Cheesy Black Bean and Sweet Potato Taquitos Recipe

These crispy and cheesy Black Bean and Sweet Potato Taquitos are a delightful treat, perfect as an appetizer or a main dish. Rolled up with a flavorful filling of black beans, sweet potatoes, and spices, these taquitos are lightly pan-fried to achieve that ultimate crunch. Serve them with a variety of dipping sauces for an unforgettable dining experience. This freezer-friendly recipe is a great option for meal prep, and you can enjoy these taquitos whenever the craving strikes.


  • 1 medium sweet potato
  • 1 cup black beans (drained and rinsed)
  • 1 cup corn
  • 1 jalapeño pepper, minced (seeds in for spicy – removed for mild)
  • ¼ cup salsa verde (or your favorite salsa)
  • ½-¾ tsp cumin
  • ½-¾ tsp chili powder
  • ½ tsp garlic powder
  • 2 oz softened cream cheese
  • 4-6 ounces freshly grated sharp cheddar cheese or pepper jack cheese
  • Salt and pepper to taste
  • 20 thin yellow corn tortillas
  • Avocado oil, as needed for frying

Delicious Dip Options:

  • Salsa
  • Sour cream
  • Guacamole
  • Queso (homemade queso recipe provided below)


  1. Wash the sweet potato and poke a few holes in it with a knife or fork. Wrap the sweet potato in a slightly damp paper towel and microwave on high for about 6-8 minutes until soft and fluffy.
  2. In a mixing bowl, combine the corn, minced jalapeño, black beans, cream cheese, salsa, cumin, chili powder, and garlic powder. Mix well to evenly distribute the ingredients.
  3. Once the sweet potato is tender, fluff the inside with a fork and transfer it (minus the skin) to the black bean mixture. Mix thoroughly until all ingredients are well incorporated.
  4. Season the mixture with salt, pepper, and any additional seasoning to taste.
  5. To make the tortillas pliable, wrap 3-4 corn tortillas in a damp paper towel and microwave on high for 30 seconds. This will help prevent the tortillas from breaking while rolling.
  6. On each tortilla, add approximately 2 tablespoons of the veggie filling about ⅓ of the way up from the bottom. Shape the filling into a small log.
  7. Top the filling with a layer of grated cheese, as much as desired, and tightly roll the tortilla while it’s warm. Place the taquito seam side down on a large plate or baking sheet. Use toothpicks to secure the taquitos if needed.
  8. In a high-sided frying pan, heat about ¼ inch of avocado oil over medium-high heat. Carefully place 4 taquitos in the oil, seam side down, and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and drain on folded paper towels or a wire cooling rack.
  9. Repeat the frying process for the remaining taquitos in batches.
  10. Serve the hot taquitos with a variety of dipping sauces, such as salsa, sour cream, guacamole, and homemade queso.

Tips for Success:

  • Make sure to wrap the sweet potato in a damp paper towel before microwaving to keep it moist and prevent it from drying out.
  • When rolling the tortillas, ensure that the filling is evenly distributed and not overfilled to prevent them from bursting while frying.
  • Use toothpicks to secure the taquitos before frying, ensuring they stay tightly rolled during cooking.
  • For a healthier alternative, you can bake the taquitos in the oven at 400°F (200°C) for about 15-20 minutes until they are crispy and golden brown.

Serving Suggestions:

  • Create a taco bar with various toppings like chopped lettuce, diced tomatoes, sliced jalapeños, and diced onions for guests to customize their taquitos.
  • Serve the taquitos alongside a bowl of Mexican rice and refried beans for a complete meal.
  • Offer a variety of dipping sauces, including traditional options like salsa and guacamole, as well as unique choices like mango salsa or chipotle aioli.


  • Experiment with different cheese blends for a unique flavor profile. Consider using a mix of cheddar, Monterey Jack, and mozzarella.
  • If you prefer a spicier kick, leave the seeds in the jalapeño pepper and add extra cayenne pepper to the filling mixture.
  • Substitute the corn tortillas with flour tortillas for a slightly different texture and taste.

Healthier Alternatives:

  • To reduce the oil content, you can bake the taquitos in the oven. Brush them with a little oil before baking to achieve a crispy texture.
  • Opt for whole wheat or whole grain tortillas for added fiber and nutrients.

Fun Serving Ideas:

  • Arrange the taquitos in the shape of a cactus or sombrero for a festive presentation at a Mexican-themed party.
  • Create mini taquitos by using smaller tortillas and adjusting the filling portion accordingly. These mini versions are perfect for appetizer platters.

Additional Notes:

  • For a vegan version, omit the cream cheese and use vegan cheese alternatives.
  • If you’re a fan of protein-packed fillings, consider adding cooked and seasoned ground turkey, chicken, or tofu to the mixture.

Homemade Queso (Optional):

  1. Grate the cheese. Avoid using pre-shredded cheese.
  2. Warm the milk in the microwave for 30-40 seconds and set aside.
  3. In a small saucepot, melt the butter. Add flour and whisk vigorously until bubbly and foamy.
  4. Continue to cook and whisk constantly for about a minute to remove the raw flour taste.
  5. Gradually whisk in the warm milk, allowing it to come to a simmer and thicken.
  6. Remove the pot from the heat and add the cream cheese, whisking until melted.
  7. Stir in the grated cheese in 2-3 batches, ensuring it fully melts. Keep the pot off the heat to prevent the cheese from overheating.
  8. Season the queso with cayenne pepper, salt, and pepper to taste.

Freezing Instructions:

  • To freeze taquitos, first pan fry them according to the instructions. Allow them to cool on paper towels.
  • Place the cooled taquitos spaced apart on parchment paper on a plate or baking sheet and freeze for about an hour.
  • Once set, transfer the taquitos to a freezer-safe bag or container, and label with the date. They can be frozen for 1-2 months.
  • Reheat frozen taquitos in the oven, toaster oven, or air fryer until heated through and crispy.


  • Each taquito is estimated to have around 120 calories, 18g of carbohydrates, 4g of protein, and 4g of fat. Adjust as needed based on serving size and ingredients used.

These Cheesy Black Bean and Sweet Potato Taquitos are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. With a flavorful filling and a crispy exterior, they’re sure to be a hit at any gathering or taco night. Whether you serve them with a variety of dips or the optional homemade queso, these taquitos are a crowd-pleaser that you can even prepare in advance and freeze for later enjoyment.


  1. What are Black Bean and Sweet Potato Taquitos?
    Black Bean and Sweet Potato Taquitos are rolled tacos filled with a mixture of black beans, sweet potatoes, corn, spices, and cheese. They are then lightly pan-fried to achieve a crispy texture.
  2. Can I make these taquitos in advance?
    Absolutely! These taquitos can be made in advance and frozen for later. After pan-frying, allow them to cool on paper towels, then freeze them on a baking sheet before transferring to a freezer-safe bag. They can be reheated in the oven, toaster oven, or air fryer.
  3. What kind of tortillas should I use?
    The recipe calls for thin yellow corn tortillas, but you can also use white corn tortillas or even homemade tortillas if you prefer.
  4. How do I make the filling for the taquitos?
    The filling is made by combining cooked and mashed sweet potato with black beans, corn, minced jalapeño, cream cheese, salsa, and a blend of spices like cumin, chili powder, and garlic powder.
  5. Can I adjust the level of spiciness?
    Yes, you can control the level of spiciness by adjusting the amount of jalapeño used and whether you include the seeds. You can also opt for a milder salsa or skip the cayenne pepper in the seasoning.
  6. What kind of cheese is used in the recipe?
    You can use grated sharp cheddar cheese or pepper jack cheese. Feel free to experiment with different types of cheese based on your preference.
  7. What dipping sauces pair well with these taquitos?
    The recipe suggests serving the taquitos with a variety of dips, including salsa, sour cream, guacamole, and a homemade queso sauce.
  8. How do I make the homemade queso sauce?
    The queso sauce is made by melting butter in a saucepot, adding flour to create a roux, then gradually whisking in warm milk. Cream cheese and grated cheese are added to create a creamy and flavorful queso sauce.
  9. How do I reheat frozen taquitos?
    To reheat frozen taquitos, you can use an oven, toaster oven, or air fryer. Heat them until they are heated through and crispy.
  10. Are there any nutritional details provided for the taquitos?
    Yes, the estimated nutritional information per taquito is provided in the recipe. Each taquito is roughly around 120 calories, with 18g of carbohydrates, 4g of protein, and 4g of fat. Please note that these values are approximate and may vary based on serving size and specific ingredients used.

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