Baked Vegan Taquitos

• Vegetarian

• Produce

  • 1 can Black beans
  • 1 Cherry tomatoes and lime, slices
  • 1 bunch Cilantro, fresh
  • 1/2 Green pepper
  • 1/2 Lime, Juice of
  • 1/2 tsp Oregano, dried
  • 1/2 Red onion
  • 1 Sweet potato, large

• Condiments

  • 1 Chipotle peppers in adobo sauce
  • 2 tbsp Lime juice
  • 1 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 3/4 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas, Small

• Liquids

  • 1/3 cup Water

Found on cilantroandcitronella.com

Description

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (425 grams / 15 oz) black beans, drained and rinsed
• Half a red onion, diced
• Half a green pepper, diced
• ¾ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• Pepper, to taste
• The juice of half a lime
• A bunch of fresh cilantro
• 8 small corn tortillas
• Cherry tomatoes and lime slices for serving (optional)
• ½ cup raw cashews, soaked overnight or in hot water for 30 minutes
• 1/3 cup water
• 2 tablespoons lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 1 – 2 chipotle peppers in adobo sauce (adjust to taste)

Directions

• Place all the ingredients in a blender or food processor and blend until creamy, scraping down the sides as necessary. Chill in the fridge until your taquitos are ready to serve.
• Preheat the oven to 200°C (400°F).
• Boil the sweet potato until soft. Drain and mash. In a bowl combine the mashed sweet potato with the remaining ingredients up to the cilantro.
• Place a couple of tablespoons of the filling in the middle of a tortilla and top with some fresh cilantro leave. Roll up the tortilla as tightly as possible. If your tortilla is cracking, warm it for a couple of seconds in the microwave or a hot pan.
• Place the taquito seam side down on a parchment-lined baking pan. Once you’ve rolled all your taquitos, bake them until crispy – about 20 – 30 minutes – turning them over once during baking. Allow to cool for 10 minutes and serve immediately with the chipotle crema.

Nutrition