Beet And Sweet Potato Taquitos Recipe

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Beet And Sweet Potato Taquitos Recipe:- Meat is typically included in taquitos, which can be consumed as a snack, an appetiser, or as the main course. However, if you are trying to reduce your consumption of meat but still want to enjoy the convenience of small tacos, you can easily make them vegetarian or even vegan by substituting a different filling.

This is exactly what the most recent recipe from developer Deniz Vergara demonstrates.”These crispy taquitos are filled with black beans, tender roasted sweet potatoes, and beetroots,” she adds about her meat-free taquitos. These taquitos are also lighter and less messy than their deep-fried counterparts since they are cooked in the oven for a longer period of time.

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Beet And Sweet Potato Taquitos Recipe

 

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Although Vergara uses beetroots that have already been cooked, which she purchased from the section of her grocery store that specialises in chilled vegetables, it is possible that not all stores sell this ingredient. She suggests that you use fresh beetroots and steam them until they are delicate if that is the situation that you find yourself in.

In the event that you do so, she informs us that “they will be tender at the same time as the sweet potatoes” once you bake them together on a sheet pan with the sweet potatoes.

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chopped beets and sweet potatoes

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Now, let’s talk about the root edibles. at begin, preheat your oven at 400 degrees Fahrenheit. While it is heating up, your sweet potatoes should be scrubbed, and then they should be cut into pieces that are roughly cube-shaped and measure approximately ¼ inch on each side.

Following the completion of the steaming process, the beetroots should be cut into chunks of a comparable size. Next, the veggies should be combined with the oil, salt, and chilli powder, making care to coat them as evenly as possible. Roast the vegetables for twenty minutes, or until you can easily sink a fork into them, after spreading them out on a pan that has been lined with parchment paper.

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Ingredients
2 small sweet potatoes, diced into ¼-inch cubes (about 2 ½ cups)
1 8.8-ounce package cooked beets (or 8 ounces steamed fresh beets), diced into ¼-inch cubes
2 tablespoons plus 1 teaspoon olive oil, divided
½ teaspoon chili powder
1 teaspoon sea salt, divided
½ teaspoon garlic powder
1 teaspoon cumin
½ teaspoon smoked paprika
15-ounce can black beans
2 tablespoons chopped cilantro
20 flour tortillas, street taco-sized (about 4 ½ to 5 inches in diameter)
Cooking spray, as needed

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See Also: Panko Chicken Carbonara and Shrimp Pasta Recipe

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Directions
Preheat the oven to 400 F.
Toss the sweet potatoes and beets with 2 tablespoons of the olive oil, chili powder, and ½ teaspoon salt. Spread in a single layer onto a parchment-lined sheet pan. Bake for 20 minutes or until fork-tender. (Keep the oven on to bake the taquitos later on.)
In a large pan, heat the remaining olive oil over medium heat. Stir in the garlic powder, cumin, smoked paprika, and remaining sea salt.

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Add the black beans (including the liquid from the can) and cilantro. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Stir the cooked sweet potatoes and beets into the beans until combined.
Spoon about 2 tablespoons of filling down the center of 1 tortilla, then roll it up tight. Repeat with the remaining tortillas, arranging them onto a sheet pan.

Spray each taquito with cooking spray and sprinkle with salt to taste.
Bake the taquitos for 16-20 minutes until crispy and golden, and serve.

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Nutrition
Calories per Serving 113
Total Fat 5.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 14.8 g
Dietary Fiber 2.8 g
Total Sugars 1.5 g
Sodium 137.1 mg
Protein 2.4 g

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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