Sweet Potato Taquitos Recipe Best Homemade Appetizer

The first time I made sweet potato and black bean taquitos, I was blown away by how simple yet satisfying they were. The creamy sweetness of roasted sweet potatoes paired with the subtle spice of black beans wrapped in a crispy tortilla—it’s a flavor explosion in every bite! Whether you’re hosting friends for a casual get-together or whipping up a quick family dinner, this recipe is about to become your go-to appetizer. Trust me, once you make these, they’ll disappear faster than you can say “taquito.”

What makes this recipe even better is how adaptable it is. You can tweak the flavors, adjust the spice level, or even make them vegan without skipping a beat. Plus, they’re baked—not fried—so you can indulge without the guilt. Ready to roll up your sleeves and create a crowd-pleasing dish that’s sure to impress? Let’s get started!

Why You’ll Love This Recipe

• Quick and Easy: These taquitos take just 30 minutes from start to finish, making them perfect for busy weeknights or last-minute appetizers.
• Healthy and Delicious: Packed with fiber-rich sweet potatoes and protein-loaded black beans, this recipe proves you don’t have to sacrifice flavor for nutrition.
• Kid-Approved: The creamy filling and crispy tortilla make these a hit with picky eaters. You’ll love seeing them grab seconds!
• Perfect for Any Occasion: Whether it’s game day, a potluck, or Taco Tuesday, these taquitos fit right in.
• Customizable: You can make them vegan, gluten-free, or extra spicy—the possibilities are endless.
• Baked to Perfection: Unlike traditional fried taquitos, these are baked for a crisp texture without all the grease.

These taquitos aren’t just appetizers—they’re little bites of happiness wrapped in a tortilla. You’ll love how easy they are to make and how quickly they disappear from the plate!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that you probably already have in your kitchen. Here’s what you’ll need:

• Sweet Potatoes: 2 medium-sized sweet potatoes, peeled and diced (roasting brings out their natural sweetness).
• Black Beans: 1 can (15 oz) of black beans, drained and rinsed.
• Onion: 1 small onion, finely diced (adds a savory depth to the filling).
• Garlic: 2 cloves, minced (because garlic makes everything better).
• Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika (perfect for a smoky, spicy flavor).
• Cheese: 1 cup shredded cheddar or pepper jack cheese (optional, but highly recommended for the gooey factor).
• Small Tortillas: 10-12 corn or flour tortillas (your choice, but corn tortillas give an authentic vibe).
• Olive Oil: 1 tablespoon for brushing the tortillas before baking.
• Optional Toppings: Sour cream, guacamole, fresh cilantro, and salsa for serving.

You can easily swap out ingredients based on your dietary preferences. For example, use vegan cheese and skip the sour cream for a dairy-free option. Let’s keep things simple and flavorful!

Equipment Needed

You don’t need fancy gadgets to whip up these taquitos. Here’s what you’ll need:

• Baking Sheet: A sturdy sheet pan to bake the taquitos to crispy perfection.
• Parchment Paper: Keeps the taquitos from sticking and makes cleanup a breeze.
• Mixing Bowls: One large bowl to mix the filling.
• Potato Masher: To mash the roasted sweet potatoes (a fork works too, but a masher speeds things up).
• Brush: For applying oil evenly to the tortillas.

If you don’t have parchment paper, a lightly greased baking sheet works just fine. And if you’re missing a potato masher, just get creative—you can even use the back of a spoon!

Preparation Method

1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until fork-tender.
2. Prepare the filling: In a large skillet, sauté the diced onion and minced garlic over medium heat until fragrant, about 2-3 minutes. Add the black beans, chili powder, cumin, and smoked paprika, stirring well to coat the beans and onion evenly.
3. Combine the ingredients: Transfer the roasted sweet potatoes to a mixing bowl and mash them until smooth. Add the seasoned black beans and onion mixture, then fold in the shredded cheese (if using).
4. Assemble the taquitos: Warm the tortillas slightly to make them pliable. Spoon 2 tablespoons of the filling onto each tortilla, roll tightly, and place seam-side down on a parchment-lined baking sheet.
5. Bake: Brush each taquito with olive oil to help them crisp up. Bake at 400°F (200°C) for 15-20 minutes, or until golden and crispy.
6. Serve: Let the taquitos cool for a couple of minutes before serving with your favorite toppings like sour cream, guacamole, or salsa.

Pro tip: If your tortillas keep cracking while rolling, microwave them for 20-30 seconds wrapped in a damp paper towel to soften them.

Cooking Tips & Techniques

Here are my tried-and-true tips for perfect taquitos every time:

• Don’t Overfill: Less is more when it comes to filling. Overstuffed taquitos may burst open during baking.
• Warm the Tortillas: Cold tortillas tend to crack—warm them slightly before rolling to make the process smoother.
• Oil Brushing: Don’t skip brushing the tortillas with oil; it’s key to achieving that crunchy texture.
• Spice Level: Adjust the chili powder and paprika based on your heat tolerance. Add a pinch of cayenne for an extra kick if you like it spicy.
• Batch Cooking: Make a double batch and freeze the extras for a quick snack or meal later.

Remember, practice makes perfect! The more you make these, the better you’ll get at rolling and baking them to perfection.

Variations & Adaptations

Looking to switch things up? Here are some fun ideas:

• Vegan Option: Skip the cheese and use vegan tortillas. Add nutritional yeast to the filling for a cheesy flavor.
• Gluten-Free: Use gluten-free tortillas, and double-check your spices to ensure they’re gluten-free.
• Seasonal Twist: Swap sweet potatoes with pumpkin or butternut squash during fall for a cozy autumn vibe.
• Protein Boost: Add cooked shredded chicken or turkey to the filling for a heartier option.
• Cheese Lovers: Mix in cream cheese or goat cheese with the filling for extra creaminess.

Feel free to experiment with flavors and ingredients—these taquitos are flexible enough to adapt to whatever you’re craving!

Serving & Storage Suggestions

Serve these taquitos warm and crispy for the best experience. Here’s how to make them shine:

• Serving Temperature: Serve straight from the oven with a side of sour cream, guacamole, or salsa.
• Presentation: Garnish with chopped cilantro or a drizzle of lime juice for a pop of freshness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze assembled but unbaked taquitos on a tray, then transfer to a freezer bag for up to 2 months.
• Reheating: Reheat in a 375°F (190°C) oven for 10-12 minutes or until crispy again.

If you’re planning to serve these at a party, you can keep them warm in the oven at 200°F (95°C) while guests arrive.

Nutritional Information & Benefits

Here’s why you can feel good about indulging in these taquitos:

• Calories: Approximately 150 calories per taquito (depends on specific ingredients used).
• Fiber: Sweet potatoes and black beans are loaded with dietary fiber to keep you full longer.
• Vitamins: Rich in Vitamin A, thanks to the sweet potatoes, and a good source of iron and magnesium from the black beans.
• Protein: A great vegetarian protein option with black beans and optional cheese.
• Diet-Friendly: Easily adaptable for vegan and gluten-free diets.

With wholesome ingredients, these taquitos strike the perfect balance between indulgence and nutrition!

Conclusion

Sweet potato and black bean taquitos are more than just a recipe—they’re a flavorful experience that brings people together. Whether you’re making them for a party or a cozy family dinner, they’re sure to be a hit. I love how adaptable they are, allowing you to tweak them to suit your preferences or dietary needs.

Now it’s your turn! Try these taquitos and let me know how they turn out for you. Share your creative twists or favorite toppings in the comments below—it’s always fun to see how others make a recipe their own. Happy cooking, and don’t forget to savor every bite!

FAQs

Can I make these taquitos ahead of time?

Absolutely! You can assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking.

Can I freeze leftover taquitos?

Yes! Freeze the taquitos before baking for up to 2 months. Bake them straight from frozen, adding a few extra minutes to the cooking time.

What’s the best way to reheat taquitos?

Reheat them in a 375°F (190°C) oven for 10-12 minutes to restore their crispy texture.

Can I make these spicier?

Definitely! Add cayenne pepper or diced jalapeños to the filling for an extra kick.

Are these taquitos gluten-free?

They can be! Just use gluten-free tortillas and double-check all your ingredients.

Print