Black Bean & Sweet Potato Taquitos

• Produce

  • 1/4 cup Cilantro
  • 1 Cilantro
  • 1 Lime
  • 1 can Refried black beans
  • 3 Sweet potatoes, small
  • 1 Yellow onion, thin

• Canned Goods

  • 1/2 cup Coconut milk, light

• Condiments

  • 2 tsp Honey
  • 1 Salsa verde

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/8 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 cup Grapeseed oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 Pumpkin seeds

• Bread & Baked Goods

  • 10 Corn or flour tortillas

• Other

  • 1 cup Greek (or coconut yogurt

Found on brewinghappiness.com

Description

Ingredients

• 10-15 corn or flour tortillas (if your tortillas are thin, you may want to double them)
• 1½ cup grapeseed oil
• 1 can refried black beans (sub regular refried beans)
• 3 small sweet potatoes, peeled and chopped
• ½ cup light coconut milk
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ⅛ teaspoon cayenne
• ⅛ teaspoon pepper
• 1 yellow onion, sliced thin
• 1 tablespoon olive oil
• 1 cup greek (or coconut) yogurt
• 1 lime, juiced
• ¼ cup cilantro chopped
• ¼ teaspoon salt
• 2 teaspoons honey
• pumpkin seeds
• salsa verde
• cilantro

Directions

• Bring a large pot of water to a boil. Add in your peeled and chopped potatoes. Continue to boil for 25 minutes.
• While your sweet potatoes are cooking, heat a skillet over medium heat with 1 tablespoon olive oil. Add in your thinly sliced onion and sauté for about 10 minutes, or until nice and soft. Take off heat and set aside.
• After 25 minutes, drain water and transfer sweet potatoes to a blender or food processor. Add coconut milk, chili powder, smoked paprika, salt, cayenne and pepper to the blender or food processor and blend until smooth. Set aside.
• Open your can of refried black beans and begin assembling your taquitos by spreading a THIN layer of black beans, sweet potato puree and a sprinkle of cooked onions in the middle. Roll into a thin cylinder shape and hold closed with a tooth pick. Do this for all 10-15 of your taquitos.
• Heat a large pan over medium heat with 1½ cups grapeseed oil (or other frying oil). Once hot add in each taquito, cooking on each side for 30-60 seconds or until golden brown. Transfer to a paper towel to drain excess oil.
• Remove tooth pick and top with salsa verde, pumpkin seeds, and cilantro.
• Gently blend together your greek yogurt, lime juice, cilantro and salt. (DO NOT OVER BLEND.)
• Pour over the top, and EAT UP.