vegan potato taquitos

Sweet potato black bean taquitos are vegan, gluten-free, and easy to make! The crispy and crunchy corn tortillas are stuffed with mashed sweet potato and smoky black beans. Enjoy this healthy appetizer with guacamole, salsa, and cashew sour cream.

Sweet Potato Black Bean Taquitos

sweet potatoes, cubed

butter

garlic powder

onion powder

tsp salt

tbsp oil

onion,

garlic,

black beans,

tsp chili powder

tsp smoked paprika

tsp cumin

corn tortillas

Cooking spray

Guacamole,

Salsa,

Vegan sour cream,

Cook sweet potatoes

Bring a large pot of water to a boil. Add cubed sweet potatoes to the boiling water. Reduce heat to medium. Boil for 15-20 minutes or until potatoes are tender and cooked through. After, drain the water.

Create the sweet potato filling

Add cooked sweet potatoes, vegan butter, garlic powder, onion powder, and salt to a large bowl. Mash the ingredients together. Set aside.

Create the black bean mix

Heat a skillet on medium-low temperature. Add oil and diced onion. Sauté for 3-5 minutes until translucent. Add minced garlic, black beans, chili powder, smoked paprika, cumin, and salt. Cook for 3-5 minutes, stirring frequently, to combine.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Warm the corn tortillas by covering them with a damp paper towel and microwaving for 30-second intervals until warm and pliable. Do not skip this step; this helps to ensure they don&#8217;t break while rolling.

Assemble taquitos

Spread 1/4 cup sweet potato filling across a third of the tortilla. Top with 3 tbsp black bean mix. Roll the tortilla around the filling to form a tube. Place tortilla onto the baking sheet, seam side facing down. Repeat until all tortillas are used.

Bake taquitos

Liberally spray the taquitos with cooking oil spray or lightly brush with oil. Bake for 25 minutes or until golden and crispy. Serve with guacamole, salsa, and vegan sour cream.

Yum! These came out great and were really easy.

Loved it!  I used flour tortillas &amp; regular butter &amp; it turned out great.

Switch up Taco Tuesday with oil-free, crunchy vegan taquitos. With various filling choices, tortilla choices, and even two cooking options, this vegan taquito recipe is fabulous, especially for the kids.

Vegan Taquitos

Brown lentils (rinsed and picked over)

diced White Onion (diced)

Garlic

Jalapeño de-seeded (diced)

Rotel Fire Roasted Tomatoes with Green Chilies

Organic Vegetable Broth

Vegan Taco Seasoning

lime juice

Chilii powder (sprinkled)

Jalapeños (de-seeded and sliced)

Salsa of choice or hot sauce

Vegan sour cream

Mushroom Chorizo Filling

Potato Taco Filling

Cauliflower Filling

Walnut Taco Filling

Tempeh Taco Filling

Corn tortillas need to be heated in a skillet or microwave to soften them before rolling the taquitos.

Flour tortillas do not need to be heated.

Tortillas

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.

You do not need oil.

The vegetables sweat and produce moisture.

You can always splash with vegetable broth, but don&#39;t waste the fat and calories on oil.

When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.

Once boiling, turn the heat down to low and cook, covered for 30 minutes.

After 30 minutes, remove the top of the saute pan, and stir the contents.

Add the next can of tomatoes.

Continue to cook on low, stirring often.

Use the remaining vegetable broth if the mixture appears dry.

The goal is for it to have a thick consistency.

Allow cooling completely before rolling taquitos.

Lentil Taco Meat (or choose one of the other filling options)

Place each tortilla (corn or flour on a flat surface.

Add a small amount of taco filling on one side of the tortilla (about 4 Tablespoons) and tightly roll each tortilla.

Brush each taquito with lime juice and sprinkle with chili powder.

Choose your cooking method: air-frying or baking.

Rolling and cooking the taquitos

Set as many taquitos (fold down) in the base of the air-fryer.

Cook at 400 degrees for 7-10 minutes until crispy.

Remove from the air-fryer and cover to keep warm while the other taquitos cook.

Air Frying

Preheat the oven to 400 degrees

Place a silicone baking mat or parchment paper on a baking sheet.

Lay each taquito fold it down on the baking sheet.

Cook for 20 minutes until crispy.

Baking

These were so good!  I made them exactly as written.  My corn tortillas did break after I rolled them, so I obviously didn't wet them enough, but I'm going to try again.  They still cooked up crispy in the oven, just not pretty.  They do crisp up even more when left to rest for about 4-5 minutes before eating.  Served with cashew sour cream and salsa Verde.  Making them again tomorrow as I have filling left and I want to get my roll down.  Thanks!

Used your amazing recipe (cut in half) with my cup of leftover cooked lentils to make two giant taquitos for us today. Simply started with the onion, jalapeno and garlic, added the cooked lentils and fresh chopped tomatoes with some spices. Absolutely perfect!!!

Top 2 vegan potato taquitos recipes from across the web

The most viewed vegan potato taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Black Bean Taquitos

Vegan Taquitos

Top 2 vegan potato taquitos recipes from across the web

The most viewed vegan potato taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Black Bean Taquitos

Vegan Taquitos

The most viewed vegan potato taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine