Sweet Potato, Black Bean and Goat Cheese Taquitos

Sweet Potato, Black Bean and Goat Cheese Taquitos, my friends. These crispy, creamy rolled tacos don’t need much convincing to make, just believe me when I tell you they are super delish and YOU WILL WANT TO MAKE THEM!! If you’ve never made taquitos then you’re totally missing out. It takes a little bit of time, but is super easy and I can assure you that these homemade taquitos are about 100x better (at least!) than the frozen ones you have in your freezer.

The sweet potato and black beans add a nice hearty vibe to this Mexican inspired dish and the creamy goat cheese takes the sweet filling to another level. The key here is to lightly pan fry the rolled tacos then transfer to a baking sheet to finish cooking in the oven. By ever so slightly pan frying them, you get this amazing crunch to the tortilla that you wouldn’t get otherwise, and to me, thats the whole point of taquitos!

Served them with a drizzle of Avocado Cashew Crema and dig in!

Sweet Potato, Black Bean and Goat Cheese Taquitos
with Avocado Cashew Crema:

Ingredients:
For the Taquitos: Recipe makes 12
– 12 corn totrillas
– 2 sweet potatoes, peeled
– 1 can black beans, drained
– 4 ounces goat cheese
– 1/2 teaspoon cumin
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– juice from 1 lime
– 1/3 cup avocado oil, or other high temperature oil

For the Avocado Cashew Crema:
– 1 1/2 cups cashews
– 1 avocado
– 1/4 cup water (add more if needed)
– 2 tablespoons extra virgin olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon red pepper flakes
– 2 cloves garlic
– juice from 1 lime

Make it:
– Heat the oven to 375 degrees, wrap sweet potatoes in foil and bake until cooked through, about 45-50 minutes.
– Transfer to a bowl and mash the sweet potato with the goat cheese, add lime juice, cumin, salt, pepper and red pepper flakes. Mix well. Fold in black beans and mix until combined.
– Spoon about 1 tablespoon of the mixture into each tortilla, roll and seal with a toothpick. (The toothpick will just help keep the shape of the taquito until you’re ready to cook)
– Heat oil in a large pan, cook each taquito roll side down for about 1 minute per side. Transfer to a baking sheet and bake for 15-20 minutes or until cooked through and crisp.
– In a powerful blender or food processor combine the ingredients for the cashew cream. Blend until combined and smooth. Add more water for desired consistency and more salt/pepper to taste.
Serve the taquitos with avocado cashew cream drizzled on top as well as on the side to dip!

TIP- These taquitos can be frozen then re-headed in the oven, they hold up great!

Enjoy!