Traditionally when you think taquitos, you think beef, chicken or bean and cheese, but today we are branching out a bit to these equally delicious and significantly healthier Black Bean and Roasted Sweet Potato Taquitos. The roasted sweet potato and black beans give this the perfect hearty filling, and I even kept them grain free by using Siete’s cassava flour tortillas. While these taquitos are great on their own, my dairy free Tangy Avocado Cream Sauce is what takes them over the top. This sauce is SO good. Its rich and creamy with the perfect tangy kick that makes these feel completely indulgent while still being totally healthy. I could definitely see it becoming a staple for taco nights.
While the ingredient list may look long, don’t fret! These are actually pretty simple to put together. It took me probably 45 minutes total, and that includes roasting the sweet potato, assembly and making the sauce. One note I will make, is that when it comes to the sauce, don’t skip the pickled sliced jalapeño! It’s the key ingredient that takes the sauce from good to GOOD.
- 2 medium sweet potatoes, peeled and cut into small cubes
- Olive oil spray – my favorite one with no propellants or additives is the Trader Joe’s brand
- Pink Himalayan Salt to taste for potatoes
- Black pepper to taste for potatoes
- 1 can no salt added black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 10–12 tortillas – I used the Siete Cassava Flour Tortilla’s to keep them grain free, but you could also use white corn tortillas.
Tangy Avocado Cream Sauce
- 1 large avocado
- 1 large lime worth of juice
- 2 bigger cloves garlic or 2-3 smaller cloves
- 1 small jalapeño, seeded and chopped finely
- 1/8 cup olive oil
- 3-4 slices of pickled nacho sliced jalapeños
- Salt to taste
- 1 tsp. ground cumin
- Pre-heat oven to 400 degrees Fahrenheit. Place diced sweet potatoes on a large baking sheet and spray with olive oil, salt, and pepper. Toss to coat and roast for about 20 minutes, flipping once. Set baking sheet aside as we will use it later on.
- In a large food processor add drained and rinsed black beans, cumin, paprika, garlic powder, salt, pepper, smoked paprika and roasted sweet potatoes when finished. Blend until everything is combined.
- Make the dip. Place all ingredients in a high speed blender and blend until everything is thoroughly mixed. Dip should be creamy and not watery.
- Assembly. Warm tortillas in a pan over medium heat until they soften one at a time to prevent tortillas from breaking when you roll them. Place about 1/4 cup of black bean and sweet potato mixture into each tortilla and roll up.
- Place rolled tortilla on the large baking sheet, seam side down and spray lightly with olive oil.
- Heat up a large, flat frying pan or griddle and place taquitos a few at a time seam side down to brown. You want to do the seamed side first so the taquitos stay together and it creates a seal. Continue to rotate until taquitos are golden on each side, then transfer to a plate.
- Serve with avocado cream sauce, as well as any other condiments of your choosing.