Vegan Kitchen: Sweet Potato Taquitos with Cashew Cream

Recipe for Sweet Potato Taquitos

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Instructions

1. Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture. 
2. In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans. 
3. In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together. 
4. Preheat the oven 425F or feel free to use an air fryer with a bake setting. 
5. Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas. 
6. Bake the tortillas for about 10-15 minutes. 
7. Prepare the Cashew Cream, if desired. Thin it out a bit to drizzle on top of the Taquitos or use it as a dip. Optional to top with diced avocado. Enjoy!

Recipe for Cashew Cream

Ingredients

• 1.5 cups raw cashews
• ¾ cup water
• 2 tablespoons apple cider vinegar
• 3 tablespoons lemon juice

Instructions

• Add all ingredients to your blender and blend until smooth.
• Note: If you are not using a high-speed blender, boil water and soak the cashews for at least 15 minutes, then drain, rinse, and proceed with recipe.

Source: Nutrition Facts