Baked Tiki-Style Sweet Potato and Black Bean Taquitos

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Crisp baked taquitos filled with a spiced mixture of roasted sweet potato and black beans, delivering a satisfying vegetarian dish with tropical flair. This Mexican taco and burrito recipe (vegetarian), ready in about 50 minutes, pairs large sweet potato, peeled and diced, black beans, drained and rinsed, and red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups large sweet potato, peeled and diced
• 1 cup black beans, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• 12 corn tortillas
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and diced sweet potato with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 20 minutes until tender.
2. Step 2: In a bowl, mash the roasted sweet potato with 1 cup drained and rinsed black beans, 1/2 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 tbsp fresh lime juice until well combined but still slightly chunky.
3. Step 3: Warm 12 corn tortillas wrapped in a damp towel in the microwave for 30 seconds to soften. Spoon about 2 tbsp filling onto each tortilla, roll tightly, and place seam-side down on a baking sheet.
4. Step 4: Brush rolled taquitos lightly with remaining 1 tbsp olive oil and bake for 15 minutes until crisp and golden brown.
5. Step 5: Serve hot with salsa or guacamole for dipping.