Baked Sweet Potato and Black Bean Taquitos

Sweet Potato & Black Bean Taquitos

Sweet potatoes, black beans and corn rolled up in tortillas with cheddar, cream cheese and salsa. They’re baked to a golden brown crunchiness with molten hot middles that equal totally delicious.

I live in a house full of taquito lovers. Including myself. This was my latest creation which was a little selfish on my part. While I can easily eat meatless meals every night of the week the rest of my family can’t. Or won’t. So, lucky me ate these for 3 or 4 days straight. I never tired of them and was kind of sad when the last one was gone.

There’s something about the sweet potato and black bean combo that is magic. The savory sweetness of the potatoes with the earthiness of the beans along with the crispy corn surrounded by spicy salsa, cheese and warm spices like chile powder and cumin. There’s cream cheese too – the ‘glue’ that holds everything together. I love the creaminess that it adds.

I always use flour tortillas because they’re a lot easier to work with than corn and my family prefers them. You can also pan fry these in a small amount of oil turning to brown them on all sides.

Black Bean Sweet Potato Taquitos

Baked Sweet Potato and Black Bean Taquitos

Rating: 51

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 10 taquitos

Baked Sweet Potato and Black Bean Taquitos

Sweet potatoes, black beans and corn rolled up in tortillas with cheddar, cream cheese and salsa. They're baked to a golden brown crunchiness with molten hot middles that equal totally delicious.


2 heaping cups cooked sweet potatoes, cubed
1 can black beans, rinsed and drained
1 cup corn
1 cup shredded sharp cheddar cheese
4 ounces cream cheese, melted
2/3 cup salsa (like Green Mountain Gringo)
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt and a couple dashes pepper
10 (8-inch) flour tortillas
1 tablespoon melted butter
1 tablespoon olive oil
sour cream, guacamole or ranch dressing, for serving


  1. In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together. In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.
  2. Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
  3. Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla - spread it out in a log shape and roll up tightly - place seam side down on the baking sheet. Repeat until all the filling is used.
  4. Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
  5. Serve with your choice of sour cream, guacamole or ranch dressing for dipping.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Amanda Green says

    Have you ever tried freezing these? I have a favorite taquito recipe that can be frozen before cooking. These look delicious!

  2. Patty says

    I made these tonight but modified it a little. Put the sweet potato in the microwave then puréed it up a little milk. Then mixed it with ms. Dash taco seasoning, black beans, cream cheese and cheddar cheese. I also added kale to it. Very taste. Even my 2 year old son liked it. Thank you for the recipe.

  3. megan wilkerson says

    Perfect, I am having a party tomorrow and want to make these for a vegetarian friend. I don’t keep butter in the house, do you think if I brush a little olive oil over the top it will work? Or do you think the butter is a must?

  4. Melissa says

    OMG…amazing! Loved, loved, loved these, and my 4 year-old even asked for seconds! SO easy to make, too, which is always appreciated. Thanks for an awesome recipe!

    • Nicole says

      They freeze really well!! I just make them with out baking them and freeze them wrapped in aluminum foil. Then when you’re ready to eat just brush them with olive oil (or butter like the recipe says) and pop in the oven.

  5. Debbie says

    Hi, when I was making these I had 1/2 the ingredients left, so I doubled it and made it into a “lasagne.” It looks so good! Cannot wait to try it. Thanks for recipe!

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