Vegan, Corn-Free Taquitos

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Vegan, Corn-Free Taquitos


  • 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


  • 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.
  • Raise oven temp to 350F.
  • 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.
  • Heat an oil in a nonstick pan. I used 2 tbsp walnut oil because of its high heat point.
  • Saute onion until translucent, about 3 minutes.
  • Add in sweet potato to skillet and cook for 2 minutes.
  • Add beans and stir well.
  • Add additional veggies and garlic and cook until tender.
  • Stir in seasoning packet and mix well. Add the juice of a lime.
  • 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.
  • Brush some oil onto the prepared taquitos.
  • Bake for 20 minutes or until golden brown. Serve warm.

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Vegan, Corn-Free Taquitos