These yummy, easy sweet potato taquitos are the perfect New Year’s food because they are healthy and fulfilling. You might want to try baking these taquitos for your next party and put them on the list for Superbowl food as well!
Okay so I’m still trying to use up bell peppers from the garden and this easy sweet potato taquito recipe is helping to do the trick! I harvested a bunch of bell peppers about a month ago to get them chopped and frozen before winter came. And because we live in sunny southern California, we got another crop of bell peppers this month! I can’t believe it’s December and the garden is still growing!
SWEET POTATOES!
But let’s not forget the star of this post, the sweet potato! I took a small cutting from a sweet potato from Trader Joe’s and planted it in a big garden pot. Within a month, it produced a vine. After about three months, I used a little hand shovel and removed the soil. Out came three large sized sweet potatoes. I replaced the soil and kept watering it, and just recently I harvested another four sweet potatoes! I took cuttings off of some of those sweet potatoes and planted them in pots as well and they are already producing vines! I read that when the vine turns brown and dies off, it means it’s time to check for potatoes. They also mentioned when the vine browns, the plant is done. But I left mine in and the sweet potatoes just keep coming back!
It’s so much fun to be able to just go outside and grab vegetables from the garden and make a dinner recipe or party food! I feel lucky to have basil, garlic, onions, bell peppers, kale, chard, carrots and sweet potatoes on hand to whip up a quick and easy healthy meal. And I love knowing my produce is chemical and pesticide free! We are trying to go all organic with this garden, and so far, we have been lucky with avoiding pests.
Easy Sweet Potato Taquitos
If you have not made sweet potato taquitos before, you will absolutely love this recipe. It’s an easy to make dinner or party food, and it’s packed full of nutrition! You can make the sweet potato taquitos vegetarian style if you like, or add beef, pork or chicken. You can also make half the recipe vegetarian style and the other half with meat which is great for parties where you might need to offer some vegetarian dishes!
Your family and friends will love these healthy sweet potato taquitos! They make a great finger food for Superbowl parties and holiday celebrations. And the flavors of the sweet potatoes, black beans, grilled onions and bell peppers will have them coming back for more! So make a few trays of these! You can also garnish the easy sweet potato taquitos with cilantro, quacamole, salsa and cheese for an even more yummy taste!
Here are some tips when making the easy sweet potato taquitos:
- Boil the sweet potatoes ahead of time or bake them in the microwave (poke a few holes and wrap in a paper towel) for about 6-8 minutes to soften them up.
- Heat up the tortillas in the microwave wrapped in wet paper towels. Or heat them individually in a sauce pan with a little olive oil coating both sides. This will help to keep the tortillas from braking when you roll them.
- Grill the onions and bell peppers in a pan with Mexican spices such as cumin, chiptole peppers in adobe sauce or hot sauce. Then add in the sweet potatoes, beans and shredded meat to combine.
- Use a toothpick poked through the end flaps of the rolled tortilla to keep the taquito from opening up.
- Drizzle or spray the taquitos with olive oil, and bake them on a heating/cooling wire rack until firm and crispy. The wire rack will ensure that they crisp up in the oven!
- Garnish the sweet potato taquitos with cilantro, cheese and salsa and have some quacamole nearby for dipping!
Here’s the recipe for the easy sweet potato taquitos:
Easy Sweet Potato Taquitos
Ingredients
Method
- Preheat oven to 425 degrees F.
- Either chop and boil sweet potatoes for about 15-20 minutes until completely soft or poke holes in them and wrap with a wet paper towel and microwave for 6-8 minutes.
- In a frying pan, combine onions and bell peppers with 2 tablespoons of olive oil and grill until tender. Add in the shredded meat and toss with the bell peppers and onions. (Keep meat aside if planning on having some vegetarian style taquitos). Set the heat to very low.
- Add the sweet potatoes to the frying pan along with the black beans. Add in the garlic powder, chili powder, cilantro, cumin and chipotle sauce. Fluff the sweet potatoes and mash them a bit into the pan. Mix all of the contents together.
- Prepare a baking sheet with parchment paper. Set the heating/cooling wire rack on top of the baking sheet. Have toothpicks ready nearby. Wrap the corn tortillas in a wet paper towel and heat in the microwave for about 30 seconds. Or heat each tortilla in a sauce pan with a little olive oil, coating both sides.
- Lay the heated tortilla open on the wire rack and then spoon the sweet potato mix into the tortilla. Line the center with the sweet potato mix. Add a sprinkle of grated cheese. Top with cilantro or salsa if desired. Then roll the tortilla and secure the two end flaps with a toothpick.
- Continue loading each tortilla in the same way. When all tortillas are rolled, coat each one with more olive oil.
- Bake on the middle rack at 425 degrees for about 15 minutes or until crispy. If you don't have a heating wire rack, bake the taquitos on foil and then turn them halfway through. Add cheese at the last five minutes of baking or when the taquitos come out of the oven.
- Garnish the baked taquitos with chopped cilantro, cheese, and salsa. You can even have quacamole and sour cream nearby for dipping! Enjoy!
Notes
Tried this recipe?
Let us know how it was!