I had never tried to make taquitos until one evening this summer when I wanted to surprise my husband with a new dinner. He really likes Mexican food, so I was excited about making these for him.
I usually don’t use imitation meats, and I wanted more than just black beans in the filling, so I decided to give sweet potatoes a shot! Mmm… they did the trick! If you aren’t a sweet potato fan or don’t have any on hand, you can use regular potatoes.
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| Warm corn tortillas |
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| Mashed sweet potatoes |
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| Taquito with delicious sour cream spread |
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| Homemade sour cream with chives! |
Black Bean and Sweet Potato Taquitos
Makes ~12 taquitos
12-14 corn tortillas
Filling:
1 large Sweet Potato
1 1/2 c Black Beans (15 oz)
2 Garlic cloves
1 cup onion, chopped
1 1/2 tsp Cumin
1 tsp Chili powder
1/2 tsp Paprika
1 TBSP Lime juice
1/4 c Water
1/2 tsp Salt
optional:
4 Chives, chopped
pinch of cayenne pepper
Filling Directions:
1. Cut the sweet potato into cubes and boil until tender. You may peel the potato before boiling– I leave the skin on. Once potato cubes are soft, drain water and place into a large skillet. Mash potatoes, leaving some chunks.
2. Add black beans to skillet and mash into potatoes
3. Add chopped onions and mix until onions have slightly soften
4. Mix in the rest of the ingredients.
Taquito Assembly:
*It is very important that the corn tortillas are thoroughly heated and soft, otherwise they will break when you roll them (if not, soon after they’ve been rolled). You can heat them in a stack on a covered skillet or in the microwave. A helpful tip is to rub the tortillas individually with water before heating them.
1. Place tortilla on lightly greased pan and place filling inside. Roll into a tight taquito and lightly brush with oil.
Preheat oven to 420. Bake for 20 mins or until golden brown.
Sour Cream Dip
I used my cheese spread and added water and extra chives to make a tasty sour cream dip. The proportions I used were: 2 parts cheese spread, 1 part water.
Enjoy with fresh guacamole or salsa!
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