Vegetarian Lacto Ovo Sweet Potato Taquitos

These Vegetarian Lacto Ovo Sweet Potato Taquitos are a deliciously satisfying fusion of hearty plant-based ingredients and indulgent flavors packed inside crispy corn tortillas. Featuring creamy mashed sweet potatoes, protein-rich black beans, cheddar cheese, and a hint of warming spices like chili powder and cumin, these taquitos provide a perfect balance of savory and sweet. An egg binds the filling for added richness and structure, while oven baking ensures a crunchy golden finish without the need for frying. Ready in under an hour, these taquitos are a crowd-pleasing option for quick weeknight dinners or shared party appetizers. Serve them with tangy sour cream, zesty salsa, and fresh cilantro for a vibrant pop of flavor that’s as easy as it is irresistible! Perfect for vegetarians seeking bold, filling recipes.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound total) Sweet potatoes
• 1 cup (cooked or canned, rinsed and drained) Black beans
• 1 cup Shredded cheddar cheese
• 1 large Egg
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 small (6-inch) Corn tortillas
• 2 tablespoons Olive oil
• 0.5 cup (optional, for serving) Sour cream
• 0.5 cup (optional, for serving) Salsa
• 2 tablespoons (optional, for garnish) Chopped cilantro

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Peel the sweet potatoes and cut them into small chunks. Place the chunks in a medium pot and cover with water. Bring to a boil and cook for 10-12 minutes or until the sweet potatoes are completely soft and easy to mash.

Step 3

Drain the sweet potatoes and transfer them to a large bowl. Mash them with a fork or potato masher until smooth.

Step 4

Add the black beans, shredded cheddar cheese, egg, chili powder, cumin, garlic powder, salt, and black pepper to the mashed sweet potatoes. Mix until well combined.

Step 5

Wrap the corn tortillas in a damp paper towel and microwave them for 30-40 seconds to make them pliable and easier to roll.

Step 6

Scoop about 2 tablespoons of the sweet potato filling onto one side of each tortilla, spreading it into a thin line. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.

Step 7

Brush the tops of the taquitos lightly with olive oil to help them crisp in the oven.

Step 8

Bake in the preheated oven for 15-18 minutes or until the taquitos are golden brown and crispy on the edges.

Step 9

Remove the taquitos from the oven and let them cool slightly before serving.

Step 10

Serve with sour cream, salsa, and a sprinkle of chopped cilantro, if desired.

Nutrition Facts

Serving size	(1911.6g)

Amount per serving	% Daily Value*
Calories	2818.4

Total Fat 107.4g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 398.1mg	0%
Sodium 4127.9mg	0%
Total Carbohydrate 393.7g	0%
Dietary Fiber 64.4g	0%
Total Sugars 58.2g
Protein 86.1g	0%

Vitamin D 53.8IU	0%
Calcium 1599.3mg	0%
Iron 16.8mg	0%
Potassium 1049.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 11.9%

Carbs: 54.6%