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Cheesy Black Bean and Sweet Potato Taquitos Recipe

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4.1 from 4 reviews

These Cheesy Black Bean and Sweet Potato Taquitos are a delightful blend of creamy sweet potato, flavorful black beans, and zesty spices wrapped in warm corn tortillas, then lightly fried to crispy perfection. Served with a variety of dipping sauces like salsa, guacamole, and a homemade spicy queso, they make a perfect crowd-pleasing appetizer or snack with vibrant, comforting flavors.

  • Total Time: 45 minutes
  • Yield: 20 taquitos

Ingredients

Filling

  • 1 medium sweet potato
  • 1 cup black beans (drained and rinsed)
  • 1 cup corn
  • 1 jalapeño pepper, minced (seeds in for spicy, removed for mild)
  • ¼ cup salsa verde (or your favorite salsa)
  • ½-¾ tsp cumin
  • ½-¾ tsp chili powder
  • ½ tsp garlic powder
  • 2 oz softened cream cheese
  • 4-6 oz freshly grated sharp cheddar cheese or pepper jack cheese
  • Salt and pepper to taste
  • 20 thin yellow corn tortillas
  • Avocado oil (as needed for frying)

Dipping Sauces (Optional)

  • Salsa
  • Sour cream
  • Guacamole
  • Queso (see recipe below)

Homemade Queso (Optional)

  • 1 TBSP butter
  • 1 TBSP all-purpose flour
  • ¾ cup milk
  • 1 oz cream cheese
  • 4-5 oz freshly grated pepper jack cheese (off the block)
  • ¼-½ tsp ground cayenne pepper (to taste)
  • Salt and pepper to taste

Instructions

  1. Cook the Sweet Potato: After washing, poke a few holes in the sweet potato with a knife or fork. Wrap it in a slightly damp paper towel and microwave on high for about 6-8 minutes until it’s soft and fluffy.
  2. Prepare the Filling: While the sweet potato cooks, combine corn, minced jalapeño, black beans, and softened cream cheese in a bowl. Season with garlic powder, chili powder, cumin, and salsa verde. Mix thoroughly.
  3. Mash Sweet Potato: Once the sweet potato is cooked through and tender, fluff the inside with a fork and transfer the flesh (discard the skin) to the black bean mixture. Mix everything thoroughly to combine.
  4. Season the Filling: Add salt, pepper, and any additional seasonings to taste. Adjust spices until you achieve the desired flavor.
  5. Warm the Tortillas: Working in small batches of 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds until warm and pliable. This steaming process prevents cracking when rolling.
  6. Assemble the Taquitos: On each warm tortilla, add about 2 tablespoons of the veggie filling approximately one-third of the way up from the bottom, shaping it into a small log. Top with a layer of shredded cheese to your liking.
  7. Roll the Taquitos: Tightly roll each tortilla while still warm, placing seam side down on a plate or baking sheet. Secure with a toothpick if needed to hold the roll intact.
  8. Repeat Assembly: Repeat the warming, filling, and rolling process for all remaining tortillas and filling.
  9. Fry the Taquitos: Heat about ¼ inch of avocado oil in a high-sided frying pan over medium-high heat. Using tongs, carefully place 4 taquitos seam side down into the hot oil. Fry each side for 2-3 minutes until golden and crispy. Work in batches if necessary.
  10. Drain Excess Oil: Remove the fried taquitos from the oil and place them on folded paper towels to drain excess oil. For extra crispiness, place the paper towels atop a wire cooling rack.
  11. Serve: Serve the taquitos hot with your choice of dips such as salsa, sour cream, guacamole, or the optional homemade queso for dipping.
  12. Optional Homemade Queso – Grate Cheese: Freshly grate the pepper jack cheese (avoid pre-shredded cheese for best melting).
  13. Make the Roux: Warm the milk in the microwave for 30-40 seconds and set aside. In a small saucepan, melt butter over medium heat. Stir in flour and whisk vigorously until bubbly and foamy, cooking for about one minute to eliminate raw flour taste.
  14. Add Milk and Thicken: Slowly whisk the warm milk into the butter-flour mixture. Continue whisking as the mixture simmers and thickens. Once thickened, remove from heat.
  15. Incorporate Cheeses: Stir in cream cheese until melted. Then add the grated pepper jack cheese in small batches, stirring until fully melted and smooth. Keep the pot off heat to prevent cheese from becoming grainy.
  16. Season Queso: Add cayenne pepper, salt, and pepper to taste. Adjust seasonings as desired. Serve warm alongside taquitos.

Notes

  • Microwaving the sweet potato makes this recipe faster; you can also bake it in the oven if preferred (about 45 minutes at 400°F).
  • Use freshly grated cheese for the best melt and flavor in both taquitos and queso.
  • Adjust jalapeño seeds according to your desired spice level.
  • For a vegetarian version, ensure tortillas contain no lard and use vegetarian cheeses.
  • You can substitute avocado oil with other neutral oils like vegetable or canola oil for frying.
  • Taquitos can be baked as a lighter alternative: bake at 425°F for 15-20 minutes until crispy, flipping halfway through.
  • Secure rolled tortillas with toothpicks to prevent them from unrolling during frying.
  • Rest fried taquitos on a wire rack over paper towels to keep them crispier longer by preventing them from sitting in oil.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/cheesy-black-bean-and-sweet-potato-taquitos-recipe/