NexVeg & Sweet Potato Vegan Taquitos


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Servings: 12
Prep Time: 15 minutes
Total Time: 1 hour



  • 2 Nexveg™ patties
  • 2 medium sweet potatoes, peeled and cubed into ½ in. cubes
  • 1 tbsp. Taco seasoning
  • ½ cup salsa
  • 10 - 6 in. corn tortillas
  • Spray oil

Avocado Cilantro Dipping Sauce

  • 1 large avocado, halved and pit removed
  • ½ cup non-dairy plain yogurt
  • ½ cup water
  • 2 tbsp. lime juice
  • ¼ cup fresh cilantro leaves
  • Salt to taste


  • Preheat oven to 400F degrees and line a baking sheet with parchment paper.
  • In a medium bowl, add sweet potatoes and lightly spray with oil.
  • Sprinkle with taco seasoning and toss potatoes until evenly coated.
  • Spread potatoes on lined baking sheet and bake in preheated oven for 20 - 25 minutes until potatoes are tender.
  • While potatoes are baking, Heat a frying pan over medium heat, cook patties for 3-4 minutes. Break / chop patties into a crumble and cook until browned. Remove from heat.
  • In a large mixing bowl, combine potatoes, Nexveg crumble, salsa, and cheese.
  • Heat tortillas according to the package. Spoon 2 tbsp. of the filling into the center of each tortilla. Roll tightly and place on a parchment lined baking sheet.
  • Lightly spray taquitos with oil and bake for 15 minutes until crispy.
  • For the sauce, add all ingredients to a food processor and blend until smooth.