Crispy Sweet Potato Taquitos Recipe – Deliciously Vegan
Welcome to this delicious Vegetarian Sweet Potato Taquitos recipe – perfect for any meal or occasion! As a Vegan chef, I am passionate about creating recipes that are not only tasty but also healthy and environmentally conscious. This recipe is no exception with its wholesome and plant-based ingredients.
Notably, this vegetarian lacto-ovo taquito recipe is perfect for any vegetarian or ovo-lacto dieter looking for a tasty and fulfilling meal option. The combination of sweet potatoes, refried beans, and melted Monterey jack cheese encased in white corn tortillas is sure to tantalize your taste buds.
This Vegetarian Sweet Potato Taquito recipe is easy to make, quick to prepare, and delicious to eat. With just a few simple steps, you can enjoy a restaurant-style taquito at home without compromising your dietary preferences.
So what are you waiting for? Let’s get cooking!
Why You’ll Love This Recipe
This Vegetarian Sweet Potato Taquitos Recipe is not only delicious but also an absolute crowd-pleaser for all those who love Mexican cuisine. The best part about this recipe is that it caters to everyone – from lacto ovo vegetarians to ovo vegetarians and plant-based eaters.
What’s more, this dish is incredibly easy to make with ingredients that are commonly found in most households. With just a few simple steps, you can have the best taquitos on your dinner table in no time.
What truly sets this recipe apart is its unique blend of spices and flavors that transform humble sweet potatoes into something extraordinary. From the subtle sweetness of cinnamon to the smokiness of cumin, each and every ingredient brings its own distinct taste to the dish.
And who doesn’t love a good taquito? These little beauties come wrapped in a crunchy white corn tortilla, with creamy refried beans and mashed sweet potatoes as the delicious filling. Top it off with some shredded Monterey Jack cheese, jalapeno chiles, and minced onions- and you’ve got a flavor explosion in your mouth!
So whether you’re vegan or not, you’ll love this recipe for its simplicity, versatility, and most importantly, its deliciousness. This is one recipe that surely won’t disappoint even the most ardent meat-eaters out there.
Ingredient List
Gather these vegetarian and yummy items below to make the best lacto ovo vegetarian sweet potato taquitos :
- 1 (16 ounce) package of vegetarian refried beans
- 1 (16 ounce) package of sweet potatoes mashed cooked
- 1 cup of shredded green Monterey Jack cheese
- 3 minced onions
- 2 mild jalapeno chiles
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- White corn or flour tortillas
Note: The ingredient list is for about 16 taquitos, feel free to adjust the ingredients’ quantity based on the desired amount needed.
The Recipe How-To
Let me guide you on how to prepare this delicious dish. This recipe for vegetarian Sweet Potato Taquitos is a perfect meal option for lacto-ovo vegetarians who love Mexican-inspired food. These taquitos are stuffed with savory sweet potatoes and vegetarian refried beans, then wrapped in white corn tortillas and baked until crispy. Here’s an easy to follow guide to help you get started.
Ingredients:
- 1 16 ounce can Vegetarian Refried Beans
- 1 16 ounce can Sweet Potatoes, mashed
- 3/4 cup shredded Monterey Jack cheese
- 3 tbsp minced onions
- 2 mild vegetarian Jalapeno chiles, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 16 white corn tortillas
Instructions:
- Preheat your Oven to 425°F.
- In a mixing bowl, combine the mashed sweet potatoes, refried beans, minced onions, jalapeno chiles, spices, shredded cheese, salt and pepper.
- Microwave the tortillas on high for 30 seconds to warm them up so they won’t break when you fold them. Take a spoonful of the mixture (approx 2 1/2 tablespoons) and put it in the center of each tortilla.
- Roll each tortilla tightly around the filling and place them seam-side down on baking sheet sprayed with cooking oil.
- Bake in preheated oven for 12 to 15 minutes or until crispy.
The filling of the taquitos is seasoned perfectly with spices giving them a unique flavor which makes these taquitos perfect for lunch or dinner. The mild jalapeno chiles add just enough spice without being too overwhelming, but if you like things more spicy you can increase the amount of Jalapenos or add chili flakes.
For Vegan version replace Monterey jack cheese with vegan cheese and replace lactose-free with vegan-based refried beans.
This recipe is so easy to make that it works great for busy weeknights. You can also make them ahead of time and toast them whenever you’re ready to eat. Serve them with lime wedges or guacamole as a dipping sauce or try pairing them with Baked Purple Sweet potato fries as an excellent side dish.
Hope you’ll enjoy cooking these delicious sweet potato taquitos!
Substitutions and Variations
As a vegan chef, I understand that not everyone may have access to all the ingredients required for this sweet potato taquitos recipe. Hence, here are some substitutions and variations that you can try out with this recipe:
– Cheese Substitutions: For my lacto-ovo vegetarians, Monterey Jack cheese is perfect for this recipe. However, if you’re dairy-free or vegan, you can go for feta cheese, which is made from sheep or goat’s milk. It crumbles easily and adds a tangy flavor to the dish.
– Tortilla Variation: While white corn tortillas are great for this dish, you could also use flour tortillas or gluten-free tortillas. Whatever your dietary needs or preferences are, there’s always an option that suits you.
– Sweet Potato Alternatives: Although sweet potatoes are a flavorful and nutritious choice for this recipe, you can substitute them with roasted purple sweet potatoes or yams – both of which complement the Mexican flavors in this dish.
– Bean Variations: If you prefer to mix up the type of beans in your taquitos, try substituting black beans with white beans. They add mild flavors and give a creamy texture to the taquito filling.
– Spicy or Not: To make it spicier, include some diced jalapenos in your filling. But if you don’t like spicy food or want to tone down the heat levels of jalapenos, you can skip them entirely.
Remember that the beauty of cooking is experimenting with different variations and substitutions to create your own signature dish. As with any substitution, keep in mind that it may change the overall texture and flavor of the dish slightly. So, feel free to explore different variations until you find something that works for you.
Serving and Pairing
As a vegan chef, I know how essential it is to serve delightful and complementary dishes. And these sweet potato taquitos are no exception.
The crispness in the outer layer creates an excellent contrast with the flavorsome and creamy interior of the taquitos. Serve with homemade lime salsa or guacamole to add fantastic flavors and texture!
These taquitos are a perfect crowd-pleaser, especially for a party, game night, or even just for dinner! To add more variety to the dishes, you can also consider serving some sides such as baked purple sweet potatoes or roasted corn on the cob.
For beverages, I recommend pairing these taquitos with hot or iced tea (sweetened or unsweetened) or any tropical fruit juice such as mango or pineapple juice. You can also pair them with a Mexican-style cocktail such as margarita or tequila sunrise (only if you’re of legal age!)
Overall, these sweet potato taquitos are versatile and pair well with many vegetarian side dishes, beverages, and cocktails. You can mix and match based on your preferences to create an unforgettable culinary experience. OLE!
Make-Ahead, Storing and Reheating
My sweet potato taquitos recipe can be made ahead of time and stored for later use. This is perfect for those who want to meal prep for the week or have a busy lifestyle. After assembling the taquitos, you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat the taquitos, preheat your oven to 350°F (175°C). Place the taquitos on a baking sheet and bake them in the oven for about 10 to 12 minutes or until they are heated through and crispy.
If you prefer the convenience of using a microwave, you can also reheat the taquitos by wrapping them in a damp paper towel and microwaving them for about 30 seconds to 1 minute depending on your microwave’s power.
Moreover, there’s another great option for those looking to save time but still enjoy some delicious taquitos fresh out of the oven. The air fryer is a game-changer when it comes to reheating crunchy foods like these sweet potato taquitos. Simply add them into your air fryer basket and cook at 390°F (200°C) for approximately 5 minutes or until they are heated through and crispy.
It’s important to note that if you plan on making these taquitos ahead of time, it’s best to wait until you’re ready to serve before adding any garnishes like avocado or cilantro. That way your toppings won’t get soggy from being refrigerated with the taquitos.
Overall, I believe this make-ahead option is an excellent time-saver that won’t compromise the taste or texture of these delicious sweet potato taquitos.
Tips for Perfect Results
Let me share with you some tips to make sure your sweet potato taquitos come out perfectly every time.
First, I recommend roasting the sweet potatoes instead of boiling them. Roasting them brings out their natural sweetness and adds some depth to the flavor. To roast them, simply wrap the sweet potatoes in foil and bake in a 400°F oven for about an hour until they’re soft.
When assembling your taquitos, make sure not to overfill them. If you do, they’ll be harder to roll up and more likely to fall apart during baking. If you’re having trouble rolling them because they keep cracking or tearing, try microwaving the tortillas for a few seconds or dipping them in hot water first. This makes them more pliable and easier to work with.
Another tip is to brush the tortillas with oil before baking instead of spraying them. Brushing will give them a crispier texture while spraying can make them soggy.
If you want a crunchier crust, you can also place the taquitos directly on the oven rack instead of on a baking sheet. This allows air to circulate around them and creates a crispier texture.
Lastly, if you’re making these taquitos ahead of time, store them in an airtight container in the fridge until ready to bake. If they’ve been refrigerated, you might need to bake them a little longer than the recipe suggests to make sure they’re heated all the way through.
With these tips, your sweet potato taquitos will turn out perfect every time – crunchy on the outside, creamy and flavorful on the inside. Enjoy!
FAQ
Now that you know everything about this mouthwatering sweet potato taquitos recipe, it’s normal to have a few questions. Therefore, in this section, I will provide answers to some of the most frequently asked questions about this recipe. You’ll learn about how to make substitutions, what ingredients to use, and how to store and reheat your taquitos. So, let’s dive in!
What are the cons of lacto-ovo-vegetarian?
As plant-based diets gain more recognition and followers, the market offers a range of vegetarian options. However, it’s worth noting that some of these options, targeted at lacto-ovo vegetarians, can be packed with added sugars, salt, unhealthy oils, and calories due to heavy processing.
Is lacto-ovo-vegetarian healthy?
Following a lacto-ovo vegetarian diet that is low in fat may bring about numerous health advantages. These include a decreased risk of developing obesity, heart ailments, high blood pressure, type 2 diabetes and certain types of cancer. Additionally, it may lower blood cholesterol levels and lower the risk of intestinal issues and gallstones.
What is the difference between vegetarian and ovo lacto semi vegetarian?
The consumption of plant-based foods is common among individuals who follow a vegetarian diet. However, the inclusion of eggs and dairy varies among lacto-ovo and lacto vegetarians. While both diets incorporate dairy products, only lacto-ovo vegetarians also consume eggs.
What means lacto-ovo-vegetarian?
A vegetarian diet excludes meat, poultry, and fish but includes dairy products and eggs. This type of vegetarianism is also known as lacto-ovo-vegetarianism, with “lacto” representing milk and “ovo” representing eggs.
Bottom Line
:
In conclusion, these Vegetarian Sweet Potato Taquitos are a delicious and satisfying meal for anyone looking to enjoy a flavorful and nutritious meat-free dish. With simple ingredients, easy preparation, and the ability to customize to fit your taste preferences, this recipe is sure to become a staple in your home. And don’t forget about the endless possibilities for substitutions and variations – experiment with different fillings or try different tortilla varieties like white corn or flour. Trust me, once you try these taquitos you’ll be hooked! Plus, they’re a great option for those following a vegetarian or lacto-ovo vegetarian diet, as they contain no meat or animal products. So why not indulge in some deliciously crispy sweet potato taquitos tonight? Your taste buds and body will thank you.
Vegetarian (lacto-ovo) Sweet Potato Taquitos Recipe
Ingredients
- 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)
Instructions
- 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.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.