! Thanks for making the taquitos! And for the sweet write-up! I’m glad you enjoyed them!


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