Crispy Vegan Taquitos with Sweet Potato and Black Beans
Make crispy baked taquitos filled with seasoned black beans, sweet potatoes, and corn. A delicious vegan Mexican-inspired dish perfect for dinner or party appetizers.
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Cooking tools:
- Pastry brush
- Potato masher
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Baking sheet
- Kitchen towel
- Paper towel
- Microwave
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Parchment paper
- Zip-top bag
- Freezer
Ingredients
- 1 cup black beans, cooked and drained
- 1 cup sweet potatoes, cooked and mashed
- 1/2 cup corn kernels
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt
- freshly ground black pepper
- 10 small corn tortillas
- 2 tablespoons olive oil
- Guacamole
- Fresh salsa
- Vegan sour cream
- Fresh cilantro
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