Black Bean & Sweet Potato Taquitos

When I first posted this recipe to YouTube, people raved about the taste.  However, some people commented on the taquitos resemblance to… well… ya know. Can’t win ’em all. Promise they’re a winner on the supper table.


  • 3 cups chopped sweet potatoes
  • 2 tsp olive oil
  • 1 tsp salt, divided
  • 1 can black beans
  • 2 TBSP water
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 10-12 flour tortillas, taco size
  • about 2 tsp olive oil for brushing
  • ¼ cup shredded cheese for topping


  1. Preheat oven to 400°.
  2. Toss sweet potatoes with olive oil and ½ tsp of salt. Lay in single layer on baking sheet. Roast for 20 minutes or until golden and tender.
  3. In food processor, process roasted sweet potatoes, black beans, water, ½ tsp salt, cumin and cinnamon, until smooth.
  4. Reduce temperature of oven to 350°. Fill tortillas with about 2-3 heaping TBSP of filling.
  5. Roll and lay seam side down on a baking sheet. Brush with olive oil and cook about 20 minutes.
  6. Flip taquitos and top with cheese. Bake for another 5 minutes. Enjoy!

Meg is a Co-Founder of What's Up Moms and the mom to three kids (11, 9 and 6). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. Find her on Instagram @madewithmeg. {{Privy:Embed campaign=591322}}