Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa

• Gluten free

• Meat

  • 1 1/2 cups Beef

• Produce

  • 4 cloves Garlic
  • 2 Onion, small
  • 1/2 cup Pomegranate arils, fresh
  • 1 tsp Rosemary, Fresh
  • 1 Sweet potato, peeled and cut into cubes (about 1 1/2 cups, medium
  • 1 Tomato, large

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 16 6-inch corn tortillas

• Dairy

  • 1 cup Cheddar cheese

• Prepared

  • 1/2 cup Your favorite enchilada sauce

Found on gringalicious.com

Description

Ingredients

• 1/2 cup fresh pomegranate arils
• 1 large tomato, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon tomato paste
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into cubes (about 1 1/2 cups)
• 1/2 cup your favorite enchilada sauce (I used homemade|http://gringalicious.com/mole-enchilada-sauce/])
• 1 1/2 cups shredded beef (I used leftovers from this recipe)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 16 (6-inch) corn tortillas
• oil for frying

Directions

• Mix ingredients for salsa together in a small bowl and add salt and pepper to taste. Store in a covered container in fridge until ready to serve.
• Heat the olive oil over high heat in a medium skillet and cook onion, garlic, and sweet potatoes until potatoes are fork tender. Add enchilada sauce and continue cooking for 2 to 3 minutes until sauce begins to thicken, then reduce heat to low.
• Stir in beef, cheese, salt, and pepper until cheese is evenly melted.
• Warm the tortillas one by one in a medium skillet overmedium high heat an wrap in a damp towel to keep warm (alternatively you can wrap them in a damp paper towel and microwave a few at a time for about a minute.)
• Spoon 2 to 3 tablespoons of the filling on the bottom half af each tortilla and roll as tightly as possible without tearing.
• Heat oil over medium high heat and fry in small batches, turning multiple times, until crispy on all sides.
• Serve with salsa and sour cream if desired.