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sweet potato and black bean enchilades

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Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can (425 grams / 15 oz) black beans, drained and rinsed
  • Half a red onion, diced
  • Half a green pepper, diced
  • 3/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Pepper, to taste
  • The juice of half a lime
  • A bunch of fresh cilantro
  • 8 small corn tortillas
  • Cherry tomatoes and lime slices for serving (optional)
  • For the chipotle crema
  • 1/2 cup raw cashews, soaked overnight or in hot water for 30 minutes
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 – 2 chipotle peppers in adobo sauce (adjust to taste)

Details

Preparation

Step 1

For the chipotle crema
Place all the ingredients in a blender or food processor and blend until creamy, scraping down the sides as necessary. Chill in the fridge until your taquitos are ready to serve.
For the vegan taquitos
Preheat the oven to 200°C (400°F).
Boil the sweet potato until soft. Drain and mash. In a bowl combine the mashed sweet potato with the remaining ingredients up to the cilantro.
Place a couple of tablespoons of the filling in the middle of a tortilla and top with some fresh cilantro leave. Roll up the tortilla as tightly as possible. If your tortilla is cracking, warm it for a couple of seconds in the microwave or a hot pan.
Place the taquito seam side down on a parchment-lined baking pan. Once you’ve rolled all your taquitos, bake them until crispy – about 20 – 30 minutes – turning them over once during baking. Allow to cool for 10 minutes and serve immediately with the chipotle crema.



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