These zesty sweet potato taquitos are a game-changer for meatless Monday! Sweet potatoes are a low calorie food, packed full of antioxidants and high levels of vitamins and minerals. Black beans also provide plenty of fiber. Vegetarian options never tasted so good!

Ingredients:

  • 3 cup – sweet potato
  • 1 – cooking spray1
  • /2 medium – onion, red
  • 1/2 cup – cilantro
  • 15 ounce – black beans, canned
  • 1 tablespoon – lime juice
  • 1 teaspoon – cumin, ground
  • 1/2 teaspoon – garlic powder
  • 1/2 teaspoon – salt
  • 8 medium – tortilla, whole wheat

Dip

  • 1 medium – avocado
  • 1/4 cup – sour cream
  • 1/2 teaspoon – lime juice
  • 1/4 teaspoon – cumin, ground
  • 1/8 teaspoon – salt

Method:

  1. Cook and peel sweet potatoes using your preferred method.
  2. Preheat oven to 425* F. Spray a large baking sheet with cooking spray.
  3. Finely dice half an onion and roughly chop 1/2 cup of cilantro leaves. Rinse and drain a can of black beans.
  4. Combine sweet potato, beans, cilantro, onion, and spices in a bowl. Mash together well.
  5. Fill 6-inch tortillas with about 1/3 cup of sweet potato filling. Roll and place seam-side down on baking sheet.
  6. Meanwhile, mash together the dipping sauce: avocado, sour cream or Greek yogurt, lime, cumin, and salt.
  7. Bake for 20 minutes, flipping halfway through. Serve warm.

 

SOURCE 

 

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