A fall twist on a game day fave. Made with pumpkin, black beans, and roasted sweet potato these taquitos are the ultimate comfort food served with fresh guacamole.
The sweet potato & pumpkin are a great vegetarian alternative to taquitos typically loaded with meat. We are not completely vegetarian however we do eat meat in moderation and like to come up with creative ways to serve some of our favourites by making them meatless to satisfy our hunger! The texture of the filling combined with the crispy outside shell and fresh toppings is so unreal.
Now that its October, were so excited to share
some of our fall comfort recipes with a healthy twist! Sometimes you just crave
comfort food, especially when you haven’t yet adjusted to those cold nights
where the temperature drops and reminds you that winter is just around the
The roasted sage sweet potatoes mashed with pumpkin puree add a nice spice to the taquitos & the use of black beans helps ensure that this snack will fill you up.
We love comfort meals that are warm, filled with goodness and would make you sink into a food coma.
We decided to top these with fresh guacamole,
extra sliced red onions & diced tomatoes. We know it’s not summertime
anymore so if guacamole is out of the picture, feel free to substitute this
with extra black beans, sliced jalapenos, or crumbled feta.
Let us know what you think and don’t forget to share! @thecommunalfeast
Incredible black bean, roasted sweet potato & pumpkin taquitos served with fresh guacamole. Irresistible and a great way to use up extra pumpkin!
Author: the communal feast
2medium sweet potatoespeeled and cut into 1-inch cubes, about 4 cups
2tablespoonsextra-virgin olive oil
Kosher salt and pepper
1small can of pumpkin pureewe only use 3 tbsp for the recipe
6-8small yellow corn tortillasdepends on how many you want to make
Vegetable oilfor frying, as needed
2tablespoonssour creamfor serving (thinned out with water to get the same effect –see pictures)
Sliced red onion
Handful of diced tomatoes
1. Heat oven to 400°. Toss sweet potatoes in olive oil and turn out onto a baking sheet. Season with salt and pepper and fresh sage then bake for 45 minutes, until the sweet potatoes are soft and cooked through.
2. Remove from oven and add the sweet potatoes along with 3 tbsp of pumpkin puree into a mixer with a paddle attachment. Turn on low until the potatoes are mashed. Season with cumin and coriander then set aside.
3. Heat oven to 200°. Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°. When the oil is hot, lay out the tortillas on a clean workspace and spread a heaping spoonful of the pumpkin sweet potatoes down the middle of the tortilla. Top with some black beans and roll the tortilla tightly around the filling and secure it with a toothpick.
4. Working in batches, fry the taquitos in the oil, turning once, until golden brown on all sides, about 4 minutes. Transfer to a paper towel lined plate to drain. While assembling and frying the other tortillas, place the cooked taquitos on a baking sheet and put in the oven to warm.
5. To serve: place warm taquitos on a serving plate, drizzle with sour cream and hot sauce. Spoon guacamole on the top. Sprinkle with the sliced red onions, diced tomatoes & pumpkin seeds.