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Black Bean & Sweet Potato Taquitos | Brewing Happiness
These black bean & sweet potato taquitos are sweet, salty, and spicy all rolled into one. It's a fun vegetarian take on this classic Mexican indulgence.
Author: Brewing Happiness
Recipe type: Not So Normal
Serves: 10-15 taquitos
INGREDIENTS
10-15 corn or flour tortillas (if your tortillas are thin, you may want to double them)
1½ cup grapeseed oil
1 can refried black beans (sub regular refried beans)
3 small sweet potatoes, peeled and chopped
½ cup light coconut milk
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
⅛ teaspoon cayenne
⅛ teaspoon pepper
1 yellow onion, sliced thin
1 tablespoon olive oil
Toppings:
1 cup greek (or coconut) yogurt
1 lime, juiced
¼ cup cilantro chopped
¼ teaspoon salt
2 teaspoons honey
pumpkin seeds
salsa verde
cilantro
INSTRUCTIONS
Bring a large pot of water to a boil. Add in your peeled and chopped potatoes. Continue to boil for 25 minutes.
While your sweet potatoes are cooking, heat a skillet over medium heat with 1 tablespoon olive oil. Add in your thinly sliced onion and sauté for about 10 minutes, or until nice and soft. Take off heat and set aside.
After 25 minutes, drain water and transfer sweet potatoes to a blender or food processor. Add coconut milk, chili powder, smoked paprika, salt, cayenne and pepper to the blender or food processor and blend until smooth. Set aside.
Open your can of refried black beans and begin assembling your taquitos by spreading a THIN layer of black beans, sweet potato puree and a sprinkle of cooked onions in the middle. Roll into a thin cylinder shape and hold closed with a tooth pick. Do this for all 10-15 of your taquitos.
Heat a large pan over medium heat with 1½ cups grapeseed oil (or other frying oil). Once hot add in each taquito, cooking on each side for 30-60 seconds or until golden brown. Transfer to a paper towel to drain excess oil.
Remove tooth pick and top with salsa verde, pumpkin seeds, and cilantro.
Gently blend together your greek yogurt, lime juice, cilantro and salt. (DO NOT OVER BLEND.)
Pour over the top, and EAT UP.
Something a little easier
You could probably get away with using vegetable oil in place of lard or bacon grease and vegetable broth in place of Chicken broth.
America's Test Kitchen easy Refried beans
Makes 3 cups
1/2 cup chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon bacon grease or lard
1 small onion , chopped fine (about 3/4 cup)
1 jalapeño chile , seeds and ribs removed, chile minced
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)
Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
Heat oil in 12-inch nonstick skillet over medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
I have eaten this a lot when growing up.
ABC pasta
1 7oz bag of La Moderna abc pasta http://ecx.images-amazon.com/images/I/51TFkOqz2UL.jpg
1 15 Oz can of petite diced tomatoes
bacon grease(enough to fry the pasta)I have made this using olive oil
1/4 cup of finely diced onion or dehydrated onion.
1. fry the pasta in bacon grease in a pan
2.once the pasta is golden brown add the can of tomatoes including the juice
3.fill the can up with water and add it to the pan.
4.add the onion.
5.salt and pepper to taste.
6.bring to a boil. turn the heat down to low, put a lid on the pan and simmer for 15 minutes or until done.
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