Vegan, Corn-Free Taquitos

Vegan, Corn-Free Taquitos

Vegan, Corn-Free Taquitos
Vegan, Corn-Free Taquitos
Pin recipe


  • 1 package gluten-free tortillas I like the brand @sietefoods
  • 1 medium sized sweet potato diced
  • 1 medium sized zucchini diced
  • 2 cups spinach chopped
  • 1/2 onion diced
  • 1 15 oz can black beans drained and rinsed
  • 3 garlic cloves minced
  • 1 packet taco seasoning I used 1/2 of mild @sietefoods seasoning and 1/2 packet of spicy @sietefoods
  • Optional: 1/4 of 1 jalepeno minced
  • 1 lime
  • Walnut oil for pan or another high heat oil


  1. If you’re using gluten-free tortillas, they’re less pliable than regular corn or flour tortillas. Heat then in the oven until warm and pliable. I just put them in a foil packet for a few minutes.
  2. Raise oven temp to 350F.
  3. Remove skin and dice sweet potato into small chunks. Dice the onion and zucchini in a similar small size. You want to make sure all veggies are about the same size for consistency. Chop spinach.
  4. Heat an oil in a nonstick pan. I used 2 tbsp walnut oil because of its high heat point.
  5. Saute onion until translucent, about 3 minutes.
  6. Add in sweet potato to skillet and cook for 2 minutes.
  7. Add beans and stir well.
  8. Add additional veggies and garlic and cook until tender.
  9. Stir in seasoning packet and mix well. Add the juice of a lime.
  10. Spoon onto a taco sized tortilla. Push to one end of the tortilla and wrap the free edge around, to form the taquito shape. Place seem-side down on a parchment lined baking sheet.
  11. Brush some oil onto the prepared taquitos.
  12. Bake for 20 minutes or until golden brown. Serve warm.
Mains Holiday
Pin recipe
Vegan, Corn-Free Taquitos


Submit your review

Create your own review

Cart Wishlist Account Search Down arrow Left Arrow
Facebook Instagram Twitter Tumblr YouTube Pinterest Pinterest Soundcloud Behance Google Plus LinkedIn Search Email Tik Tok