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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.
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.