Crispy Sweet Potato & Black Bean Taquitos With Cashew 'Feta' Crema & Salsa Fresca
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
For the best flavour and texture, we recommend shallow frying the taquitos, but if you'd prefer a healthier oil free version you can bake them instead. If you are frying, take out a deep frying pan or wok. If you are baking, pre-heat your oven to Ā 200Ā°C / 220Ā°C fan and take out a roasting tray.Ā
STEP 2
Drain theĀ black beansĀ and add to a large bowl. Mash them up with a potato masher or fork until you have a chunky paste that binds together more, then stir through theĀ chipotle sweet potato. Season to taste with salt and pepper.Ā
STEP 3
Wrap theĀ corn tortillasĀ in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and prevents cracking or breaking when folding.Ā
If you donāt have a microwave you can add a splash of water to each side of the tortilla and warm in a non-stick frying pan (without oil) for 30 seconds on each side, or until soft.Ā
Divide theĀ black beanĀ andĀ chipotle sweet potatoĀ mixture between the corn tortillas (8 for two people, 16 for four). Using a spoon, place the mixture in a line along one end of each tortilla, then roll them up tightly and secure the ends with aĀ toothpickĀ to hold the rolled shape.
STEP 4
Shallow frying:
Place a large frying pan over medium-low heat and drizzle in a generous amount of neutral oil. Once the pan is hot, add theĀ taquitosĀ seam side down - you may need to work in batches to not overcrowd the pan. Cook for a few minutes without moving them to ensure the seam seals, then roll them occasionally to cook all sides until golden brown. Set aside on a plate lined with kitchen towel to remove any excess oil. Remove the toothpicks one cooled a little.
Baking:
Place the taquitos on a baking tray seam side down and spray or brush the tops with oil. Place in your pre-heated oven and bake for 15-20 minutes or until the shells are crispy. Remove the toothpicks one cooled a little.
STEP 5
To make the salsa fresca, finely chop theĀ cherry tomatoesĀ andĀ red onion. If itās a large onion, half for two people will work well. Squeeze over half of theĀ limeĀ and season with salt and pepper. Mix well to combine.
Finely slice theĀ baby gem lettuce, and cut the remaining half of aĀ limeĀ into wedges and set aside.
STEP 6
To serve, divide the slicedĀ baby gem lettuceĀ between serving plates and place the crispyĀ taquitosĀ on top. Spoon over theĀ salsa fresca, drizzle withĀ cashew 'feta' crema, and serve withĀ limeĀ wedges on the side. Enjoy!
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Crispy Sweet Potato & Black Bean Taquitos With Cashew 'Feta' Crema & Salsa Fresca
Crispy Sweet Potato & Black Bean Taquitos With Cashew 'Feta' Crema & Salsa Fresca
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
For the best flavour and texture, we recommend shallow frying the taquitos, but if you'd prefer a healthier oil free version you can bake them instead. If you are frying, take out a deep frying pan or wok. If you are baking, pre-heat your oven to Ā 200Ā°C / 220Ā°C fan and take out a roasting tray.Ā
STEP 2
Drain theĀ black beansĀ and add to a large bowl. Mash them up with a potato masher or fork until you have a chunky paste that binds together more, then stir through theĀ chipotle sweet potato. Season to taste with salt and pepper.Ā
STEP 3
Wrap theĀ corn tortillasĀ in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and prevents cracking or breaking when folding.Ā
If you donāt have a microwave you can add a splash of water to each side of the tortilla and warm in a non-stick frying pan (without oil) for 30 seconds on each side, or until soft.Ā
Divide theĀ black beanĀ andĀ chipotle sweet potatoĀ mixture between the corn tortillas (8 for two people, 16 for four). Using a spoon, place the mixture in a line along one end of each tortilla, then roll them up tightly and secure the ends with aĀ toothpickĀ to hold the rolled shape.
STEP 4
Shallow frying:
Place a large frying pan over medium-low heat and drizzle in a generous amount of neutral oil. Once the pan is hot, add theĀ taquitosĀ seam side down - you may need to work in batches to not overcrowd the pan. Cook for a few minutes without moving them to ensure the seam seals, then roll them occasionally to cook all sides until golden brown. Set aside on a plate lined with kitchen towel to remove any excess oil. Remove the toothpicks one cooled a little.
Baking:
Place the taquitos on a baking tray seam side down and spray or brush the tops with oil. Place in your pre-heated oven and bake for 15-20 minutes or until the shells are crispy. Remove the toothpicks one cooled a little.
STEP 5
To make the salsa fresca, finely chop theĀ cherry tomatoesĀ andĀ red onion. If itās a large onion, half for two people will work well. Squeeze over half of theĀ limeĀ and season with salt and pepper. Mix well to combine.
Finely slice theĀ baby gem lettuce, and cut the remaining half of aĀ limeĀ into wedges and set aside.
STEP 6
To serve, divide the slicedĀ baby gem lettuceĀ between serving plates and place the crispyĀ taquitosĀ on top. Spoon over theĀ salsa fresca, drizzle withĀ cashew 'feta' crema, and serve withĀ limeĀ wedges on the side. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
For the best flavour and texture, we recommend shallow frying the taquitos, but if you'd prefer a healthier oil free version you can bake them instead. If you are frying, take out a deep frying pan or wok. If you are baking, pre-heat your oven to Ā 200Ā°C / 220Ā°C fan and take out a roasting tray.Ā
STEP 2
Drain theĀ black beansĀ and add to a large bowl. Mash them up with a potato masher or fork until you have a chunky paste that binds together more, then stir through theĀ chipotle sweet potato. Season to taste with salt and pepper.Ā
STEP 3
Wrap theĀ corn tortillasĀ in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and prevents cracking or breaking when folding.Ā
If you donāt have a microwave you can add a splash of water to each side of the tortilla and warm in a non-stick frying pan (without oil) for 30 seconds on each side, or until soft.Ā
Divide theĀ black beanĀ andĀ chipotle sweet potatoĀ mixture between the corn tortillas (8 for two people, 16 for four). Using a spoon, place the mixture in a line along one end of each tortilla, then roll them up tightly and secure the ends with aĀ toothpickĀ to hold the rolled shape.
STEP 4
Shallow frying:
Place a large frying pan over medium-low heat and drizzle in a generous amount of neutral oil. Once the pan is hot, add theĀ taquitosĀ seam side down - you may need to work in batches to not overcrowd the pan. Cook for a few minutes without moving them to ensure the seam seals, then roll them occasionally to cook all sides until golden brown. Set aside on a plate lined with kitchen towel to remove any excess oil. Remove the toothpicks one cooled a little.
Baking:
Place the taquitos on a baking tray seam side down and spray or brush the tops with oil. Place in your pre-heated oven and bake for 15-20 minutes or until the shells are crispy. Remove the toothpicks one cooled a little.
STEP 5
To make the salsa fresca, finely chop theĀ cherry tomatoesĀ andĀ red onion. If itās a large onion, half for two people will work well. Squeeze over half of theĀ limeĀ and season with salt and pepper. Mix well to combine.
Finely slice theĀ baby gem lettuce, and cut the remaining half of aĀ limeĀ into wedges and set aside.
STEP 6
To serve, divide the slicedĀ baby gem lettuceĀ between serving plates and place the crispyĀ taquitosĀ on top. Spoon over theĀ salsa fresca, drizzle withĀ cashew 'feta' crema, and serve withĀ limeĀ wedges on the side. Enjoy!
