ko.pairings
Using pre-made and pre-seasoned hummus in these Easy Black Bean Hummus and Sweet Potato Taquitos makes them creamy, vegan, gluten-free, healthy and filling!
These Easy Black Bean Hummus and Sweet Potato Taquitos (also called rolled tacos or flautas) were what inspired the Simple Chili Spiced Black Bean Hummus. I originally set out to make a black bean paste for the recipe with just mashed up black beans. But I wanted to season it more and when I started getting out the ingredients I thought a hummus would work so much better! The best part of the recipe is that by using pre-made hummus they are so easy to make! Just make the hummus recipe (ahead of time), roast sweet potatoes, fill the tortillas and roll then bake! Serve with your favorite dip, like guacamole, salsa or sour cream!
No one will miss the meat because black beans and sweet potatoes taste so good together. Furthermore, the sunflower seeds in the hummus add a beautiful dimension, depth, meatiness and heft to the dish. Feel free to add cheese but I found with the hummus, I didn’t need or even miss the cheese. You read that right, these Easy Black Bean Hummus and Sweet Potato Taquitos are perfect cheeseless! So save those calories for dessert! Between the hummus and the avocado dip I served it with, it was creamy enough
When I made these I baked them. The oven was already on and I could use the same tray I used to roast the sweet potatoes. However they work really well in the air fryer too! But you will have to fry in batches to get them crispy. And sometimes, I just don’t have the patience for batch frying nonsense. Sometimes when I want to make the food I don’t want to get all fiddly. I want it all made at the same time, so I did this and baked them. They still come out incredible! And there is usually some residual oil leftover when I roast veggies so you don’t need to add extra oil. Be sure to flip half way through in the oven to get all sides nice and crispy!
Serve these with the Incredible Honey and Sage Margaritas for an extra special treat. These do work with regular margaritas, but why not get a little fancy with the cocktail.
Easy Black Bean Hummus and Sweet Potato Taquitos Recipe Notes & Substitutions
Chili Spiced Black bean Hummus– Get the recipe here. It is so easy to make with a food processor. The best part is by adding this already seasoned ingredient you know the flavor will pop! I just add a bit more spices to this recipe to help amplify the flavor next to the sweet potatoes. Make the hummus in advance to make this recipe super simple! If you do not feel like making the hummus, substitute store bought. There are some black beans hummus options on the market (like this one). Or find your favorite chickpea hummus ad add some canned black beans to the taquito instead. My favorites for that are jalapeño, garlic or cilantro lime hummus.
Sweet Potatoes– Sweet potatoes, yams, white sweet potatoes, yellow sweet potatoes, purple sweet potatoes, all work! Although purple sweet potatoes wouldn’t be my first choice because they have more of a honey and vanilla like flavor. Love them roasted and even for dessert, not as much in this BUT it’ll still be great. If you are curious what the difference between a sweet potato and yam is, check out this blog post on Bon Appétit entitled “Yam vs. Sweet Potato: What’s the Difference?“
Corn Tortillas– I always use corn tortillas because they are gluten free (make sure the kind you buy is gluten free and not a combo with wheat flour!). If you prefer, feel free to use flour tortillas or almond flour tortillas. Just make sure they are the taco sized tortillas not burrito size. To keep this vegan make sure you get vegan corn tortillas.
Dip for Serving– In the picture I took avocado and mixed in lime juice, salt, pepper and salsa for an easy guacamole. If you prefer use only avocado, salsa or add sour cream! Or buy guacamole from the store. It will all be declicious!
Suggested Drink Pairing– Serve this with the Incredible Honey and Sage Margarita, or a regular margarita.
Oven vs Air Fryer?– This recipe works well in either! But if you have the oven heated to cook the sweet potatoes might as well use that. It also means you can use the same tray as the sweet potatoes, which is pre-oiled up, so you don’t need more oil. If you do them in the air fryer, fry in batches and spray with a little oil. I have gotten beautiful taquitos or rolled tacos both ways!
Easy Black Bean Hummus and Sweet Potato Taquitos
Ingredients
- 3 Medium Sweet Potatoes or Yams
- 2 cups Chili Spiced Black Bean Hummus
- 1 cup Black beans- Canned or precooked (Optional)
- 12-16 Corn Tortillas
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt
- Oil for roasting Potatoes
- Guacamole, Salsa or sour Cream for Serving
Instructions
- Preheat the oven to 425oF. Dice the sweet potatoes and place on a baking tray. Drizzle with oil, sprinkle with salt and then toss to coat. Depending on the size of the diced potato roast for about 15 minutes in the pre-heated oven until they are soft and the bottom are browning. Remove from the oven and let cool
- Mix the Cumin and Chili Powder into the hummus. Set aside
- Place a corn tortilla flat on a cutting board and spread 1-2 tbsp of hummus on one side of the tortilla. I keep it in a line like pictured above. Place sweet potatoes side by side along the hummus. I find single file the best so you can make a tighter rolled taco. If desired, add canned black beans or pre-cooked black beans.
- Roll the taco by pulling the edge with the hummus up and folding it over the sweet potatoes encasing the ingredients. Place seam side down on the tray you used to roast the sweet potatoes. Continue making until you have 4 per person.
- Roast in the oven at 425oF for 10 minutes or until the bottom is crispy. Flip and roast for another 10-15 minutes until crispy. Remove from the oven and serve with guacamole, salsa or sour cream. Pair with the Incredible Honey and Sage Margarita.
