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Baked Sweet Potato Taquitos
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vegan baked Sweet Potato Taquitos - a healthier twist on a crispy favorite, perfect with cashew cream sauce.
Ingredients:
  • For the filling:
  • 1/2 pound sweet potatoes, peeled and shredded (about 2 cups)
  • 1 (15-oz) can black beans, drained and rinsed; liquid reserved (or about 2 cups homemade beans)
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons minced fresh cilantro
  • 24 6-inch corn tortillas
  • 4 tablespoons olive oil for brushing
  • For the dip:
  • 1 cup creamy vegan cashew “cheese” sauce
  • 1/2 cup lightly packed chopped cilantro
  • 2 cloves garlic, crushed
  • 1/2 teaspoon sea salt
  • To serve:
  • Cilantro
  • Minced red onion
Instructions:
  • Prepare the filling by mixing shredded sweet potatoes, black beans, garlic powder, chili powder, salt, and 3 tablespoons of bean liquid in a skillet. Cook until sweet potatoes are tender (about 6-8 minutes). Gently mash the black beans and add minced cilantro.
  • Heat tortillas: Wrap them in a damp towel and bake at 300 ̊F for about 10 minutes or in the microwave wrapped in damp paper towels for 20 seconds.
  • Prepare the taquitos: Start by laying a tortilla in front of you. Spoon 2 to 3 tablespoons of the filling onto the bottom third of the tortilla closest to you. Fold the edge nearest to you over the filling and secure tightly underneath. Roll it up and place the taquito seam side down on a baking tray lined with parchment paper. Secure with a toothpick if needed to prevent filling from spilling out. Repeat this process with the remaining filling. You can freeze the taquitos for up to 6 months at this stage; refer to the headnotes for freezing and reheating guidance.
  • For the taquitos, preheat your oven to 425°F, brush with olive oil, and bake for 18-22 minutes until the tortillas are golden brown and crispy.
  • Prepare the dip: Mix the cashew cream with cilantro, garlic, and salt in a small bowl while the taquitos are baking.
  • Presentation: Top the freshly cooked taquitos with a generous drizzle of the creamy cashew dip, then sprinkle with fresh cilantro and minced red onion to enhance the flavors, if preferred.

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