Taquitos (v, Gf) Recipe
Crispy rolled corn tortillas filled with our sweet potato fajitas, black beans and mexi-cheese; with handmade guacamole, spicy salsa avo-verde, pickled red onion, and queso cotija.
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Ingredients
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Taquitos
Guacamole
Salsa Avo-Verde
Pickled Red Onion
Queso Cotija
Method
Taquitos
- 1
Prepare the Sweet Potato Filling
In a medium pot, heat olive oil over medium heat. Add diced sweet potatoes, cumin, chili powder, salt, and black pepper. Cook, stirring occasionally, until the sweet potatoes are fork-tender, about 10-12 minutes.
- 2
Mix in Black Beans and Cheese
Once the sweet potatoes are cooked, add the black beans and Mexi-cheese to the pot. Stir until the cheese is melted and everything is well combined. Remove from heat and set aside.
- 3
Assemble the Taquitos
Take a corn tortilla and place a small amount of the sweet potato filling in the center. Roll the tortilla tightly around the filling. Repeat with the remaining tortillas and filling.
- 4
Fry the Taquitos
In a large skillet, heat enough oil to cover the bottom over medium-high heat. Add the rolled taquitos, seam side down, and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and place on a paper towel-lined plate.
Guacamole
- 5
Salsa Avo-Verde
- 6
Pickled Red Onion
- 7
Pickle the Onions
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar dissolves. Remove from heat and add the sliced red onion. Let it pickle for at least 30 minutes.
Queso Cotija
- 8
Prepare the Queso
If using Cotija cheese, simply crumble it into a bowl. If using a vegan alternative, prepare according to package instructions.