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On-the-Go Taquitos

Julie Nolke

Packed with sweet potato and jalapeño, these easy taquitos will spice up your usual lunchtime routine.



  • 2 Sweet Potatoes, baked and mashed
  • 3/4 cup Black Beans
  • 1/2 cup Sour cream
  • 1/2 Red onion, finely chopped
  • 1/4 cup Pickled Jalapeños, finely chopped
  • 1 Garlic clove, shredded
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 1 cup Cheddar Cheese
  • Salt & Pepper
  • 12 small Flour Tortillas
  • Olive Oil
  • Salsa & Guacamole for serving

Let's get Cooking...

  1. Preheat oven to 400 F.
  2. In a large bowl combine the sweet potatoes, black beans, sour cream, red onion, jalapeños, garlic, cumin, chilli powder, cheese, and salt & pepper. Mix thoroughly.
  3. Take one tortilla at a time and place a small amount of filling in the centre. Roll up from one end and secure with a tooth pick. Repeat with the remaining tortillas. Place on a baking sheet and brush with olive oil. Bake the taquitos for 15 minutes.
  4. If making these for lunches, let the taquitos cool for 15 minutes and place in an air tight container before freezing completely. I like to pack 3 or 4 for lunch and heat them in the microwave when I get to work. Serve with salsa and guacamole.