Growing up, I never met a sweet potato that wasn’t smothered in butter, cinnamon and brown sugar – which, don’t get me wrong, is completely delicious. Since then, I’ve grown up and learned that sweet potatoes are just as good, dare I say better, in the savory realms.
I’m always on the hunt for recipes that meet the following criteria: inexpensive, nutritious and satisfying. Vegetarian meals often clear the first two hurdles, but fail the final test with the man of the house. I just love it when I can find a vegetarian dish that tricks him and his stomach; one that leaves him happy as a cave man who just devoured a wooly mammoth. This little gem I found over at Cinnamon Spice & Everything Nice did just that.
Crispy rolled tortillas, stuffed with a scrumptious mixture of black beans, sweet yellow corn, gooey cheddar cheese, salsa, cream cheese and a blend of spices all perfectly blended with the natural goodness of sweet potatoes. Packed with protein and fiber, these taquitos leave you feeling full for hours. And my favorite caveman never misses the meat!
Have I piqued your interest yet? Even if you’re skeptical, you simply must try these once. If you’re not a fan (and you will be), you can send them my way and I’ll eat ’em right up!
Here we go! Peel two medium sized sweet spuds and chop them into nice little cubes. Boil or roast until fork tender and set aside.
Next combine your “sauce” ingredients. I like to give them a quick zap in the microwave to soften the cream cheese so it makes nice and blends with the other players.
Then gather up the rest of your filling ingredients.
Mix both together and grab your tortillas.
To assemble, scoop 1/3 cup of filling onto the edge of a tortilla and roll it up tightly.
Arrange rolled taquitos in a 9″ x 13″ baking dish and brush with olive oil and melted butter. Bake at 375 uncovered for 15 minutes or until edges begin to brown.
Serve with your favorite toppings. We like sour cream and sliced avocados!
- 2 heaping cups cooked sweet potatoes, cubed
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded sharp cheddar cheese
- 8 ounces cream cheese, melted
- 2/3 cup salsa
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt and a couple dashes pepper
- 10+ (8-inch) flour tortillas
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- sour cream, guacamole, salsa, or ranch dressing, for serving
- In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together.
- In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together.
- Pour over the sweet potato mixture and toss until well combined.
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment or grease lightly with oil.
- Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla - spread it out in a log shape and roll up tightly - place seam side down on the baking sheet. Repeat until all the filling is used.
- Mix the butter and oil together then brush over the tortillas with a pastry brush.
- Bake 15 minutes until lightly golden.
- Serve with your favorite toppings.
