Baked Vegan Taquitos

Cinco de Mayo is this weekend and I’m celebrating with vegan taquitos. Tortillas filled with sweet potato and beans, then rolled up and baked till crispy. These “little tacos” are delicious and perfect for a party! Serve with an avocado cream or my cilantro cashew cream.



The perfect balance of sweet and spicy – these vegan taquitos are a crowd pleaser.



Baked Vegan Taquitos
Prep time:
Cook time:
Total time:
Serves: 12
Crispy baked vegan taquitos
  • 2 Tbsp avocado oil
  • 2 medium sweet potatoes
  • 1 can black beans
  • 1 jalapeno, diced
  • 1/4 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 beefsteak tomato, diced
  • 1/2 cup chopped parsley
  • 12 medium tortillas
  • Avocado Cream
  • 1 ripe avocado
  • 2 Tbsp non-dairy yogurt
  • 1/2 lime, juiced
  • pinch of salt and pepper
  1. Preheat oven to 375 degrees.
  2. Cut potatoes in half lengthwise and poke the skins with a fork. Drizzle the flesh with 1 Tbsp oil and bake skin side up for 35 minutes, until soft. Let cool slightly.
  3. Scoop the flesh of the potatoes into a medium mixing bowl. Smash gently with a fork then mix in the beans, jalapeño, tomato, spices and parsley.
  4. Scoop some of the filling onto a tortilla and roll into a tight log. Place on a parchment lined baking sheet seam side down. Continue filling and rolling.
  5. Brush the top of the taquitos with the remaining tablespoon of oil and bake 20-25 minutes, or until golden and crisp.
  6. Drizzle with avocado cream or cilantro cashew cream and serve.



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