Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked sweet potato, mashed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 12 corn tortillas
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 2: Add black beans, mashed sweet potato, chili powder, and cumin to the skillet. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until heated through.
- Step 3: Warm the corn tortillas. This can be done in a microwave (wrapped in a damp paper towel for about 30 seconds), on a dry skillet over medium heat for a few seconds per side, or wrapped in foil and baked in a 350°F oven for 5-10 minutes.
- Step 4: Spoon about 2-3 tablespoons of the black bean mixture onto each tortilla. Roll tightly and secure with a toothpick if needed.
- Step 5: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully place the taquitos in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Step 6: Remove taquitos from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite vegan toppings such as salsa, guacamole, or vegan sour cream.
Notes
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- Reheat taquitos in an air fryer at 350°F for 5-7 minutes for optimal crispness.
- Serve these taquitos with a vibrant mango salsa and a sprinkle of fresh cilantro for a burst of flavor.
- For easier rolling and to prevent cracking, warm the tortillas until they're pliable but not too hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American