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.