Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked sweet potato, mashed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 12 corn tortillas
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Step 3: Add black beans, sweet potato, chili powder, and cumin to the skillet. Cook, stirring occasionally, until heated through and slightly mashed, about 5 minutes.
- Step 4: Warm the corn tortillas. This can be done by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them on a dry skillet.
- Step 5: Fill each tortilla with about 2-3 tablespoons of the black bean mixture. Roll tightly and place seam-down on the prepared baking sheet.
- Step 6: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy. Serve immediately with your favorite toppings.
Notes
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- For ultimate crispiness, reheat the taquitos in a preheated oven or air fryer instead of the microwave.
- Serve these taquitos with a vibrant cilantro-lime crema or a scoop of fresh guacamole for dipping.
- Don't overfill the tortillas; about 2-3 tablespoons of filling is perfect to prevent them from bursting open during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American