Black Bean and Sweet Potato Taquitos
Try this Black Bean and Sweet Potato Taquitos recipe, or contribute your own.
Try this Black Bean and Sweet Potato Taquitos recipe, or contribute your own.
- Carbohydrate 0.264628571428571 g
- Cholesterol 0 mg
- Fat 0.0022 g
- Fiber 0.0125714287587575 g
- Protein 0.0132 g
- Saturated Fat 0.000251428571428571 g
- Serving Size 1 1 Serving (4g)
- Sodium 249.221428571429 mg
- Sugar 0.252057142669814 g
- Trans Fat 0.000974285714285714 g
- Calories 1 calories
Step-by-step
- Preheat your oven to 400 degrees F.
- Chop the sweet potato into 1/2 inch cubes.
- Place in a medium bowl and drizzle with 1 tablespoon olive oil.
- Add chili powder, salt, and onion powder.
- Line a large baking sheet with aluminum foil and spread the potatoes in one layer.
- Bake for 17-20 minute or until fork-tender.
- Remove and increase oven temperature to 425.
- Meanwhile, in a large saucepan heat 2 teaspoons olive oil over medium heat.
- When it is hot, add the minced garlic and saute for about 1 minute, until fragrant.
- Add the can of black beans with liquid.
- Bring the mixture to a boil and then reduce to a simmer.
- Add cumin, salt, and oregano, and simmer for 10 minutes.
- Add the sweet potatoes to the beans and stir.
- Spoon about 2-3 tablespoons of the filling down the center of a tortilla.
- Roll up tightly and place on a large greased baking sheet (I used the same one I baked the sweet potatoes on).
- Continue with the rest of the tortillas.
- Spray each taquito generously with olive oil and sprinkle with salt.
- Bake at 425 for about 15-17 minutes, or until they are brown and crispy.
- To make the sauce, add the avocados, Greek yogurt, lime juice, and salt to a food processor or blender.
- Whir until combined.
Visual cues dictate doneness entirely when making rolled corn or flour tortillas, as internal temperature probes are structurally impractical here. Sweet potatoes cubed to precisely one-half inch require seventeen to twenty minutes at 400 degrees Fahrenheit to achieve fork-tenderness, yielding before releasing their starches into the roast. Roasting them past this window creates a purée rather than distinct pockets of texture inside the filling. Simmering the black beans alongside their canning liquid reduces excess moisture that would otherwise steam the interior of the tortilla from within, rendering the outer roll soggy instead of shatteringly crisp.
Rolling requires tightness; loose cylinders trap steam during the second bake at 425 degrees Fahrenheit. Spreading two to three tablespoons of filling down the center establishes the correct physical diameter for a fifteen-minute high-heat finish. Generous oil coverage on the exterior acts as a thermal conductor, frying the exterior surface directly on the sheet pan. Olive oil works effectively, though refined avocado oil provides a higher smoke point if the oven runs hot.
Blending the avocado sauce in a food processor incorporates air rapidly, emulsifying the dairy and fruit fats into a stable coating without separation. Storing leftover rolled taquitos uncooked in the refrigerator for up to twenty-four hours remains viable if the tortillas are completely dry before assembly, preventing moisture degradation prior to baking.
