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Sweet Potato & Black Bean Taquitos

Tomorrow is Cinco de Mayo! As an American living abroad, it is my duty to share the celebration to the best of my abilities. This is why we pre-gamed Cinco de Mayo tonight so I would have time to share it all with you before the big day! (I’ll also be carrying around a bottle of tequila with disposable shot glasses, salt and limes with me all day, so hit me up if you see me!)

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These recipe was easy peasy and the kids loved it. Pete was a constant outpouring of “mmmm!” and “yummy!” throughout the entire meal, and I ate four of these, so I would say they were definitely a success! I’ll certainly be making these again soon!

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(Keep in mind with this recipe, that you’ll need to roast your sweet potatoes ahead of time. Allow an hour at some point during the day, or within a few days before to cook them up. I just put mine in a 200°c oven (375°f) and wait until I can smell them which takes about an hour.)

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Sweet Potato & Black Bean Taquitos

Print Recipe

Ingredients

  • 2 large sweet potatoes, baked until soft
  • 12 corn tortillas
  • (I import and freeze my corn tortillas from America as you can't easily buy them here. That being said, they can be ordered online here*, or made with the "corn tortillas" sold a grocery store for a similar effect.)
  • 1 onion, chopped
  • 2 cloves of garlic, chopped (I used smoked garlic and it was awesome!)
  • 1 red pepper, chopped
  • 1 large handful of chopped kale (stems removed)
  • 1 can of black beans
  • Monterey jack cheese
  • 3 teaspoons of taco seasoning (pre-made or make your own**)
  • garnish: sour cream, avocado, hot sauce

Instructions

1

drizzle some olive oil in a pan

2

sauté the onions and red peppers until nearly soft

3

stir in the garlic and continue to sauté

4

mix in the chopped kale

5

drain most of the liquid from the can of beans before adding them to the pan and heat until warm

6

once warm, add the taco seasoning to taste

7

while this cooks, remove the skins of your cooked sweet potatoes, and mash up in a bowl until smooth. Add salt to taste (or not at all).

8

assemble a small amount of the the potato and bean mixture to your tortillas, adding a bit of cheese to the top before rolling

9

place filled taquitos on a baking pan with the seam side down and bake for 15-20 minutes or until they are hot sizzling hot inside and getting brown and crispy on the outside

10

flip taquitos over half way through cooking so they finish with the seam side up

11

add cheese to the top of the taquitos a few minutes before taking them out of the oven. (You may need to scoot them close to each other for the cheese to actually stay on.)

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Corn, carrot, peas, courgette, and a variety of other veg would work in these as well! Please let me know what you try!

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*here
**make your own

Happy Cinco de Mayo Y’all!

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2 Comments

  • Reply
    Meal Plan #40 | hungermama
    January 16, 2017 at 1:16 pm

    […] Wednesday:  Sweet Potato and Black Bean Taquitos […]

  • Reply
    Kate Prinsloo
    January 16, 2017 at 3:32 pm

    Oh Bethie these look so good! I’m going to give these a try! YUM!

  • Leave a Reply