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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)
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Instructions
- 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.
- 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.
- In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together.
- Preheat the oven 425F or feel free to use an air fryer with a bake setting.
- 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.
- Bake the tortillas for about 10-15 minutes.
- 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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