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BLACK BEAN & SWEET POTATO PUMPKIN TAQUITOS

Incredible black bean, roasted sweet potato & pumpkin taquitos served with fresh guacamole. Irresistible and a great way to use up extra pumpkin!


Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Snacks
Servings: 4 -6
Author: the communal feast

Ingredients

  • 2 medium sweet potatoes peeled and cut into 1-inch cubes, about 4 cups
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • Fresh sage
  • 1 small can of pumpkin puree we only use 3 tbsp for the recipe
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 6-8 small yellow corn tortillas depends on how many you want to make
  • Vegetable oil for frying, as needed
  • Garnish:
  • ½ cup guacamole -optional
  • 2 tablespoons sour cream for serving (thinned out with water to get the same effect –see pictures)
  • Hot sauce
  • Sliced red onion
  • Handful of diced tomatoes
  • Fresh cilantro
  • Lime halves
  • 2 tablespoons pumpkin seeds

Instructions

  • 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.