Hey Folks,
I hope your day is going great. I had some leftover sweet potatoes ( I am working on a vegan sweet potato pie) so I was on the hunt for something to do with them. Thankfully, I found this recipe and tweaked it a bit to what I had at home. I wanted to share this recipe for sweet potato taquitos with you.
Sweet Potato Taquitos
I love recipes like this. The flavours of cilantro and lime are some of my favorite type of flavours. The sweet potato gave it an interesting new taste for me. Normally, I do not expect to have a sweet taste, but I admit that I do like it! Definitely going to add this to my taquitos list. Sweet potato taquitos are super easy to make and really perfect for an appetizer. I have made taquitos with jackfruit, and simply black beans before, so this is a great addition, especially when it comes to my taco Tuesday nights.
I made these just to snack on, and have leftovers for a simple meal prep. I am trying to find more ways to get beans and sweet potatoes into my diet. They are a better option than the normal white potatoes
| Servings |
people
|
- 1 pound orange sweet potato peeled
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle chili powder regular works fine
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 15 ounces can black beans undrained
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 14 -20 small flour tortillas
- olive oil spray
- salt
- 2 small/medium avocados
- juice from 1 lime
- salt to taste
Ingredients
|
|
- Preheat your oven to 400 degrees F.
- Chop the sweet potato into 1/2 inch cubes. Place in a medium bowl and drizzle with 1 tablespoon olive oil. Add chili powder, salt, and onion powder.
- Line a large baking sheet with aluminum foil and spread the potatoes in one layer. Bake for 17-20 minute or until fork-tender. Remove and increase oven temperature to 425.
- Meanwhile, in a large saucepan heat 2 teaspoons olive oil over medium heat. When it is hot, add the minced garlic and saute for about 1 minute, until fragrant.
- Add the can of black beans with liquid. Bring the mixture to a boil and then reduce to a simmer. Add cumin, salt, and oregano, and simmer for 10 minutes.
- Add the sweet potatoes to the beans and stir.
- Spoon about 2-3 tablespoons of the filling down the center of a tortilla. Roll up tightly and place on a large greased baking sheet (I used the same one I baked the sweet potatoes on). Continue with the rest of the tortillas.
- Spray each taquito generously with olive oil and sprinkle with salt.
- Bake at 425 for about 15-17 minutes, or until they are brown and crispy.
- To make the sauce, add the avocados, lime juice, and salt to a food processor or blender. Whir until combined.
| Servings |
people
|
- 1 pound orange sweet potato peeled
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle chili powder regular works fine
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 15 ounces can black beans undrained
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 14 -20 small flour tortillas
- olive oil spray
- salt
- 2 small/medium avocados
- juice from 1 lime
- salt to taste
Ingredients
|
|
- Preheat your oven to 400 degrees F.
- Chop the sweet potato into 1/2 inch cubes. Place in a medium bowl and drizzle with 1 tablespoon olive oil. Add chili powder, salt, and onion powder.
- Line a large baking sheet with aluminum foil and spread the potatoes in one layer. Bake for 17-20 minute or until fork-tender. Remove and increase oven temperature to 425.
- Meanwhile, in a large saucepan heat 2 teaspoons olive oil over medium heat. When it is hot, add the minced garlic and saute for about 1 minute, until fragrant.
- Add the can of black beans with liquid. Bring the mixture to a boil and then reduce to a simmer. Add cumin, salt, and oregano, and simmer for 10 minutes.
- Add the sweet potatoes to the beans and stir.
- Spoon about 2-3 tablespoons of the filling down the center of a tortilla. Roll up tightly and place on a large greased baking sheet (I used the same one I baked the sweet potatoes on). Continue with the rest of the tortillas.
- Spray each taquito generously with olive oil and sprinkle with salt.
- Bake at 425 for about 15-17 minutes, or until they are brown and crispy.
- To make the sauce, add the avocados, lime juice, and salt to a food processor or blender. Whir until combined.
