Sweet Potato Taquitos

Sweet Potato Taquitos

I refuse to chat about resolutions. Or the gym. Or even eating healthy. There’s just too much pressure about all that stuff, especially this time of year. Instead I’m talking about a new recipe that happens to be easy and, yes, good for you. It’s also a great dinner for your family alongside a salad or some roasted veggies and completely vegetarian so it ticks that box too. If you had a resolution, this would be the perfect meal for it.

Photo by Ashely van der Laan

I need to share a little secret. I’ve been buying these great chicken and cheese taquitos from the freezer section of one of our favorite grocery stores (yes, I have a multitude of stores I shop in for groceries which is the bonus of city living!) to have for Scarlett’s lunches or on the evenings when we have to rush to ballet after school. They were so damn simple to heat, throw some of our favorite toppings on, eat and go. But then Scarlett decided she wanted to eat a more vegetarian diet. I was left with no back-up plan in the freezer, so I needed to make my own. I was going to default to black bean and cheese filling since I have a great mix from my Spicy Black Bean Enchilada Cups, but Scarlett made a specific request for sweet potato. I didn’t mind the suggestion because, like black beans, I alway have the vitamin A rich orange spuds that help with immune support in my pantry this time of year but I did have a few of my own ideas about the recipe. I knew I wanted to keep them as simple as possible. I also needed them to be good candidates for the freezer. And, after many failed taquito trials, I knew I had to use whole wheat tortillas since I could get a corn tortilla taquito that bake up gold brown but not crack like the San Andreas fault. So these are my not-so-authentic but totally delish and do-able taquitos. And since we’re not dwelling on resolutions or overly nutritious meals right now, I won’t bother mentioning that they’re a healthy answer to frozen.

Sweet Potato Taquitos

Prep Time1 hr 15 mins
Cook Time1 hr

Ingredients

  • 1 large baked sweet potato
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • 1/4 tsp butter
  • salt and pepper, to taste
  • 1/4 cup white cheddar
  • medium sized whole wheat tortilla
  • non-stick spray

Instructions

  • In a 400 degree oven, bake your sweet potato for 45 minutes or until fork tender. Allow to cool a bit before handling.
  • After removing all the skin, place the meat of the potato into a medium bowl.
  • Add cumin, coriander, chili powder, butter and salt and pepper to taste and mix well. Add cheese and mix. Set aside.
  • Prepare a baking sheet with parchment.
  • Working with one tortila at a time, spray one side of the tortilla with non-stick spray. of non Put the greased side down and scoop 2 to 3 tablespoons of the filling onto the third of the tortilla closest to you. Roll the edge closest to you over the filling and tuck the edge tightly under and continue to roll.
  • Place the taquito seam side down on the prepared baking sheet. Repeat with remaining tortilla.
  • Bake in the oven at 400 for about 15 -20 minutes or until the tortillas are golden brown.
  • If freezing the taquitos, place the cooled baking sheet into the freezer until taquitos are frozen sold. Remove baking sheet and transfer taquitos to a freezer-safe bag or container. Reheat taquitos in a 375 oven for about 15 – 20 minutes.
  • Serve taquitos with favorite toppings like guacamole, sour cream, fresh cilantro and chopped red onion. Enjoy

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