Black Bean and Sweet Potato Taquitos

Black Bean and Sweet Potato Taquitos

I recently saw a recipe for taquitos, and I remembered how much I used to love the frozen ones when I was little.  I think the recipe I saw was from Cadry’s Kitchen Baked Chipotle Black Bean & Sweet Potato Taquitos, and I adapted it based on some flavors I like.  I served them with some plantains sauteed with a little olive oil until they became sweet. Here’s how I made them.

Ingredients:

  • 8-10 small corn tortillas
  • 1 15-oz can black beans, drained and rinsed
  • 1 large sweet potato
  • ½ of one white onion, diced
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1/8 teaspoon oregano
  • Black pepper to taste
  • Himalayan salt to taste
  • Garlic infused olive oil for cooking
  • Lime juice and hot sauce for serving
  1. Preheat the oven to 375 degrees.
  2. Cut the sweet potato into thin fries and line them up on a lightly greased baking sheet.
  3. Sprinkle the cayenne and salt and black pepper to taste on the fries.
  4. Bake for about 10 minutes, flipping once, until they are tender.  Set aside.
  5. Meanwhile, sauté the onion in the garlic olive oil until they become translucent.
  6. Then, in a bowl, mash the black beans slightly so some remain whole but the mixture sticks together.  Pour the black beans into the pan with the onions and continue cooking until the black beans begin to crisp.  Season with cumin, chili powder, oregano and salt and pepper to taste.
  7. To prepare the tortillas, place them on a dish and cover it with a damp towel.  Put it in the microwave for about 45 seconds until the tortillas become soft and pliable.
  8. Stuff each tortilla with a little of the black bean mixture and one or two sweet potato fries.  Roll the tortilla and place it seam-side down on a lightly greased baking sheet.
  9. Once all the tortillas have been rolled, brush a little olive oil on them to help them get extra crispy.
  10. Bake at 375 degrees for 20 minutes until browned.  Rotate the tortillas every five minutes or so to avoid burning the bottoms.
  11. Serve with hot sauce and a squeeze of lime juice.

BBQ Black Bean Tortilla Bowls

BBQ Black Bean Tortilla Bowls

This recipe was inspired by Keepin’ It Kind’s Mini BBQ Soy Curl Taco Bowls with Pickled Onions.  I loved the idea of creating mini taco bowls, and I think I may serve these at my next party.  Here’s how I made them:

Ingredients:

  1. 8 corn tortillas
  2. 1 haas avocado
  3. 1 15-oz can black beans
  4. 1 onion, chopped
  5. 1 green bell pepper, seeded and chopped
  6. ¼ cup BBQ sauce
  7. ½ cup frozen corn kernels
  8. 1 clove garlic, minced
  9. 1 cup uncooked basmati rice
  10. Juice of 1 lime
  11. 1 teaspoon Himalayan salt
  12. ¼ cup fresh chopped cilantro
  13. 2 cups shredded cabbage cole slaw mix
  14. 3-4 tablespoons Vegenaise
  15. ¼ teaspoon chili powder
  16. Black pepper to taste
  17. Olive oil for cooking
  1. Preheat the oven to 375 degrees.
  2. Place the corn tortillas on a plate and cover them with a wet towel.  Microwave for about 1 minute so the tortillas are malleable.
  3. Using a large muffin tin, form the tortillas into cups and bake for about 10 minutes until hard and crispy.  Set aside.
  4. Saute the onion and garlic in a little olive oil until the onions become translucent.
  5. Add the chopped green bell pepper and corn kernels and continue cooking until the vegetables begin to brown.
  6. Add the black beans and BBQ sauce and cook until heated through.
  7. Meanwhile, cook the basmati rice in a rice cooker or steamer and add the juice of 1 lime, the chopped cilantro and 1 teaspoon salt. Mix together well and set aside.
  8. Then, toss the cabbage slaw, Vegenaise and chili powder together in a large bowl until well-coated.  Season with black pepper to taste.
  9. To serve, layer a little cilantro-lime rice in each tortilla bowl, then add some of the BBQ black beans, a few spoonfuls of cole slaw and top with a few diced avocados.

 

 

Fall-Inspired Latkes

Pumpkin Seed Crusted Seitan with Pumpkin Sage Sauce

This recipe has been adapted from Veganomicon’s Autumn Latkes.  I didn’t make the Dill Sour Cream they suggested at the time because I served these with Pumpkin Seed Seitan with Sage Cream Sauce, so I just used the Sage Cream Sauce as a condiment.  Next time, I think I’ll make some Dill Sour Cream using vegan Toffutti sour cream, dried dill, agave nectar and apple cider vinegar.  Here’s how I made these:

Ingredients:

  • 2 sweet potatoes, skins removed
  • 2 large carrots, skins removed
  • 1 beet, skin removed
  • 2 large shallots, thinly sliced
  • ½ cup whole wheat flour
  • ¼ cup cornstarch
  • Water (add as needed)
  • 1 teaspoon Himalayan salt
  • Black pepper to taste
  • 1 teaspoon fennel seeds
  • Olive oil for cooking
  1. Begin by shredding the carrots, sweet potatoes and beet into ribbons using a vegetable peeler.  Add to a large bowl.
  2. Toss in the thinly sliced shallots and mix well.
  3. Add the flour, cornstarch, salt, and fennel and mix well with your hands.  If the mixture needs a little extra moisture to absorb the flour, add water as needed.
  4. Form the latkes into cakes using your hands (press them together firmly) and line them up in a pan with olive oil.
  5. Saute the latkes on both sides until browned and crispy.
  6. Serve hot.
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