Forget keto, put me on the taquito diet! I don’t put cheese in my taquitos as I find the creaminess of the sweet potato paired with the slight bite of the black beans inside the crispy tortilla works, but feel free to experiment with your favorite flavors. The traditional method is to fry taquitos, but this version has been “air-fried”  

Dips for the taquitos – salsa, guacamole, sour cream, and my personal favorite vegan queso


2 medium sweet potato, peeled and cubed

¾ cup cooked black beans

¼ cup cilantro

1 tbs oil

1 tsp each cumin, red chili powder or 2 tsp taco seasoning

Salt to taste

Uncooked tortillas (can substitute with regular tortillas but consistency will be a little different)

Oil spray

Optional: 1 tsp each ginger, garlic, and green chili


1 Heat oil in a skillet, add cumin, and sauté the sweet potato for about 5 min.

2 Let sweet potatoes cool and lightly mash (be careful not to overmash). Add black beans, salt, cilantro, and chili powder. You can adjust spices to your taste

3 Take 1 tortilla and cut in half. Place 1.5 tbs of the mixture on the long end. Tuck in the edges and roll and repeat. Lightly spray with oil spray or use a cooking brush to lightly coat the tops with oil

4 Cook the taquitos in an air fryer on 350 for about 8 minutes or until the color you like it. I like mine really brown, but you can take them out earlier

5 Let cool slightly before enjoying with your favorite dip – we’ve definitely burned our impatient mouths with these before so learn from our mistake!

Tags: Mexican, Snacks

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