Skip to content

Sweet Potato Taquitos

 “It’s a completely vegan dish, and it sells like CRAZY.” – Chris Zielinski, Culinary Director for Maple Leaf Sports & Entertainment (MLSE), which manages Scotiabank Arena and the restaurant e11even, where this item is served. Here is their taquitos recipe. You can read our two-part interview here.

Makes 12 taquitos



2 lb sweet potatoes
¼ cup red onion (diced)
1 can black beans
1 tsp chili powder
½ tsp ground cumin
1 large tomato (diced)
½ tsp light olive oil


2 avocados (diced)
2 limes (juice)
1 Large tomato (Diced)
1 tsp fresh coriander

BBQ Sauce:

3 tbsp ketchup
1 tsp cider vinegar
1 tsp yellow mustard
2 tsp brown sugar
1 oz canned chipotle pepper
½ tsp onion powder
Pinch granulated garlic

Corn and Pepper Relish:

½ red onion (small dice)
1 red pepper (small dice)
1 yellow pepper (small dice)
1 jalapeño seeds removed (small dice)
1 clove garlic (chopped)
1 tsp chopped coriander
2 tbsp olive oil
Salt and pepper


12 x corn tortillas
1 cup canola oil



Peel and cut sweet potato into ½” pieces.  Boil half in salted water. Season with salt and pepper and mash while hot. Toss remaining pieces of sweet potato in olive oil, season with salt and roast in a preheated oven at 375 until brown on the edges and tender (about 20 – 25 mins).

Add remaining ingredients for black beans in 1 cup of water and simmer until all moisture is evaporated (about 25 minutes).

Once all is cooled, mix sweet potatoes and black beans together gently and season to taste.


Mix all ingredients together until fully incorporated. Season to taste.

BBQ sauce:

Mix all in ingredients in a saucepan. Simmer for 20 minutes until thickened.

Corn and Pepper Relish:

Saute all ingredients except the coriander over medium heat until soft, finish with salt and pepper and coriander. Keep warm until ready to serve.

To Finish:

Heat canola oil in a shallow fry pan to 300 degrees. Quickly dunk each tortilla in the oil for 2 seconds and submerge, then lay on paper towel to absorb excess oil.

Lay tortillas out on a table. Divide the filling equally. Roll up each piece and insert a toothpick to seal tortillas for frying. Fry each one until crispy on both sides.

Place 2 oz of the corn and pepper relish directly on each plate. Stack hot taquitos on top. Top with a drizzle of BBQ sauce.  Serve one dollop of guacamole on the side. Enjoy!!

* Recipe and image provided by Chris Zielinski, Culinary Director for Maple Leaf Sports & Entertainment (MLSE),


Published inRecipes

Comments are closed.