Ingredients
Scale
- 1 Sweet potato, peeled and cubed
- 1 Yukon gold potato, peeled and cubed
- 1 Poblano pepper
- 1/4 cup corn, fresh or frozen
- 10–12 small flour tortillas
- 1/2 tsp each: salt, cumin, smoked paprika, oregano, garlic and onion powder
- 1 chipotle pepper in adobo sauce, finely chopped
- 1/2 cup black beans
Garnishes
- Thinly sliced iceberg lettuce
- Diced tomatoes
- Finely chopped scallions
- Sour cream
Instructions
- Add sweet potato and Yukon gold potato cubes into a pan with some heated olive oil. Cook for 15 mins until potatoes are fork tender.
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Add the corn, diced poblano pepper and spices. Cook for additional 5 mins and remove from stove.
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Warm your tortillas so they’re soft and easy to roll. Spread bean on the bottom of the tortilla and add about 2 tablespoons of filling to each, roll tightly.
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Lightly spray or brush each taquito with oil. Cook in a skillet or place in the oven at 400F for 12-15 mins or air fry at 400°F for 8–10 minutes until crispy and golden.
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Serve with your favorite dips or toppings.
Notes
- You can add whole canned black beans to the mixture and mash everything together so it’s easier to fill and roll the mixture into the tortillas.
- Make this ahead of time but filling each tortilla up and placing it in an airtight container in the fridge the night before. The day of, pop them in the oven with a little oil and bake until golden brown.
- Make the queso the night before as well, and you can even serve these with salsa as well.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Cuisine: Mexican
Keywords: black bean taquitos, Mexican food, air fryer, sweet potato rolls, vegan app