Description

Crispy Baked Vegan Taquitos are packed with creamy sweet potato and black bean filling, spiced to perfection and baked until golden for a satisfying, plant-based meal or snack.

Ingredients

10 corn tortillas
1 can black beans, drained and rinsed
1 cup cooked sweet potato
1 tbsp fresh lime juice
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste
Olive oil spray

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Instructions

In a bowl, mash black beans and sweet potato until mostly smooth. Mix in lime juice, garlic powder, cumin, chili powder, salt, and pepper.
Wrap tortillas in a damp towel and microwave for 30 seconds to soften.
Spoon 2 tablespoons of filling onto one edge of each tortilla, roll tightly, and place seam-side down on a lined baking sheet.
Lightly spray taquitos with olive oil. Bake at 425°F (220°C) for 18–22 minutes, flipping halfway through, until golden and crisp.
Let cool slightly and serve with your favorite dips and garnishes.

Notes

For gluten-free, use certified gluten-free corn tortillas.
Customize filling with pinto beans, lentils, or vegan cheese.
To freeze: arrange in a single layer, freeze until solid, then transfer to freezer-safe bags. Bake from frozen at 375°F for 10–15 minutes.