Vegan Sweet Potato Taquitos
I took a quick trip to LA a couple of weekends ago and made a stop at Gracias Madre. I ordered the sweet potato taquitos and have been dreaming of them ever since. I knew I had to recreate these at home, and it was easier than I expected. I chose to bake them instead of fry them and they still turned out crispy + delicious. This recipe requires minimal ingredients and it’s vegan friendly!
Ingredients:
Taquitos:
2 medium sweet potatoes
2 tsp. chili powder
1 tsp. cumin
½ tsp. garlic powder
¼ tsp. coriander
4.oz can diced green chiles
Spray oil (I used spray avocado oil)
Optional: cilantro
Vegan Mayo:
¼ cup Chosen Foods vegan mayo
1 tsp. hot sauce
Method:
Start by washing the sweet potatoes and poking them all over with a fork. Wrap them in foil and bake in the oven at 425°F for one hour. Once they are done baking let them cool and then peel them. Use a potato masher to smash the potatoes in a bowl. Add the chili powder, cumin, garlic powder, coriander, and chiles to the bowl and mix well. Heat the tortillas over medium heat in a cast iron skillet to soften them. Evenly distribute the sweet potato filling in the tortillas and wrap tightly. Place them in a casserole dish and spray a thin coat of the avocado oil on top. Bake in the oven at 425°F for 20 minutes. For the sauce – mix together the mayo and hot sauce. Drizzle on top of the taquitos when they come out of the oven and top with cilantro. Enjoy!
