Beet And Sweet Potato Taquitos Recipe

5 Min Read

Tantalize your taste buds with this mouthwatering Beet and Sweet Potato Taquitos recipe!

Bursting with flavors and packed with wholesome ingredients, these taquitos are a delightful twist on a classic favorite.

Whether you’re looking for a scrumptious appetizer or a satisfying main dish, this recipe is sure to please your palate and impress your guests.

Let’s dive into the kitchen and whip up some culinary magic!

Ingredients You’ll Need:

For the Filling:

  • 2 medium-sized beets, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup black beans, cooked
  • 1 cup corn kernels
  • ½ cup red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup cilantro, chopped

For the Taquitos:

  • 12 corn tortillas
  • Cooking spray or olive oil for brushing
  • ½ cup vegan cheese or cheese of your choice (optional)


Preparing the Filling:

Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the diced beets and sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated.

Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and lightly caramelized.

In a skillet over medium heat, sauté the red onion and garlic until translucent and fragrant.

Add the cooked black beans, corn kernels, roasted beets, sweet potatoes, and cilantro to the skillet.

Stir well to combine and cook for an additional 5 minutes.

Remove from heat and set aside.

Assembling the Taquitos:

Warm the corn tortillas in a microwave or on a skillet until soft and pliable.

Place a spoonful of the filling mixture along the center of each tortilla.

Roll up the tortillas tightly, securing the filling inside.

Arrange the rolled taquitos seam side down on a baking sheet lined with parchment paper.

Lightly brush or spray the taquitos with cooking spray or olive oil for a crispy finish.

If using cheese, sprinkle it over the taquitos.

Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.

Serving Suggestions:


Fresh cilantro leaves

Sliced avocado

Lime wedges

Vegan sour cream or regular sour cream

Dipping Sauces:

Salsa verde


Chipotle aioli


These Beet and Sweet Potato Taquitos are a delectable fusion of flavors and textures that will leave you craving for more!

Whether you’re hosting a gathering or simply treating yourself to a homemade feast, this recipe is a winner. Enjoy the vibrant colors, nutritious ingredients, and irresistible taste of these taquitos.

Get ready to indulge in a culinary adventure that’s both satisfying and wholesome!


Q1: Can I use different vegetables for the filling?

A: Absolutely! Feel free to experiment with your favorite vegetables or use whatever you have on hand to customize the filling according to your taste preferences.

Q2: Can I make these taquitos ahead of time?

A: Yes, you can assemble the taquitos ahead of time and store them in the refrigerator until ready to bake. This is a convenient option for meal prep or entertaining guests.

Q3: Can I freeze the taquitos for later use?

A: Yes, these taquitos freeze well. After baking, allow them to cool completely, then place them in an airtight container or freezer bag.

They can be reheated in the oven or microwave whenever you’re ready to enjoy them.

Q4: Is there a gluten-free option for the tortillas?

A: Yes, corn tortillas are naturally gluten-free, making them a perfect choice for those with gluten sensitivities or dietary restrictions.

Q5: How can I make these taquitos spicier?

A: To add some heat to the filling, you can incorporate diced jalapeños or a pinch of cayenne pepper.

Adjust the amount according to your spice tolerance for a flavorful kick!

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