Sweet Potato and Black Bean Taquitos

Once a week, I love trying meatless meals. Not only are they typically a little easier to prepare (since there is no cooking of meat involved), but it is also fun to experiment with new combinations of foods!! These taquito’s had SO much flavor and my kids especially loved them! I ended up freezing the leftovers and my hubby has brought them to work for lunches!! 


2 cups cooked sweet potatoes, cubed
1 can black beans, drained and rinsed
1 cup corn
1 cup Mexican blend cheese, shredded
4 oz cream cheese, melted
1 cup salsa, any kind you prefer
1 tsp Chile powder
1 tsp ground cumin
1/2 tsp salt
10 flour tortillas
1 tbsp melted butter
1 tbsp olive oil
Sour Cream for serving


In a large bowl, mix the sweet potatoes with the black beans, corn, and cheese. In a separate bowl, combine the cream cheese, salsa, Chile powder, ground cumin, and salt. Pour mixture over sweet potato mixture and toss to combine thoroughly. Preheat oven to 375 and line a baking sheet with tin foil. Lay the tortillas flat and scoop mixture evenly into each tortilla. Roll tight to seal and place seam side down on the baking tray. In a small bowl, combine the melted butter and olive oil. Brush over the top of the tortillas. Bake in oven about 15 minutes, or until golden brown. Serve with sour cream!!

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