Sweet Potato Taquitos - Bravabod
Recipes

Sweet Potato Taquitos

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35"

These easy homemade taquitos (or flautas, if you use a flour tortilla) are filled with a vegetarian mixture of seasoned sweet potatoes and cheese that's rolled up in a tortilla and fried until wonderfully crispy. Heating the tortilla before stuffing is key to help them more flexible while you’re filling and rolling.

How To MakeDiet Type: Plant-based

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Shopping List
    For the Sweet Potatoes
  • 2 medium-sized orange sweet potatoes
  • 1/2 small red onion, thinly sliced
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • salt and pepper, to taste For the Rest
  • 8 to 10 taco-sized tortillas (corn, flour, or grain-free Siete Foods)
  • 1/2 cup shredded mozzarella (or dairy-free alternative))
  • 1/2 cup refried beans (optional)
  • grapeseed oil or avocado oil, for frying
  • avocado or guacamole and cilantro, for topping (optional)

Instructions
  1. Step 1: Preheat the oven to 390 degrees Fahrenheit.
  2. Step 2: Peel the sweet potatoes and dice into 1-inch pieces. Toss the sweet potatoes in a mixing bowl with the 1 tablespoon(s) of olive oil, the cumin, paprika, chili powder, and garlic. Season well with salt and pepper and spread on a lined baking sheet. Roast the potatoes for 20 minutes, or until just fork-tender. Stir the potatoes halfway through the cooking time.
  3. Step 3: Add the sliced red onion to the baking sheet with the potatoes and continue roasting for another 5 minutes.
  4. Step 4: Transfer the warm sweet potato mixture to a bowl and mash it with a fork.
  5. Step 5: Heat the tortillas on both sides over a gas oven flame until slightly charred (or in a dry skillet).
  6. Step 5: Place a warmed tortilla on a cutting board and smear 1 to 2 spoonfuls of the refried beans (if using) down the center. Top with a good amount of the sweet potato mixture and sprinkle with about 2 tablespoons of cheese per tortilla. Roll up the tortilla into a tight log and secure with toothpicks. Repeat with all of the tortillas. Note: If the tortillas are breaking when rolling, you may need to warm them more to make them more pliable.
  7. Step 6: Heat 3 to 4 tablespoons of grapeseed or avocado oil in a large skillet over medium-high heat.
  8. Step 7: Transfer the taquitos to the hot skillet, fold side down, to fry until golden brown and crispy on all sides. Flip every few minutes or so. If the oil is splattering too much, turn the heat down slightly.
  9. Serve: Transfer the taquitos to a serving plate, remove the toothpicks, and top with optional avocado and cilantro. Enjoy immediately.

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Sweet Potato Taquitos

PT35M 2 medium-sized orange sweet potatoes 1/2 small red onion, thinly sliced 1 1/2 teaspoons cumin 3/4 teaspoon paprika 3/4 teaspoon chili powder 1 garlic clove, chopped 1 tablespoon olive oil salt and pepper, to taste 8 to 10 taco-sized tortillas (corn, flour, or grain-free Siete Foods) 1/2 cup shredded mozzarella (or dairy-free alternative)) 1/2 cup refried beans (optional) grapeseed oil or avocado oil, for frying avocado or guacamole and cilantro, for topping (optional) Gluten Free Paleo Vegan 8 Servings Ingredients:

8 Taquitos

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