Potato & Chickpea Taquitos Recipe

Prepare the Filling

Boil the Yukon potatoes until tender. Drain, cool, and mash them in a bowl. Stir in the cooked chickpeas, turmeric, and half of the Monterey Jack cheese until well combined.

Assemble the Taquitos

Preheat the oven to 400°F (200°C). Take a corn tortilla, place 2-3 tablespoons of the potato and chickpea filling, sprinkle with some Monterey Jack cheese, and roll tightly. Place seam-side down on a baking sheet. Repeat with remaining tortillas and filling.

Bake the Taquitos

Brush the taquitos lightly with oil and bake for 20-25 minutes or until golden brown and crispy.

Prepare the Sides

While the taquitos are baking, cook the brown rice according to package instructions. Mix the roasted corn, black beans, and prepare the red cabbage slaw by mixing shredded cabbage with lemon masala dressing.

Make the Grape-Jicama Salsa

In a bowl, combine diced jicama, halved grapes, and lime juice. Toss gently to mix.

Serve

Plate the taquitos with sides of roasted corn brown rice, black beans, red cabbage slaw, grape-jicama salsa, and drizzle with achiote sauce and lime-avocado dressing.