sweet potato taquitos

It's been YEARS since I have had taquitos. 

I love Mexican food. It is humble, full of flavor, and inclusive! I can eat a satisfying, filling, delicious meal at any Mexican restaurant.  One thing that I have missed (terribly) has been taquitos! Most restaurants don't have the option for a bean or cheese or veggie filling. Like all of my recipes, this one stemmed from a craving. I have mentioned before that I am not really used to cooking using recipes. I am most definitely a "see what you have in your fridge and whip something together" type. I don't measure or keep track of my time, so bear with me... I promise it's worth is!

Sweet Potato Taquitos

- 1 sweet potato 

- 1/2 chopped bell pepper

- 1 can corn

- 1 can black beans

- chopped green onions

- 1 jalapeno, finely chopped

- 1/2 block cream cheese

- shredded cheese

- juice from 1/2 of a lime

- salt and pepper

- cumin

- paprika

- chili powder

- cayenne pepper

- corn tortillas

1. Cut sweet potatoes into 2 inch cubes

2. Boil sweet potatoes in salted water

3. Mash the  potatoes and add them to a large bowl

4. Strain and rinse the cans of black beans and corn, then add to the bowl 

5. Add the rest of the filling ingredients into the bowl and mix

6. Heat a pan over medium heat and warm the tortillas

(I prefer frying mine in a bit of vegetable oil, but it is definitely not the authentic way to do it.)

7. Fill the tortillas with 1-2 spoon fulls of the filling and place in a greased pan SEAM DOWN

8. Bake at 425 degrees for 20-30 minutes

Serve with pico, guac, and hot sauce!

🌱 For a vegan meal, remove cheese and cream cheese and use your own vegan alternative!

🐥🐮If you are hoping for a meatier option, cook up some chicken or beef and add it into the mixture!