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Sweet Potato & Black Bean Taquitos

I love sweet potatoes and I'm a BIG fan of Mexican food. And this tasty recipe combines my two favs in a delicious and nutritious way, Sweet Potato & Black Bean Taquitos!

Not only are these tasty taquitos full of fresh flavor, you'll enjoy a healthy balance of protein, carbs, and healthy fats, along with a variety of essential vitamins and minerals too!

So, if you're looking for a simple healthy dish you can whip up in a flash and you love Mexican food too, well, this may just become your new go-to favorite!

Sweet Potato & Black Bean Taquitos


  • 9 corn tortillas

  • 1 large sweet potato, mashed

  • 1, 15 oz. can low sodium black beans, rinsed

  • 1, 15 oz. can yellow corn (no salt added)

  • 1/4 C red onion, diced

  • 1/4 C fresh cilantro, chopped

  • 1/2 tsp. minced garlic (or use 3/4 tsp. garlic powder)

  • 1/2 tsp. cumin

  • 1/2 tsp. cinnamon

  • Olive or coconut oil cooking spray OR 1 Tbsp. butter (melted)

  • 1/3 C shredded low fat Mexican cheese blend (optional)

  • Serve with your favorite salsa, pico de gallo and/or low fat sour cream


  1. Preheat oven to 425 degrees.

  2. Peel and slice the sweet potato into 2-3" chunks to boil in a large pot of water.

  3. While the potato boils, prepare the red onion and cilantro and rinse the corn and beans, then set prepared ingredients aside in a large mixing bowl.

  4. Once the potato is cooked, tender and easily pierced with a fork, remove the pot from the stove and drain the water.

  5. Mash the cooked potato with a hand mixer (straight in the pot or place in a small to medium size bowl as needed).

  6. Once the potatoes have been mashed, add the cinnamon and cumin, then stir until well combined with a large spoon.

  7. Now add the mashed potatoes to the large mixing bowl and fold in with the black beans, corn, red onion, and cilantro. Stir well with a large spoon.

  8. Warm one corn tortilla at a time in the microwave on medium-high heat for about 10 to 15 seconds seconds to soften -- this will make them easier to roll without tearing.

  9. Spoon 1/4 to 1/3 C sweet potato mixture onto one end of the tortilla and sprinkle a small amount of shredded cheese on top (optional).

  10. Roll the tortilla tight and place seam side down on a baking sheet (I like to cover my baking sheet with parchment paper for ease of cooking and clean up!)

  11. Coat each tortilla lightly with olive or coconut oil spray OR lightly brush with melted butter (be careful not to add too much -- it won't take much to do the job!)

  12. Place in the oven and bake for about 10 minutes (or until lightly golden brown). Then flip to the opposite side, coating the seam up side now lightly as you did the other side. Return the sheet to the oven and cook another 8 to 10 minutes (until lightly golden brown).

  13. Remove from the oven and serve with your favorite fresh salsa, pico de gallo and/or low fat sour cream. T

Pro Tip: my favorite way to serve is with a fun and flavorful salsa and sour cream mixture. Scoop 1/3 C of your favorite fresh salsa into a small bowl or ramekin and then add 1/4 C low fat sour cream. Stir mixture well and add a 1 to 2 Tablespoons to the plate when serving. YUM!

Eat and Enjoy!

Sweet Potato & Black Bean Taquitos

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