Sweet Potato and Black Bean Taquitos [ 35 min ]
These taquitos, with their vibrant orange filling and golden, crunchy exterior, are an eye-catching addition to any dinner spread. The combination of sweet potatoes, hearty black beans, and a hint of spice creates a mouthwatering filling that’s both nutritious and satisfying. Perfect for a quick weeknight meal or a fun party appetizer, these taquitos will surely impress with their bold flavors and colorful presentation. Ready in just 35 minutes, they are an excellent choice for those who love delicious food without the fuss.
Ingrédients
- 1 large sweet potato
- 1 can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 8 small small corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cube the sweet potato, then boil until tender, about 10 minutes.
- Drain and mash the sweet potato in a bowl.
- Stir in black beans, spices, and salt into the mashed sweet potato.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon about 2 tablespoons of the sweet potato mixture onto each tortilla, sprinkle with a little cheese and some cilantro.
- Roll up each tortilla tightly, placing them seam side down on a greased baking sheet.
- Brush the tops of the taquitos with olive oil.
- Bake for 15-20 minutes, or until golden and crispy.
- Serve warm, garnished with fresh cilantro and your favorite dipping sauce.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 10gFat: 8gSucre: 3g
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