Beet And Sweet Potato Taquitos Recipe

Meat is typically included in taquitos, a snack, appetizer, or main dish. While little tacos are convenient, they may be turned vegetarian or vegan with a different filling, as shown by Deniz Vergara's newest dish.

Ingredient

– 2 small sweet potatoes, diced into ¼-inch cubes (about 2 ½ cups) – 1 8.8-ounce package cooked beets (or 8 ounces steamed – fresh beets), diced into ¼-inch cube – 2 tablespoons plus 1 teaspoon olive oil, divided – ½ teaspoon chili powder – 1 teaspoon sea salt, divided – ½ teaspoon garlic powder – 1 teaspoon cumin – ½ teaspoon smoked paprika – 15-ounce can black bean – 2 tablespoons chopped cilantro – 20 flour tortillas, street taco-sized (about 4 ½ to 5 inches in diameter) – Cooking spray, as needed

Direction

Heat oven to 400 F.Mix the sweet potatoes and beets with 2 tbsp olive oil, chile powder, and ½ tsp salt. One-layer on a parchment-lined sheet pan. 

Burst

1

White Line

Over medium heat, heat the remaining olive oil in a big pan. Add garlic powder, cumin, smoked paprika, and remaining sea salt.

Burst

2

White Line

Add cilantro and black beans (include can liquid). Boil the mixture, then decrease heat and simmer for 10 minutes.

Burst

3

White Line

You should mix the beans with the cooked sweet potatoes and beets until everything is incorporated.

Burst

4

White Line

Roll a tortilla tightly after pouring 2 teaspoons of filling along the middle. Repeat with the remaining tortillas on a sheet pan.

Burst

5

White Line

Cooking spray should be used to coat each taquito, and then salt should be then sprinkled on top.

Burst

6

White Line

Bake the taquitos for sixteen to twenty minutes, or until they are golden and crispy, and then serve.

Burst

7

White Line

also see

also see

Quick And Easy Chamoy Recipe