Delicious & Allergy-Friendly Sweet Potato Black Bean Taquitos: Your Go-To Meatless Meal

Transform your weeknight dinner routine with these delightful Sweet Potato, Black Bean & Lime Taquitos! Perfectly suited for a vibrant Meatless Monday, these filling taquitos boast a delicious blend of sweet potatoes, hearty black beans, a bright hint of lime, and a surprisingly delightful secret ingredient: cinnamon. Yes, cinnamon! It truly elevates the flavors, adding a unique warmth that perfectly complements the savory notes.

As someone who deeply values homemade meals, the journey towards incorporating more plant-based dishes into our family’s diet has been incredibly rewarding. While I’ll always appreciate the occasional indulgence in bacon and other meats, embracing more meat-free options has become a fulfilling pursuit, especially after watching compelling documentaries like “COOKED” on Netflix. That series truly resonated with me, reinforcing the profound joy and importance of preparing nourishing food for loved ones every day. It’s a commitment, certainly, but one that offers immense satisfaction. The sentiment expressed at the end of the series — “Is there any practice less selfish…any time less wasted than preparing something delicious & nourishing for the people you love?” — perfectly encapsulates this philosophy.

Crafting Satisfying Plant-Based Meals for Everyone

One of the biggest hurdles when introducing plant-based meals, particularly to those accustomed to meat-heavy diets, is ensuring they are truly satisfying. My husband, for instance, often associates vegetarian options with feeling hungry shortly after. That’s why these Sweet Potato Black Bean Taquitos are a game-changer. The combination of nutrient-rich sweet potatoes and protein-packed black beans creates an incredibly hearty filling that leaves everyone feeling full and content. Beyond just being filling, this blend offers a wonderful texture and mouthfeel that makes these taquitos feel substantial and luxurious.

The Power of Sweet Potatoes and Black Beans

Sweet potatoes are not only naturally sweet and delicious, but they are also a powerhouse of nutrition. They are an excellent source of beta-carotene, vitamins C and B6, and dietary fiber. When cooked, they become wonderfully creamy, adding a fantastic texture to the taquito filling. Black beans, on the other hand, bring a robust, earthy flavor and are loaded with plant-based protein, fiber, and essential minerals like iron and magnesium. Together, they form a dynamic duo, offering a complete and balanced meal that’s both flavorful and incredibly good for you.

The Secret Ingredient: Cinnamon’s Surprising Role

The addition of cinnamon might seem unconventional for a savory dish like taquitos, but trust me, it’s the secret weapon that truly makes this recipe shine. Just a quarter teaspoon introduces a subtle warmth and aromatic depth that enhances the natural sweetness of the potatoes and the earthiness of the beans without making the dish taste “sweet.” It adds a layer of complexity that elevates these simple ingredients, transforming them into something truly special and memorable. This unexpected spice note is what kicks these taquitos up a notch, distinguishing them from other black bean and sweet potato recipes.

Allergy-Friendly & Flavor-Packed Toppings

For those of us managing food allergies, finding delicious and safe toppings is essential. Since dairy is off-limits for our family, I rely heavily on the rich, creamy goodness of guacamole. A generous “river” of fresh guacamole spread down the middle of each tortilla before adding the filling serves multiple purposes: it adds a burst of incredible flavor and healthy fats, helps to bind the filling in place, and provides that much-desired creaminess that might otherwise be missed from dairy. It’s a simple addition that makes a huge difference in taste and texture.

No bean-based Mexican dish is truly complete without a side of rice, in my opinion! My homemade Spanish rice is the perfect companion to these taquitos, soaking up all the delicious flavors and adding another layer of comfort and satisfaction to the meal. The combination of the zesty taquitos and fragrant rice creates a complete and harmonious meal that’s sure to please.

Tips for Perfect Taquitos Every Time

One of the many joys of embracing plant-based cooking is the sheer simplicity and speed of preparation. There’s no need to worry about thawing meat, which often cuts down on meal prep time significantly. With these taquitos, it’s as simple as dicing a few vegetables, tossing in some aromatic spices, and adding a can of beans – and you’re nearly done! This efficiency makes these taquitos an ideal choice for busy weeknights when you want a homemade meal without the fuss.

For a seamless taquito-making experience, always remember to gently warm your corn tortillas in the microwave for a few seconds before filling them. This crucial step makes them soft and pliable, preventing them from cracking when you roll them. If you’re looking for an alternative or prefer a different texture, be sure to check out my recipe for gluten-free flour tortillas, which are another fantastic option for these delicious fillings.

If you’re in a hurry to cook your sweet potatoes, a helpful tip is to give them a quick boost in the microwave for 1-2 minutes before adding them to the skillet. This pre-cooking step can significantly reduce the overall cooking time. Remember, the larger your sweet potato chunks, the longer they will take to soften in the pan. While this recipe focuses on a simpler preparation, you can absolutely fry these taquitos after filling and rolling them for an extra crispy texture, if that’s what you enjoy. I personally prefer the ease of not frying, but they are delicious either way!

These Sweet Potato Black Bean Taquitos are truly a testament to how flavorful, satisfying, and easy meat-free meals can be. They are a wonderful addition to any meal plan, particularly if you’re exploring allergy-friendly or vegan options. Happy Meatless Monday, or any day you choose to enjoy them!

And if you find yourself with extra sweet potatoes on hand, don’t let them go to waste! You can easily repurpose them into another delicious dish. I highly recommend trying this Sweet Potato Salad by my talented fellow blogger, Salted Plains. It’s a fresh and vibrant way to enjoy sweet potatoes in a different culinary context.

For a visual guide and a step-by-step recipe demonstration, you can watch my segment on KSL. Simply click on the picture below to view the video and see just how easy these allergy-friendly taquitos are to prepare in your own kitchen.

 

 

IF YOU’RE LOOKING FOR SOME MORE ALLERGY FRIENDLY TEX MEX RECIPES, CHECK OUT THESE FAVORITES:

• Dairy Free Green Chile Enchilada Soup: A comforting and flavorful soup perfect for a chilly evening, free from common allergens.
• Gluten Free Chicken Enchilada Pasta (Top 8 Free Too!): Enjoy the classic flavors of enchiladas in a hearty pasta dish, completely safe for those with top 8 allergies.
• Meatless Enchilada Quinoa Bowls: A quick and easy plant-based bowl packed with the vibrant taste of enchiladas.
• Dairy Free Slow Cooker White Chicken Chili: A creamy, dairy-free chili that cooks effortlessly in your slow cooker, ideal for busy days.
• Mexican Tuna Salad: A fresh and zesty take on tuna salad, perfect for light lunches or quick dinners.
• Gluten Free Salsa Sheet Pan Dinner: Minimal cleanup and maximum flavor with this easy 30-minute sheet pan meal.
• The Bomb Gluten Free Baked Taquitos: Another fantastic taquito option that’s baked for a healthier, equally delicious crunch.

If you’re keen on exploring more vegan black bean dishes, I also recommend checking out my friend Fool Proof Living’s delightful Black Bean Corn Salad. It’s a refreshing and vibrant salad that perfectly showcases the versatility of black beans.

Sweet Potato, Black Bean & Lime Taquitos (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)

Yield:
12-14 tacos

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Perfect for meat-less Monday these filling tacos have sweet potatoes, black beans, a hint of lime and a special ingredient that really kicks it up a notch: cinnamon.

Ingredients

• 1.5 pounds sweet potato (about 1 large), scrubbed, peeled, and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup chopped red onion, diced finely
• 1 can of black beans, rinsed and drained
• 3 Tablespoons lime juice, plus several limes cut into wedges for garnish
• 12-14 corn tortillas, warmed
• Guacamole
• Cilantro for garnish

Instructions

1. Heat oil in a non-stick skillet over medium heat, add onion and sweet potato. Cook until softened. Once softened, add the beans, spices and take off the heat. Stir in the lime juice.
2. Warm tortillas in the microwave until soft and pliable (usually 10-15 seconds in my microwave). Put a large river of guacamole down the middle of the tortilla. Spoon the sweet potato mixture onto the guacamole. Garnish with cilantro.
3. Serve with additional limes for lime-aholics like myself.

Notes

If you want your sweet potatoes to cook faster, I’ll sometimes nuke them in the microwave for 1-2 minutes before adding to the pan.

Also, the larger the sweet potato chunks, the longer they’ll take to cook.

Lastly, after filling and rolling them, I’ve fried them before. They’re great either way, but I don’t like the hassle of frying, so I didn’t include it in the directions. Feel free if you like ’em that way!

This incredible recipe was adapted from the creative minds at Beard and Bonnet, whose original inspiration helped shape this allergy-friendly version. We’ve taken their fantastic concept and tailored it to be Top 8 Free, ensuring everyone can enjoy these delicious, wholesome taquitos.