Vegetarian Lacto Ovo Sweet Potato Taquitos Recipes

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VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS



Vegetarian (lacto-ovo) Sweet Potato Taquitos image

posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.

Provided by Diane G.

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can sweet potatoes, mashed
3/4 cup shredded monterey jack cheese
3 tablespoons minced onions
2 mild jalapeno chiles, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/16 teaspoon ground cinnamon (pinch)
24 small white corn tortillas (approximately 6 to 7 inches across)

Steps:

  • Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
  • Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
  • Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
  • Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
  • Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
  • Drain on paper toweling for a few moments before serving.
  • Serve with your favorite salsa and sour cream or guacamole.
  • These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

Nutrition Facts : Calories 216.6, Fat 4.9, SaturatedFat 2.3, Cholesterol 9.4, Sodium 114.1, Carbohydrate 37.8, Fiber 5.5, Sugar 3.3, Protein 6.9

VEGETARIAN MASHED POTATO TAQUITOS



Vegetarian Mashed Potato Taquitos image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 russet potatoes (2 pounds)
3 tablespoons soft butter
1 green onion, finely chopped
1 teaspoon chicken or veggie broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying
1 dozen soft corn tortillas
Shredded Jack cheese
Shredded lettuce
Diced tomato
Salsa
Sour cream
Guacamole

Steps:

  • For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
  • For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
  • Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
  • Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

SWEET POTATO TAQUITOS



Sweet Potato Taquitos image

Provided by Wanna Make This?

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/2 cup mayonnaise
1 tablespoon adobo sauce from canned chipotles in adobo
Juice of 1 lime
2 tablespoons olive oil
2 small sweet potatoes, peeled and cut in 1/4-inch cubes (about 12 ounces)
1 small onion, chopped
Kosher salt
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 tablespoon adobo sauce from canned chipotles in adobo
1 tablespoon tomato paste
Zest of 1 lime
Vegetable oil, for frying
12 corn tortillas
1 romaine lettuce heart, shredded
1 cup kimchi, chopped
1/2 cup cilantro leaves

Steps:

  • For the aioli: Stir together the mayonnaise, adobo sauce and lime juice in a small bowl. Stir in enough water (a tablespoon or so) to make a thick sauce that you can drizzle. Refrigerate while you make the taquitos to blend the flavors.
  • For the taquitos: Heat the olive oil in a medium nonstick skillet over medium heat. Add the sweet potatoes and onions and season with salt. Cook, tossing occasionally, until the onion softens, about 8 minutes. Add the garlic and cumin and toss. Make a space in the center of the pan and add the adobo sauce and tomato paste; let toast for a minute and then stir into the vegetables. Add 1/2 cup water and bring to a simmer. Cook until the sweet potatoes are very tender and the sauce is very thick, about 5 minutes (you can add a few more tablespoons of water if the pan dries out too quickly). Stir in the lime zest and transfer to a medium bowl to cool slightly, about 10 minutes.
  • Heat 1 inch of vegetable oil in a straight-sided skillet until it reaches 350 degrees F on a deep-fry thermometer. Wrap the tortillas in a damp kitchen towel and microwave until warmed and pliable, about 1 minute.
  • Working with a couple tortillas at a time, form about 2 tablespoons of filling into a log and roll in a tortilla to make a cigar shape, leaving the ends open. Secure closed with toothpicks. Repeat with the remaining tortillas and filling.
  • Fry the taquitos in 2 or 3 batches (don't crowd the pan) until crisp and golden, 3 to 4 minutes per batch, letting the oil return to 350 degrees F between batches. Drain on a paper-towel-lined baking sheet and season with salt. Remove the toothpicks.
  • Serve the taquitos on a bed of romaine, topped with the kimchi, a drizzle of aioli and the cilantro leaves.

CHORIZO AND POTATO TAQUITOS



Chorizo and Potato Taquitos image

Make and share this Chorizo and Potato Taquitos recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 55m

Yield 18 serving(s)

Number Of Ingredients 11

1 baking potato, peeled and quartered
2 tablespoons vegetable oil, plus more for frying
7 ounces mexican chorizo sausage, casings discarded (about 2 links)
1 large onion, finely chopped
1 large tomatoes, finely chopped
1 jarred roasted red pepper, finely chopped
1/2 habanero pepper, seeded and finely chopped
salt and pepper
1/2 cup crumbled queso fresco
3 tablespoons chopped cilantro
18 corn tortillas

Steps:

  • In a saucepan, add the potato and enough salted water to cover by 1 inch. Bring to a boil and cook until just tender, about 20 minutes; drain.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook, breaking it up, until browned, about 3 minutes; mash into the potatoes. Add 1 tablespoon oil to the skillet along with the onion, tomato, roasted pepper and chile; season with salt and pepper and cook for 5 minutes. Stir into the potato mixture along with the cheese and cilantro.
  • Fill a large, deep skillet with enough oil to reach a depth of 3/4 inch and heat over medium-high heat. Microwave the tortillas in a sealed plastic bag for 25 seconds. Roll up 2 tablespoons of the potato mixture in each tortilla. Add to the oil seam side down; repeat until the pan is full. Fry, turning once, until golden, 4 to 5 minutes; drain on paper towels. Repeat with the remaining ingredients. Serve immediately.

Nutrition Facts : Calories 128.2, Fat 6.5, SaturatedFat 1.9, Cholesterol 9.7, Sodium 148.5, Carbohydrate 13.7, Fiber 1.9, Sugar 1, Protein 4.4

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