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Vegan Kitchen: Sweet Potato Taquitos with Cashew Cream

Recipe for Sweet Potato Taquitos

Ingredients

2½ -3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes)

1 cup chopped carrots (about 3 medium carrots)

3 cloves garlic, minced

1 cup chopped red onion 

1½ cups cooked black beans 

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon paprika or smoked paprika

½ teaspoon ground turmeric

¼ teaspoon black pepper

12-14 small corn tortillas

Cashew Cream (optional, see below)

Avocado (optional) 

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

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This entry was posted on May 28, 2022 by in Environmentalism, Health and Nutrition and tagged , , , .

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