👩🏻‍🍳 Directions

• Prepare the Filling

  • In a large bowl, mix together the mashed black beans, mashed sweet potatoes, and corn.
  • Stir in the red onion, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper.
  • Add lime juice and chopped cilantro, then mix well. The mixture should be thick and slightly sticky to hold together when rolling.

• Warm the Tortillas

  • Heat a dry skillet over medium heat and warm each tortilla for about 10 seconds per side, just until pliable. This prevents them from cracking when rolled.
  • Alternatively, wrap the tortillas in a damp paper towel and microwave them for 20-30 seconds.

• Fill and Roll the Taquitos

  • Spoon about 2 tablespoons of filling onto the lower third of each tortilla.
  • Roll the tortilla tightly and place it seam-side down on a baking sheet lined with parchment paper.
  • Brush each taquito lightly with olive oil or avocado oil to help them crisp up.

• Bake or Air-Fry

  Baking Method:

  • Preheat the oven to 400°F (200°C).
  • Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.

  Air-Fryer Method:

  • Preheat the air fryer to 375°F (190°C).
  • Place the taquitos in a single layer in the air fryer basket (work in batches if necessary).
  • Air fry for 8-10 minutes, flipping halfway, until crispy and golden brown.

• Serve and Enjoy

  • Let the taquitos cool slightly before serving. Serve with guacamole, salsa, vegan sour cream, or any other toppings of choice.