Cheesy Black Bean and Sweet Potato Taquitos
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (4)

Cheesy Black Bean and Sweet Potato Taquitos

NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 17%
CARBS 18G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 12G51% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried taquitos filled with sweet potato, black beans, corn, and cheese. Serve as an appetizer with sauces for dipping or as a vegetarian main.

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Nutrition & ingredients

Ingredients

serves 20
  • 1 medium sweet potato
  • 1 cup black beans ((drained + 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)
  • salsa
  • sour cream
  • guacamole
  • queso
  • 1 TBSP butter
  • 1 TBSP all purpose flour
  • ¾ cup milk
  • 1 oz cream cheese
  • 4-5 oz freshly grated pepper jack cheese (off the block)
  • ¼-½ tsp ground cayenne pepper (to taste)
PREP
15M
SODIUM
421MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.