Vegetarian (lacto-ovo) Sweet Potato Taquitos |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles. Ingredients:
1 (16 ounce) can vegetarian refried beans |
1 (16 ounce) can sweet potatoes, mashed |
3/4 cup shredded monterey jack cheese |
3 tablespoons minced onions |
2 mild jalapeno chiles, seeded and minced |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/16 teaspoon ground cinnamon (pinch) |
24 small white corn tortillas (approximately 6 to 7 inches across) |
Directions:
1. Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
2. Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
3. Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
4. Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
5. Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
6. Drain on paper toweling for a few moments before serving.
7. Serve with your favorite salsa and sour cream or guacamole.
8. These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.
|
|