Black Bean and Jersey Sweet Potato Taquitos with Avocado Crema

Crispy rolled tacos filled with a spiced mixture of black beans and mashed Jersey sweet potato. Served with a creamy avocado sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.56/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

Jersey•Mexican

Mood:

Comfort Food

Ingredients

Servings

2mediumJersey Sweet Potatoes(peeled and cubed)

£1.20

1canBlack Beans(drained and rinsed)

£0.65

0.5mediumOnion(finely chopped)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.3teaspoonSmoked Paprika

£0.03

to tasteSalt

£0.01

to tastePepper

£0.02

12Corn Tortillas(small street taco size)

£2.00

1ripeAvocado

£1.00

0.3cupSour Cream or Greek Yogurt

£0.30

1tablespoonLime Juice(freshly squeezed)

£0.15

2tablespoonsCilantro(chopped)

£0.40

1tablespoonOlive Oil

£0.10

Total Cost

£6.24

£1.56 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Steam or boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain and mash.
3.
While the sweet potatoes are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the drained and rinsed black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until heated through and the spices are fragrant.
5.
In a bowl, combine the mashed sweet potatoes and the black bean mixture. Mix well.
6.
Warm the corn tortillas slightly. You can do this in a dry skillet or by microwaving them for a few seconds (covered with a damp paper towel) to make them pliable.
7.
Spoon about 2-3 tablespoons of the sweet potato and black bean mixture onto each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
8.
Lightly brush the taquitos with olive oil or spray with cooking spray to help them crisp up.
9.
Bake for 15-20 minutes, or until the taquitos are golden brown and crispy, flipping halfway through for even browning.
10.
While the taquitos are baking, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Blend until smooth and creamy. Add a little water if needed to thin the sauce.
11.
Serve the crispy taquitos immediately with the avocado crema on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

465 kcal / 1945 kJ

Carbs

61g

23% of RDA

Fat

20g

29% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

13 g

14% of RDA

Sodium

375 mg

16% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, add a pinch of cayenne pepper to the black bean mixture.

If you don't have Jersey sweet potatoes, any sweet potato will work.

To prevent tortillas from cracking, keep them warm and moist while you are filling and rolling them.

For a spicier crema, add a jalapeño pepper (seeded for less heat) to the avocado mixture.

Taquitos can be assembled ahead of time and baked just before serving.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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