These sweet potato taquitos are vegan and baked instead of fried for a healthy change from one of our favorite fried dishes. They’re just as crunchy and great with some cashew cream sauce on the side.
I have a weakness for fried foods. I think it’s that perfect crunch when you bite into it, but I’m sure the hot-tasty, melted interior helps a bit too.
It’s actually one of the reasons I’ve always refused to buy a fryer – moderation and fried food aren’t words that usually go together in my own life, so I’ve always avoided buying a fryer. I can’t be trusted.
Baked vegan taquitos
For the filling, especially vegan fillings like the ones I’m using today, I like to stick to a veggie or two along with beans—black, pinto, or kidney beans. Mashed beans make the filling stick together, making the taquitos easier to roll. (Want to make your beans from scratch? Here’s how to make them on the stovetop or in a pressure cooker.)
I like to swap out the veggies depending on the season. Right now, with our crisp fall weather, I’m leaning toward sweet potatoes. But spring is all about veggies like kale and spinach, and summer is about zucchini and peppers.
How to assemble taquitos
Once the filling is ready, making the taquitos is as simple as rolling the taquitos, brushing them with some oil, and baking them.
A few words of wisdom over the years: Smaller, store-bought tortillas heated in a damp towel make the best composition. I’ve found that the preserved tortillas work best after fresh, homemade tortillas. If your tortilla cracks while rolling, they probably aren’t warm or moist enough.
Also, make sure the taquitos are placed seam side down after rolling. And to duplicate that perfect crunch, brush the taquitos with oil before baking.
Freezer-safe taquitos
These sweet potato taquitos freeze well. Simply place the assembled taquitos on a rimmed baking sheet lined with wax paper. Make sure the taquitos don’t touch each other. Place the sheet pan in the freezer and freeze until set. Place the taquitos in a freezer-safe container and freeze them for up to 6 months.
Defrosting before baking is not necessary. Just add about 5 minutes to the baking time.
What to serve with taquitos
To keep these vegan, I like to drizzle them with a variation of the cashew sauce. It’s great with cilantro and garlic – I like to keep it simple.
Eat these taquitos as a tasty movie snack, or serve them alongside a simple veggie and roasted veg salad for a light vegan dinner. These taquitos also make a great meal for toddlers! Instead of topping the taquitos, I give my son a small bowl of cashew dip with these taquitos.
More Great Vegetarian Tex-Mex Recipes to Try!
- Buffalo Cauliflower Tacos with Ranch Sauce
- BBQ Pulled Jackfruit Tacos
- Tacos with sweet potatoes and black beans
- Texas Stacked Corn and Black Bean Enchiladas
- Avocado toast with fried corn, olives and queso fresco
Baked Sweet Potato Taquitos
ingredients
- For the filling:
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1/2 pound sweet potatoes, peeled and shredded (about 2 cups)
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1 (15-oz) can black beans, drained and rinsed; Liquid reserved (or about 2 cups of homemade beans)
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2 teaspoons garlic powder
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2 teaspoons chilli powder
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1/2 teaspoon fine sea salt
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6 tablespoons chopped fresh coriander
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24 6-inch corn tortillas
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4 tbsp olive oil for brushing
- For the dip:
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1 cup creamy vegan cashew “cheese” sauce
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1/2 cup lightly packed chopped cilantro
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2 garlic cloves, crushed
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1/2 teaspoon sea salt
- Serve:
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coriander
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Chopped Red Onion
method
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make filling:
In a medium skillet, combine the shredded sweet potatoes with the black beans, garlic powder, chili powder, salt, and 3 tablespoons of the bean liquid.
Simmer the mixture until the sweet potatoes are tender; 6 to 8 minutes. Lightly puree the black beans and stir in the chopped coriander.
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Warm tortillas:
Wrap the tortillas in a damp towel and place in a 300 ̊F oven to warm for about 10 minutes. Alternatively, wrap the tortillas in damp paper towels and microwave for about 20 seconds.
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Assemble the taquitos:
Place a tortilla in front of you. Place 2 to 3 tablespoons of the filling on the third of the tortilla closest to you. Roll the edge closest to you over the filling and pin the edge firmly underneath. Then keep rolling.
Place the taquito, seam-side down, on a parchment-lined baking sheet. Secure with a toothpick to keep the filling from falling out. Repeat with the rest of the filling. (You may have leftover tortillas depending on how much filling you used for each taquito.)
At this point, the taquitos can be frozen for up to 6 months; see top notes for detailed freezing and reheating instructions.
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Bake the taquitos:
Preheat your oven to 425 ̊F. Brush with olive oil and bake 18 to 22 minutes until tortillas are browned and crispy.
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Assemble the dip:
While the taquitos are baking, in a small bowl, mix the cashew cream with the cilantro, garlic, and salt.
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Surcharge:
Serve the taquitos with the cashew dip drizzled on top, along with a sprinkling of cilantro and chopped red onions, if desired.
