Baked Sweet Potato and Black Bean Taquitos
You can never have too many Mexican recipes, so give Baked Sweet Potato and Black Bean Taquitos a try. This recipe makes 10 servings with 490 calories, 11g of protein, and 30g of fat each. For $1.01 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Several people made this recipe, and 36844 would say it hit the spot. This recipe from Cinnamon Spice and Everything Nice requires butter, flour tortillas, chile powder, and ground cumin. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Baked Black Bean Taquitos, Crispy Black Bean Sweet Potato Baked Burritos, and Chili Style Sweet Potato Black Bean Burgers w/Baked Cheddar Beer Onion Rings + Fried Eggs.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon melted butter
1 can black beans, rinsed and drained
1 teaspoon chile powder
1 cup corn
4 ounces cream cheese, melted
10 (8-inch) flour tortillas
2/3 cup salsa (like Green Mountain Gringo)
1/2 teaspoon ground cumin
1 tablespoon olive oil
sour cream, guacamole or ranch dressing, for serving
1/2 teaspoon salt and a couple dashes pepper
1 cup shredded sharp cheddar cheese
2 heaping cups cooked sweet potatoes, cubed
Equipment:
mixing bowl
baking sheet
oven
pastry brush
Cooking instruction summary:
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.Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil. 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.Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.Serve with your choice of sour cream, guacamole or ranch dressing for dipping.
Step by step:
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.
2. Pour over the sweet potato mixture and toss until well combined.Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil. 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.
3. Mix the butter and oil together then brush over the tortillas with a pastry brush.
4. Bake 15 minutes until lightly golden.
5. Serve with your choice of sour cream, guacamole or ranch dressing for dipping.
Nutrition Information:
covered percent of daily need
