Vegetarian (lacto-ovo) Sweet Potato Taquitos

"posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
  • Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
  • Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
  • Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
  • Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
  • Drain on paper toweling for a few moments before serving.
  • Serve with your favorite salsa and sour cream or guacamole.
  • These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

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Reviews

  1. Really yummy! I used what I had on hand and used lentils that I seasoned and whipped in the food processor, baked a sweet potato and then followed the recipe from there. I wanted some extra flavor after tasting the mix, so I added a teaspoon of southwest seasoning to get the taste I was looking for and it was perfect. Thanks for sharing this easy and flexible recipe.
     
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RECIPE SUBMITTED BY

I am, as the character in a movie once said, terribly old for a cabbage, but for a mountain I'm not yet begun in years! I am interested and fairly good at a number of crafts (in fact the running joke in my family is that between my sisters and me the only think that we CAN'T make is MONEY! - something that I'm in the process of changing). My skill at cooking depends very much upon who you ask. I've been a lacto-ovo vegetarian for about 6 years now, and still am not quite used to tofu. My sweetie has been a vegetarian for most of his 50+ years and HE loves tofu. I live in So. Calif with my life-mate, Al and quite a few pets. We both are storytellers and musicians (although I'm just a beginner and he's an expert), I also am interested in middle-eastern (belly) dance.
 
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