Taquitos was my Father-in-laws way of using up leftovers. He usually filled the tortillas with leftover chicken and topped them off wth Mexican cream.
Ingredients
1 small potato(es)
Sweet potato
(cooked)
1/2 cup
Black beans, canned
(or cooked from dry)
1/4 cup
Red onion
(diced)
1/4 bunch
Cilantro (coriander)
(chopped)
12 medium tortilla(s)
Tortilla, corn
(warmed)
1 pinch
Sea salt, fine
(or to taste)
1 dash
Chili powder
(a pinch, optional)
1 cup
Lettuce, romaine
(shredded)
1/2 cup
Radish
(grated)
1/2 cup
Cashew cream
(See Attached)
Instructions
Boil sweet potato until tender, approximately 10 minutes.
Drain and rinse canned black beans or your pre-cooked beans.
In a bowl, roughly mash your black beans and sweet potato together
Add chopped cilantro, red onion, and your seasonings like sea salt and chile pepper, mix until well combined.
Preheat oven to 350
In a pan, over medium heat, warm the tortillas slightly. Just to soften, keep them wrapped in a tea towel to help keep them moist.
Lightly grease a baking dish/pan with coconut oil.
Taking one tortilla at a time, scoop two tablespoons of the filling into the centre and gently roll the tortilla as tight as you can.
Place onto the baking dish and repeat with all the tortillas. Place the rolls tightly together to help them from unfurling.
Bake for approximately 10 minutes, turning them over half way so they toast up on both sides.
When ready, remove from heat and plate 3-4 taquitos per person. Top with shredded lettuce, grated radish and vegan cashew cream.
Buen Provecho!
Advanced Preparation
1 - 3 days prior,
Cashew cream 1/2 cup
Instructions:
Soak cashews overnight or in warm water 2-4 hours prior. Use filtered water. Drain and save the water. Blend cashews with 1 fresh squeezed lime, pinch of sea salt. Optional: you may spice it up with a clove of garlic, cayenne pepper and cilantro.
Notes:
You can also pan fry the taquitos. That is how it is usually done, however to make it healthier be sure to fry them in Raw, Extra Virgin Coconut Oil.
